Everyday recipes
Satay beef tataki with crispy rice salad
Serving size: Serves 4
Cooking time: Less than 30 minutes
Course: Lunch,
MainFavourite flavours: BeefConvenience recipes: four or less
See more recipes in this Week's Woman's Day.
INGREDIENTS
beef eye fillet, 500g, halved lengthways
prepared satay sauce, 250ml
instant long grain rice, 250g packet
vegetable oil, for shallow frying
coconut milk, ½ cup
lime, 1, juice
kecap manis, 2 tablespoons
cherry tomatoes, 250g punnet, halved
bean sprouts, 2 cups
pineapple, ½ , peeled, chopped
red onion, 1 small, finely sliced
mint leaves, ½ cup
coriander leaves, ½ cup
roasted salted peanuts, chopped, 1/3 cup
METHOD
- Place beef in a shallow dish with half sauce. Toss to coat.
- Heat a large, oiled frying pan on high. Cook beef 5 minutes, turning on all sides, until sealed. (If you like your beef well done, increase cooking time 5 minutes, turning). Transfer to a plate and rest, loosely covered with foil, 5 minutes.
- Prepare rice following packet instructions. Squash level tablespoons of rice into discs.
- Heat oil in deep frying pan on high. Fry rice discs 1-2 minutes, until crisp and golden. Drain on paper towel.
- Place remaining satay sauce in a medium saucepan with coconut milk, juice and kecap manis. Stir on low 1 minute, until smooth.
- In a large bowl, toss rice discs, tomatoes, sprouts, pineapple, onion and herbs together. Transfer to a platter.
- Thinly slice beef and arrange over salad. Spoon sauce over and sprinkle with nuts to serve.
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