Satay Beef With Cucumber Salad

1. 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. 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. 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. 4

   For the cucumber salad, combine all ingredients in a medium bowl.

5. 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.

* Per serving · 4 servings · Values may vary.