Beef Satay Skewers with Lime Rice & Rainbow Slaw

Serving size

1 person 2 people 4 people

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

Allergens

Contains: Peanuts, Soya

May Contain: Nuts

Nutritional Information

Typical values	per 100g	per portion
Energy	150Kcal	775Kcal
	628kJ	3245kJ
Fat	6.8g	35g
of which saturates	2.0g	10g
Carbohydrates	14g	72g
of which sugars	4.7g	24g
Protein	8.4g	43g
Salt	0.65g	3.4g
Fibre	2.3g	12g

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)

Allergens

Contains: Peanuts, Soya

May Contain: Nuts

Nutritional Information

Typical values	per 100g	per portion
Energy	134Kcal	819Kcal
	563kJ	3427kJ
Fat	6.0g	37g
of which saturates	1.8g	11g
Carbohydrates	12g	74g
of which sugars	4.4g	27g
Protein	7.7g	47g
Salt	0.56g	3.4g
Fibre	2.3g	14g

Back

High protein 1/3 daily fibre

Beef Satay Skewers with Lime Rice & Rainbow Slaw

Prep time: 15 mins

Total time: 30 mins

Cuisine: Asian

Food group: Beef

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.

Cooking Instructions

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.

Before you start

Preheat the oven to 240C / fan 220C / gas mark 9
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 slaw alongside. Top with the beef skewers and drizzle over the satay sauce