The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Beef Satay Skewers with Lime Rice & Rainbow Slaw
Chicken satay, step aside. Tender British beef strips take the lead here, served with zingy lime rice and a crunchy slaw, starring bright carrot and red cabbage. Drizzle over a rich, nutty satay sauce to tie everything together.
High protein
1/3 daily fibre
Serving size
Ingredients
- 30g smooth peanut butter (Peanuts, Nuts) (Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
- 25g honey
- 1 handful of fresh coriander
- 1 unwaxed lime
- 2 spring onion
- 140g sweetcorn (sweetcorn, water, salt)
- 1 carrot
- 1 red cabbage
- 100g rice (brown) (100% Brown Rice)
- 300g beef strips
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 4 skewers
Nutritional Information
Calories: 775
Protein: 43g
Carbs: 72g
Fat: 35g
Ingredients
- 100g rice (brown) (use half) (100% Brown Rice)
- 30g smooth peanut butter (use half) (Peanuts, Nuts) (Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
- 1 unwaxed lime (use a quarter)
- 1 red cabbage
- 140g sweetcorn (use half) (sweetcorn, water, salt)
- 150g beef strips
- 4 skewers
- 2 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 1 handful of fresh coriander (use half)
- 25g honey (use half)
- 2 spring onion
- 1 carrot (use half)
Nutritional Information
Calories: 819
Protein: 47g
Carbs: 74g
Fat: 37g
Beef Satay Skewers with Lime Rice & Rainbow Slaw
Chicken satay, step aside. Tender British beef strips take the lead here, served with zingy lime rice and a crunchy slaw, starring bright carrot and red cabbage. Drizzle over a rich, nutty satay sauce to tie everything together.
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Cooking Instructions
Before you start
- Preheat the oven to 220C / fan 200C / gas mark 7
- Line a baking tray with parchment paper
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large bowl, a medium bowl, a small bowl, a grater & a sieve
Cook the rice & marinate the beef
- Add the rice to the saucepan and boil for 25-30 mins, until cooked. Return to the pan and set aside
- Meanwhile, in the medium bowl, mix half the tamari with 1 tsp oil. Add the beef strips to the bowl and toss to coat. Leave to marinate
- Soak the skewers in cold water
Make the slaw
- Thinly slice the cabbage. Coarsely grate the carrot. Drain the sweetcorn. Thinly slice the spring onions. Zest and halve the lime. Roughly chop the coriander
- In the large bowl, combine the cabbage, carrot, sweetcorn, 1 tsp olive oil, half the coriander and the juice from half the lime. Season with salt and pepper
Time for skewers
- Thread the beef lengthways onto the skewers
- Place onto the lined baking tray and bake for 17 mins, until cooked through
Prep the satay sauce
- In the small bowl, mix the honey, peanut butter, remaining tamari and the juice from the remaining lime. Add a splash of water for a thinner consistency, if desired
Finish & plate up
- Check your meat is cooked through; it should be golden brown, steaming hot, the juices should run clear when cut and there should be no pink / rare meat inside
- Stir the lime zest, spring onion and remaining coriander through the cooked rice. Season with salt and pepper
- Share the lime rice between bowls, with the coleslaw alongside. Top with the beef skewers and drizzle over the satay sauce
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