Toss crunchy rice kernels with juicy beef and sweet, nutty sauce for a super delicious satay beef tataki with crispy rice salad
4 Servings
Prep Time
Cook Time
Difficulty Level
Download or Print


  • 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

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


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.


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


Heat oil in deep frying pan on high. Fry rice discs 1 to 2 mins, 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 min, 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.

Photo: Bauer/Rob Shaw

Download or print the recipe