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.
Thai-style Denver Steaks with Satay Sauce & Veggie Fried Rice
British Denver steak goes great with big flavours like chilli, peanut, lime, ginger and spring onion. Sizzle it, slice it, then serve it over veg-studded rice and drench in homemade satay sauce. A spritz of fresh lime to cut through all the rich flavours
High protein
5 plants
Low sat fat
Serving size
Ingredients
- 1 romano pepper
- 250g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 40g sugar snap peas
- 4cm fresh ginger
- 3 spring onion
- 80g baby corn
- 2 Denver steaks
- 30g smooth peanut butter (Peanuts, Nuts) (Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
- 1 unwaxed lime
- 1 chilli
- 25g honey
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
Nutritional Information
Calories: 596
Protein: 47g
Carbs: 50g
Fat: 23g
Ingredients
- 1 romano pepper (use half)
- 30g smooth peanut butter (use half) (Peanuts, Nuts) (Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
- 80g baby corn (use half)
- 1 chilli (use half)
- 25g honey (use half)
- 1 Denver steak
- 1 unwaxed lime (use half)
- 3 spring onion
- 4cm fresh ginger (use half)
- 2 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 250g steamed brown basmati rice (use half) (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 40g sugar snap peas (use half)
Nutritional Information
Calories: 601
Protein: 47g
Carbs: 50g
Fat: 23g
Thai-style Denver Steaks with Satay Sauce & Veggie Fried Rice
British Denver steak goes great with big flavours like chilli, peanut, lime, ginger and spring onion. Sizzle it, slice it, then serve it over veg-studded rice and drench in homemade satay sauce. A spritz of fresh lime to cut through all the rich flavours
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Cooking Instructions
Before you start
- Pull out a large frying pan, a grater & a small bowl
Make the satay sauce
- Remove the steaks from the fridge and allow to come to room temperature. Season both sides with salt and pepper
- Halve the lime. Deseed and finely dice the chilli
- In the small bowl, mix the peanut butter with 2 tbsp hot water (1 tbsp for 1 person) to get a smooth paste. Stir in the honey, tamari, juice from half the lime and half the chilli (or to taste). Mix well. Add a splash more water for a thinner consistency, if desired
Prep the veg
- Cut the corn into 1cm pieces. Thinly slice the spring onions and pepper. Finely grate the ginger. Halve the sugar snaps
Cook the steaks
- Heat the large frying pan with 1 tsp oil on medium-high heat
- Once the pan is hot, add the steaks and cook (as a guide: cook for 2-3 mins on each side for medium, or 3-4 mins for medium-well)
- Sear the edges of the steaks, then remove from the pan and leave to rest
Make the veggie fried rice
- Reheat the frying pan with 1 tsp oil on medium-high heat. Once hot, add the corn, pepper, sugar snaps, ginger and half the spring onion and cook for 2 mins
- Add the rice and break it up with a wooden spoon. Add a splash of water and cook for 2-3 mins, until piping hot. Season with salt and pepper
Plate up
- Slice the steaks against the grain
- Share the veggie fried rice between bowls, topped with the steak. Sprinkle with the remaining spring onion, chilli (or to taste) and a squeeze of lime juice. Drizzle with the satay sauce
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