Satay beef rice
Serves 2 | prep 20 mins | total time
Satay beef rice
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Serves 2 | prep 20 mins | total time
If you like satay, you'll love this flavoursome beef rice with stir-fried greens. A satisfying gluten and dairy-free main course on the table in under 30 minutes
Rate
Nutritional information (per serving)
Calories
728Kcal
Fat
36gr
Saturates
14gr
Carbs
46gr
Sugars
13gr
Fibre
9gr
Protein
51gr
Salt
1.1gr
Ingredients
- 1 tbsp sunflower oil
- 1 x 310g pack thin-cut sirloin steaks
- 1 x 240g Taste the Difference Tenderstem stir-fry
- 1½ tbsp Thai red curry paste* (we used Thai Taste)
- ½ x 400ml tin lighter coconut milk
- 200ml chicken stock*
- 2 heaped tbsp peanut butter
- 1 tbsp soft light brown or coconut sugar
- juice of ½ lime
- 1 x 250g pouch wholegrain brown basmati rice (or any cooked rice)
Step by step
- Heat half the oil over a high heat in a large frying pan and cook the steak for 2 minutes on each side, or until cooked to your liking. Remove from the pan and rest on a board or plate, loosely covered with foil.
- Turn down the heat and add the rest of the oil and the stir-fry pack to the same pan and stir-fry for 1 minute. Push the vegetables to the side of the pan, then add the curry paste. Cook for a couple of minutes, stirring, before adding the coconut milk, chicken stock, peanut butter, sugar and lime juice. Bring to the boil, then reduce the heat to a simmer for 5 minutes, or until the broccoli is tender; season.
- Cook the rice in the microwave for 2 minutes, then divide between 2 bowls. Slice the steak and add to each bowl along with any cooking juices. Top the steak with the vegetables and satay sauce.
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Tip *Make sure your stock and curry paste are gluten-free if you are avoiding gluten.
