Satay Beefwith Broccoli Rice and Thai Salad

Steps

1. Bring a full kettle to the boil. Preheat BBQ hot plate or grill to medium-high (if using). Combine rice, boiling water and a pinch of salt in a medium pot and bring to the boil with the lid on. As soon as it boils, reduce to lowest heat to cook for 12 minutes. Quickly add broccoli then cover, turn off heat and leave to steam, still covered, for a further 8 minutes.
2. Heat a drizzle of oil in a large fry-pan on mediumhigh heat. Pat beef dry with paper towels and season with salt and pepper. Cook for 2-3 minutes each side for medium (depending on thickness), or until cooked to your liking. Set aside, covered with foil, to rest. Reserve pan.
3. While beef cooks and rests, prepare Thai salad. Peel cucumber and carrot into long, thin ribbons; cut radishes in half lengthways and thinly slice (if using); roughly chop coriander. Place all in a medium bowl with sweet chilli vinaigrette and toss to combine.
4. Use paper towels to wipe pan clean of any oil and return to a low heat. Add satay sauce and water and stir to combine. Gently cook for about 1 minute, until just heated through. Stir through fish sauce (if using).
5. While satay sauce cooks, slice beef thickly against the grain. Thinly slice spring onions.
6. To serve, spoon veggie rice onto plates and top with slices of beef and satay sauce. Sprinkle over spring onion and sesame seeds and serve Thai salad on the side.