Beef Steaks and Veggie Packed Coconut Rice with Peanut Drizzle

Steps

1. Preheat BBQ grill to high (if using). Prepare corn and ginger. Combine all coconut rice ingredients in a medium pot and bring to the boil. As soon as it boils, stir and cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 10 minutes. Do not lift lid during cooking.
2. While rice is cooking, prepare the rest of the meal. Dice capsicum 1cm; grate courgette and carrot; remove corn kernels from cob. Place all in a large bowl and set aside.
3. Heat all peanut drizzle ingredients (except lemon juice) in a small pot on low-medium heat. Simmer for about 2 minutes then remove from heat and stir through lemon juice.
4. Heat a large fry-pan on high heat. Pat beef dry, season and rub in a drizzle of oil. Cook beef for 2-3 minutes each side for medium (depending on thickness), or until cooked to your liking. Remove from pan and cover to rest for 2-3 minutes. Slice thinly.
5. Fluff up cooked coconut rice and toss with veggies and lemon juice. Season to taste.
6. To serve, spoon veggie packed coconut rice onto plates. Top with sliced beef steak and dollop over peanut drizzle.