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Satay Denver Steak with Veggie Fried Rice
British beef 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
- 2 pepper
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 25g honey
- 60g smooth peanut butter (Peanuts, Nuts) (Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
- 1 unwaxed lime
- 4 Denver steaks
- 200g brown rice (100% Brown Rice)
- 3 spring onion
- 4cm fresh ginger
- 80g sugar snap peas
- 80g baby corn
- 1 chilli
Nutritional Information
Calories: 587
Protein: 45g
Carbs: 55g
Fat: 20g
Satay Denver Steak with Veggie Fried Rice
British beef 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
- Bring a large saucepan filled with salted water to a boil
- Pull out a sieve, a large frying pan & a small bowl
Get the rice on & prep the veg
- Remove the steaks from the fridge and allow to come to room temperature. Season both sides with salt and pepper.
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
- Meanwhile, thinly slice the spring onions. Deseed and finely dice the chilli. Finely chop or crush the ginger. Cut the corn into bite-sized pieces. Dice the peppers into 2cm chunks. Halve the sugar snaps
Make the satay sauce
- Halve the lime
- In the small bowl, mix the peanut butter, honey, tamari, juice from the lime, half the chilli (or to taste) and 1 tbsp hot water
- Stir until smooth. Add a splash of hot water for a thinner sauce, if desired
Get sizzlin'
- Heat the large frying pan with 2 tsp oil on high heat (we used the 30cm HexClad Hybrid Pan). Once 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)
- Quickly sear the edges of the steak, then remove from the pan and set aside to rest
Make the veggie fried rice
- Reheat the steak pan with 2 tsp oil on medium-high heat. Once hot, add the pepper, sugar snaps, corn, ginger and half the spring onion, then cook for 4-5 mins
- Add the cooked rice and cook for another 3 mins, until piping hot
Plate up
- Thinly slice the steaks against the grain
- Serve the veggie fried rice into bowls, topped with the steaks. Garnish with the remaining spring onion and chilli (or to taste). Drizzle over the satay sauce
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