Speedy Satay Sauce Beef

While the rice is cooking, peel and finely grate the ginger (unpeeled). Peel and finely grate the garlic. Tip: Feel free to crush the garlic if you’d prefer! Zest the lime to get a pinch of zest, then juice. Dice the beef rump steaks into 2 cm cubes.

In a medium bowl, combine the peanut butter, coconut milk, ginger, garlic, lime zest, 3 tsp of lime juice and soy sauce (for the satay) and mix well. Tip: Add more or less lime juice depending on your taste preference! Transfer 1/4 of the satay sauce into a second medium bowl and add the beef rump. Toss to coat and set aside (you will use the rest of the sauce in step 5).

Slice the cucumber into half-moons. Deseed and finely chop the long red chilli (if using). In a third medium bowl, combine the rice wine vinegar, brown sugar, 1 tbs of olive oil and the soy sauce (for the dressing). Add the cucumber, long red chilli (if using) and mixed salad leaves and toss to coat. Tip: Some like it hot but if not, just hold back on the chilli.

Heat a drizzle of olive oil in a large frying pan over a high heat. Add the satay beef and cook for 2-3 minutes, or until browned and just cooked through. Add the remaining satay sauce and heat through for 1 minute. Remove the pan from the heat. Tip: Add a dash of water if the sauce is too thick. This will help the sauce loosen.