Beef satay with spicy peanut sauce and coconut rice

A lovely Southeast Asian dish with the perfect combination of salty from the soy sauce, and creamy from the rich peanut butter.

45 minutes

Serves 4

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Ingredients:

Rice:

2 cardamom pods, bruised
1 cup (250ml) rice
¼ cup (60ml) desiccated coconut

Satay sauce:

¼ cup (60ml) peanut butter
2 Tbsp (30ml) soy sauce
2 Tbsp (30ml) vinegar
2 tsp (10ml) grated ginger
½ tsp (3ml) ground turmeric
2 Tbsp (30ml) warm water
400g tenderised steak
Salt and milled pepper
1 red onion, cubed
Handful fresh coriander
2 cups (500ml) shredded cabbage

Method

Place cardamom pods in a saucepan, add rice and cook according to packet instructions.
Add coconut to cooked rice, cover and set aside for 10 minutes, then fluff with a fork.
Whisk sauce ingredients together.
Season steak and cut into strips.
Thread onto bamboo skewers, alternating with onion. Set aside.
Chargrill, pan-fry or braai skewers until done to your liking.
Serve skewers scattered with coriander and with coconut rice, shredded cabbage and dipping sauce on the side.

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