Thai-style Denver Steaks with Satay Sauce & Veggie Fried Rice

Serving size

1 person 2 people 4 people

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)

Allergens

Contains: Peanuts, Soya

May Contain: Nuts

Nutritional Information

Typical values	per 100g	per portion
Energy	120Kcal	596Kcal
	504kJ	2495kJ
Fat	4.6g	23g
of which saturates	1.1g	5.4g
Carbohydrates	10g	50g
of which sugars	3.5g	17g
Protein	9.4g	47g
Salt	0.57g	2.8g
Fibre	1.5g	7.6g

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)

Allergens

Contains: Peanuts, Soya

May Contain: Nuts

Nutritional Information

Typical values	per 100g	per portion
Energy	116Kcal	601Kcal
	486kJ	2516kJ
Fat	4.4g	23g
of which saturates	1.1g	5.5g
Carbohydrates	10g	50g
of which sugars	3.4g	18g
Protein	9.1g	47g
Salt	0.55g	2.8g
Fibre	1.5g	7.6g

Back

High protein 5 plants Low sat fat

Thai-style Denver Steaks with Satay Sauce & Veggie Fried Rice

Prep time: 15 mins

Total time: 25 mins

Cuisine: Asian

Food group: Beef

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

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

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