Satay Beef Tataki with Crispy Rice Salad

Satay Beef Tataki With Crispy Rice Salad

By The Weekly  , , , , , ,

July 4, 2016

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  • Prep: 10 mins
  • Cook: 10 mins
  • Yields: 4 Servings


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


1Place beef in a shallow dish with half satay sauce. Toss to coat.

2Heat 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.

3Prepare rice following packet instructions. Squash level tablespoons of rice into discs.

4Heat oil in deep frying pan on high. Fry rice discs 1 to 2 mins, until crisp and golden. Drain on paper towel.

5Place remaining satay sauce in a medium saucepan with coconut milk, juice and kecap manis. Stir on low 1 min, until smooth.

6In a large bowl, toss rice discs, tomatoes, sprouts, pineapple, onion and herbs together. Transfer to a platter.

7Thinly slice beef and arrange over salad. Spoon sauce over and sprinkle with nuts to serve.

Photo: Bauer/Rob Shaw

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