Beef Satay with Jasmine Rice

Steps

1. Cook rice Combine all coconut rice ingredients in a medium pot and bring to the boil. Once boiling, 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 8 minutes. Do not lift lid at during cooking
2. Prep veggies Dice onion 1cm and carrot 1cm; dice capsicum 2cm; thinly slice bok choy. Preheat BBQ hotplate (if using
3. Cook beef Pat beef dry and season. Heat a drizzle of oil in a large fry-pan on mediumhigh heat. Add beef to pan and cook for 3-4 minutes each side for medium, or until cooked to your liking. Set aside on a plate, covered, to rest. Reserve pan. Alternatively, cook beef and veggies on your BBQ hot plate as per recipe instructions.
4. Cook veggies Heat a drizzle of olive oil in reserved pan on medium-high heat. Add onion, carrot, capsicum and a pinch of salt. Stir-fry for about 3 minutes, until starting to colour but still crunchy. Add bok choy and cook for 1 minute further. Season to taste. Set aside, covered, to keep warm. Reserve pan
5. Heat satay sauce Return pan to low heat. Add satay sauce, any beef resting juices and water to reserved pan. Bring gently to a simmer, stirring constantly, until it comes together. Add a little more water if your sauce is too thick. Slice beef thinly against the grain.
6. To serve Top rice with veggies, beef, satay sauce and coriander