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Satay beef rice
Serves: 2
Prep time: 20 minsTotal time: 
Recipe photograph by Ali Allen
Satay beef rice
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
Serves: 2
Prep time: 20 minsTotal time:
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Nutritional information (per serving)
Calories
728Kcal
Fat
36gr
Saturates
14gr
Carbs
46gr
Sugars
13gr
Fibre
9gr
Protein
51gr
Salt
1.1gr
Natalie Seldon
Natalie is an award-winning food writer, author, cook, and food and prop stylist who's recently published her debut cookbook, The Goodness Of Nuts & Seeds (Kyle Books, £9.99). In her eyes, a home kitchen is a place of creative, enjoyable cooking, which should be simple, fresh and tasty! Visit Natalie's website at Prettyediblestylist.com and follow her @prettyediblestylist.
See more of Natalie Seldon’s recipes
Natalie Seldon
Natalie is an award-winning food writer, author, cook, and food and prop stylist who's recently published her debut cookbook, The Goodness Of Nuts & Seeds (Kyle Books, £9.99). In her eyes, a home kitchen is a place of creative, enjoyable cooking, which should be simple, fresh and tasty! Visit Natalie's website at Prettyediblestylist.com and follow her @prettyediblestylist.
See more of Natalie Seldon’s recipes
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.Tip*Make sure your stock and curry paste are gluten-free if you are avoiding gluten.