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Satay beef and watercress salad

Serves 4
Prep time: 30
Cooking time: 20

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.



  • 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
View the 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.
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