Satay beef skewers with Asian greens

Serves: 4

Time to make: 45 mins

Ingredients

More weights & measures

spray oil

1 clove garlic, crushed

2 shallots, finely chopped

pinch dried red chilli flakes

1 tablespoon no-added-sugar-or-salt crunchy peanut butter

1 teaspoon salt-reduced

soy sauce

1 tablespoon lime juice

½ cup light coconut milk

⅔ cup basmati rice

400g lean beef rump steak, trimmed, thinly sliced

1 medium-sized green capsicum, coarsely chopped

1 medium-sized yellow capsicum, coarsely chopped

2 bunches bok choy, trimmed

150g snow peas or green beans, trimmed

Instructions

Stay Awake

1 Spray a small saucepan with oil and place over a medium heat. Cook garlic, shallots and chilli flakes until shallots are soft. Add peanut butter, soy sauce, lime juice and coconut milk. Stir until smooth. Add 1/4 cup cold water and bring to the boil. Reduce heat to medium-low and simmer, uncovered, for 10 minutes or until thickened.

2 Meanwhile, cook rice following packet directions.

3 Heat barbecue to a medium-high heat. Alternately thread beef and capsicum onto 8 skewers. Spray with oil and chargrill, turning, for 5 minutes or until cooked to your liking.

4 Meanwhile, steam bok choy and snow peas. Serve skewers with rice, greens and satay sauce.

Variations

Make it vegetarian: Replace beef with thin onion slices, courgettes and firm tofu (flavoured, if desired).
Make it gluten free: Use gluten-free soy sauce and if making a vegetarian version, check tofu is gluten free.

Nutrition Info (per serve)

Calories 362 cal

Kilojoules 1520 kJ

Protein 32 g

Total fat 12 g

Saturated fat 5 g

Carbohydrates 35 g

Sugar 7 g

Dietary fibre 4 g

Sodium 180 mg

Calcium 70 mg

Iron 5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.