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