Satay Beef Skewers with Coconut Rice and Stir-Fried Greens

The tangy, umami-packed satay sauce is delicious, so good that we make enough to drizzle over the whole dish, not just the beef skewers. If beef is not for you, it would be equally as tasty with chicken or tofu.

Meal Prep

Breakdown

  • Preheat the oven to 200 degrees fan bake.
  • Marinate the beef.  
  • Prepare the rice.
  • Make the satay sauce.
  • Thread beef pieces onto skewers and cook.
  • Stir fry the veggies.
  • Plate up and enjoy!

Shortcuts

  • Fry pieces of the meat in pieces instead of threading them onto skewers. Be wary of not over cramming the pan, if you do you could run the risk of stewing the meat.

  • Chop veggies into smaller pieces for a quick easy stir fry.

  • If you want to save on dishes you can cook your rice without boiling both the coconut cream and water. Simply pour coconut cream over rice, add boiling water from the kettle and cook for 40 - 45 minutes (note the longer cooking time, but you save on dishes, you choose). Alternatively you can serve with plain jasmine rice cooked as per packet instructions.

Meal prep guide - if you followed the meal prep guide you would have already made the marinade for the beef and the satay sauce.

This recipe serves four, if you are cooking for 2 simply halve the recipe. To prevent food waste we recommend the whole tin of coconut milk and no water.

INGREDIENTSIngredients

Beef marinade

  • 600g sirloin steak (fat removed and cut into bite-size cubes)
  • 2 Tbsp tamari or soy sauce
  • 1 Tbsp fish sauce
  • 2 tsp curry powder
  • 2 Tbsp of fresh ginger (grated)
  • 2 garlic cloves (crushed)

Satay sauce

  • ¼ cup crunchy peanut butter
  • ¼ cup coconut milk
  • 3 Tbsp tamari or soy sauce
  • 1 Tbsp sweet chilli sauce
  • 1 Tbsp fish sauce
  • 1 lime (juice)
  • 1 tsp ginger (grated)

Coconut baked rice

  • 1 ½ cups jasmine rice
  • 400 ml coconut milk
  • 350 ml water
  • 2 Tbsp desiccated coconut
  • Pinch of salt

Stir-fried greens

  • 1 bag bok choy (ends removed and leaves separated)
  • 1 head broccoli (cut into florets)
  • 1 tsp sesame oil
  • Coconut oil
  • Pinch of salt

Garnish

  • ⅓ cup fresh coriander (roughly chopped)
  • 1 red chilli (finely chopped)
METHODMethod
  1. Preheat the oven to 200 degrees fan bake.
  1. In a large bowl, add all the marinade ingredients- including the beef. Mix well and set aside while you prepare your rice and satay sauce.

  2. Rinse the rice and add it to a medium-sized oven-proof dish with the desiccated coconut and a pinch of salt. In a small saucepan, add the coconut milk and water; bring to a boil. Once boiling, pour over the rice and cover with tin foil or a lid. Pop in the oven to cook for 25 minutes until all the liquid has been absorbed.
  1. To make the satay sauce, simply add all ingredients into a small bowl and mix well until fully incorporated. Set aside until you are ready to serve.
  1. Thread beef pieces onto skewers. Heat a large pan over high heat and add a little coconut oil. Once hot, cook the steak skewers for 1 minute on each side (or to your preference).

  2. In another large pan or wok over medium-high heat, add the broccoli ¼ cup of water and a pinch of salt; steam until the water has evaporated, then add a little coconut oil. Stir fry for a few minutes, then add the bok choy and cook until wilted. Remove from the heat and drizzle over sesame oil.
  1. To plate up, serve the satay sauce over the skewers, garnish with fresh coriander and chilli; pour the extra sauce over the veggies and rice.
TO SERVE
SERVE WITH
VARIATIONS

Vegetables

  • You can stir fry or steam whatever vegetables you have on hand. The best thing about this satay sauce is it does all the hard work for you, bringing a tone of flavour to the whole dish.

Protein

  • Swap beef for 600g of chicken thighs or tenderloins cut into bite size pieces and use the same marinade.

  • For a vegetarian option, swap beef for 300g of firm tofu, cut into bite size pieces and use the same marinade - omit the fish sauce in both sauces.