Satay Beef Skewers with Coconut Rice and Ribbon Salad

Satay Beef Skewers with Coconut Rice and Ribbon Salad

Ready in 40 minutes • Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, November 29, 2015.
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Satay beef skewers with a fragrant coconut rice and ribbon salad.

Ingredients

COCONUT RICE

  • 1 1/2 cups jasmine rice
  • 1/2 teaspoon salt
  • 2 cups water
  • 1/4 cup coconut milk

SATAY SAUCE

  • 1/2 teaspoon finely grated ginger
  • 1 tablespoon soy sauce
  • 1/4 cup peanut butter
  • 1 tablespoon chopped roasted peanuts
  • 1 tablespoon mild sweet chilli sauce
  • 1 tablespoon runny honey
  • 1/2 cup water

BEEF SKEWERS

  • 450g beef mince
  • 1 tablespoon soy sauce
  • 1 tablespoon mild sweet chilli sauce
  • 1 carrot, grated
  • 8 bamboo skewers

RIBBON SALAD

  • 1/2 telegraph cucumber
  • 1 carrot, peeled
  • 1 courgette
  • 1 capsicum
  • 1 tablespoon olive oil (optional)

TO SERVE

  • 1/4 cup roughly chopped coriander (optional, adults)
  • 2 tablespoons chopped roasted peanuts

Steps

  1. BBQ hot plate or grill to medium (if using).
  2. Combine all rice ingredients in a pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off the heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid at any time during cooking.
  3. In a small pot on low to medium heat, combine all satay sauce ingredients, bring to a simmer and mix until smooth. Reduce heat to low, simmer until sauce has thickened, stirring often, for 5–7 minutes.
  4. Place all beef skewer ingredients in a bowl and mix well. Measure ¼ cup of mince mixture and shape around bamboo skewer, in a sausage shape. Heat a drizzle of oil in a large fry-pan on low to medium heat. Cook skewers for 1–2 minutes on all four sides or until cooked through. Alternatively, cook on BBQ. Set aside, cover with foil to keep warm.
  5. Use a vegetable peeler to peel cucumber, carrot and courgette into long thin ribbons, stopping when you reach the core. Remove core and seeds from capsicum and dice 1cm. Place all salad ingredients in a bowl, toss with olive oil (if using) just before serving and season with salt.
  6. Spoon ¾ cup coconut rice onto plates, top with 1–2 beef skewers. Spoon over satay sauce and garnish with coriander (if using) and peanuts. Serve ribbon salad on the side.

Nutritional Information

Energy 2186 kj
522 kcal
Protein 33.0g
Carbohydrate 58.2g
Fat 19.9g