satay-beef-and-watercress-salad-3

Satay beef and watercress salad

  • Serves 4
  • Prep time: 30 | Cooking time: 20 mins

Love to entertain? This flavour-packed satay beef is the ultimate sharing dish, complemented by a tangy, delicate cucumber and watercress salad! Crunchy, rich, fresh and delicious.

Ingredients

  • 1 tsp minced ginger

  • 1 cup Pams coconut milk

  • 1 Tbsp Pams Finest Soy Sauce

  • 2 tsp brown sugar

  • 2 tsp sriracha

  • Juice and zest of 1 lime

  • ¼ cup Pams smooth peanut butter

  • Olive oil

  • 2 large scotch or sirloin steaks

  • 2 Lebanese cucumbers, cut into

  • chunks

  • 1 cup fresh watercress

  • 1 Tbsp rice wine vinegar

  • 3 Tbsp chopped peanuts

  • ½ cup fresh coriander

  • Cooked rice, to serve

Method

  1. In a saucepan, combine the minced ginger, coconut milk, soy sauce, brown sugar and sriracha. Bring to a light simmer while stirring, then whisk in the lime zest, juice and peanut butter until smooth and thickened. Set aside.

  2. Bring a frying pan to a high heat, then drizzle with olive oil and cook the steaks as per your personal preference. Cover with foil and leave to rest for 5 minutes, then slice.

  3. Toss the cucumber chunks and watercress in a bowl with the rice wine vinegar and salt to taste, then arrange on a platter or plates with the sliced steak and cooked rice.

  4. Drizzle the satay sauce over the steaks, then garnish with chopped peanuts and fresh coriander. Serve immediately and enjoy.