Seared Beef Satay with Peanut Slaw

Steps

1. Combine rice, water and salt 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 heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
2. Thinly slice red onion; grate courgette and carrot; finely chop mint; cut cucumber in half lengthways and thinly slice on an angle. Place all in a large bowl along with all remaining slaw ingredients. Toss well to combine and season to taste.
3. Heat a drizzle of oil in a large fry-pan on high heat, until very hot. Pat beef dry, season and cook, in two batches, for about 1 minute each side, or until just cooked. Use more oil if needed for next batch and allow pan to come back up to heat. Set aside, covered, to rest. Wipe out pan and return to medium-low heat.
4. Add a drizzle of oil, onion, garlic and ginger paste, and a pinch of salt to pan. Cook for about 1 minute, stirring often, until starting to caramelise. Remove pan from heat, add water and deglaze pan. Stir through peanut butter, coconut milk, soy sauce and rice wine vinegar. Set aside.
5. Return beef to pan along with resting juices (if desired), to satay sauce. Stir through and season to taste.
6. To serve, spoon 3/4 cup cooked rice and peanut slaw into bowls. Top with satay beef and drizzle over remaining satay sauce.