Satay Beef Tataki With Crispy Rice Salad

Yield: 4 Servings
Prep Time: 10 mins
Cook Time: 10 mins
Difficulty Level: 1/5

Ingredients

• 500 g beef eye fillet, halved lengthways
• 250 ml prepared satay sauce
• 250 g packet instant long grain rice
• Vegetable oil, for shallow frying
• ½ cup coconut milk
• 1 lime, juiced
• 2 tbsps kecap manis
• 250 g punnet cherry tomatoes, halved
• 2 cups bean sprouts
• ½ pineapple, peeled, chopped
• 1 small red onion, finely sliced
• ½ cup mint leaves
• ½ cup coriander leaves
• ½ cup roasted salted peanuts, chopped

Steps

01. Place beef in a shallow dish with half satay sauce. Toss to coat.

02. Heat a large, oiled frying pan on high. Cook beef 5 mins, turning on all sides, until sealed. (If you like your beef well done, increase cooking time by 5 mins, turning.) Transfer to a plate and rest, loosely covered with foil, 5 mins.

03. Prepare rice following packet instructions. Squash level tablespoons of rice into discs.

04. Heat oil in deep frying pan on high. Fry rice discs 1 to 2 mins, until crisp and golden. Drain on paper towel.

05. Place remaining satay sauce in a medium saucepan with coconut milk, juice and kecap manis. Stir on low 1 min, until smooth.

06. In a large bowl, toss rice discs, tomatoes, sprouts, pineapple, onion and herbs together. Transfer to a platter.

07. Thinly slice beef and arrange over salad. Spoon sauce over and sprinkle with nuts to serve.

Photo: Bauer/Rob Shaw