Peanut Satay Beef with Asian Greens & Pickled Cucumber

Steps

1. Before you start. Bring a full kettle to the boil.
2. Cook rice. Combine rice, boiling water measure and a pinch of salt in a medium pot and bring to the boil with the lid on. Once boiling, reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.
3. Prep cucumber & greens. Prep cucumber and place in a small bowl with remaining cucumber ingredients. Set aside. Prep bok choy, green beans and garlic and set aside.
4. Cook beef. Pat beef dry and season with salt and pepper. Heat oil in a large fry pan on medium-high heat. Cook beef for 3-4 minutes each side, for medium (depending on thickness), or until cooked to your liking. Set aside, covered to rest. Reserve pan.
5. Cook greens. Wipe pan clean and return to medium-high heat with sesame oil. Cook bok choy, green beans and garlic for about 3 minutes, until bright green and tender. Season with soy sauce. Set aside, covered to keep warm. Reserve pan.
6. Heat sauce & finish beef. Wipe pan clean and return to low heat. Add satay sauce and water measure, bring to a gentle simmer and cook for about 2 minutes, stirring, until thickened. Thinly slice beef against the grain and toss back through any resting juices.
7. Serve. Rice topped with greens, beef, sauce and cucumber.