Satay Beef With Cucumber Salad Recipe

Name: Satay Beef With Cucumber Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp ground coriander; 1/2 tsp ground cumin; 1/4 tsp ground turmeric; 1/4 tsp ground nutmeg; 1 lb beef sirloin steak, thickly sliced; 1 tbsp crunchy peanut butter; 1 cup canned light coconut milk; 1 1/4 cups jasmine rice; 2 tsp finely grated fresh ginger; 1 medium carrot, peeled and thinly sliced; 8 oz broccoli, cut into small florets; None None FOR THE CUCUMBER SALAD; 2 small cucumbers, peeled, cut into 1 1/2-inch sticks; 1 tbsp chopped cilantro; 1 tbsp white vinegar; 1 clove garlic, crushed; 1/2 tsp brown sugar

Servings: persons

1 tbsp ground coriander
1/2 tsp ground cumin
1/4 tsp ground turmeric
1/4 tsp ground nutmeg
1 lb beef sirloin steak, thickly sliced
1 tbsp crunchy peanut butter
1 cup canned light coconut milk
1 1/4 cups jasmine rice
2 tsp finely grated fresh ginger
1 medium carrot, peeled and thinly sliced
8 oz broccoli, cut into small florets
None None FOR THE CUCUMBER SALAD
2 small cucumbers, peeled, cut into 1 1/2-inch sticks
1 tbsp chopped cilantro
1 tbsp white vinegar
1 clove garlic, crushed
1/2 tsp brown sugar

1
Combine the ground spices and a pinch of salt in a small bowl. Thread the beef onto skewers, keeping the beef strips flattened. Rub half the spice mixture over the beef. Place on a plate. Cover with plastic wrap and refrigerate for 15 mins to marinate.
2
For the sauce, whisk the remaining spice mixture with the peanut butter, 1/4 cup of the coconut milk and 1/4 cup water in a small saucepan. Bring to a simmer on low heat and simmer for 1 min. Remove from the heat. Set aside, covered.
3
Place the remaining coconut milk, 1 1/2 cups water, the rice, ginger and carrot in a large saucepan on medium heat. Bring to a boil. Add the broccoli. Reduce the heat to low; simmer, covered, for 10 mins. Remove from the heat. Let stand, covered, for 5 mins (don't lift the lid).
4
For the cucumber salad, combine all ingredients in a medium bowl.
5
Preheat a grill pan or large skillet on medium-high heat. Add the beef and cook for 2 mins each side for medium or until cooked to desired doneness. Spoon the rice onto serving plates. Top with skewers and sauce. Serve with cucumber salad.

617

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 tbsp ground coriander, 1/2 tsp ground cumin, 1/4 tsp ground turmeric, 1/4 tsp ground nutmeg, and more.

Yes, Satay Beef With Cucumber Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Satay Beef With Cucumber Salad

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