Satay Beef Tataki With Crispy Rice Salad - cooking recipe

Ingredients

1 lb beef fillet, halved lengthwise
1 cup satay sauce
9 oz package instant long-grain rice
None None vegetable oil, for shallow frying
1/2 cup coconut milk
1 None lime, juiced
2 tbsp kecap manis (sweet soy sauce)
9 oz cherry tomatoes, halved
7 oz bean sprouts
1/2 None fresh pineapple, peeled, chopped
1 None small red onion, finely sliced
1/3 cup fresh mint leaves
1/2 cup fresh cilantro leaves
1/2 cup roasted salted peanuts, chopped

Preparation

Place beef in a shallow dish with 1/2 the satay sauce. Toss to coat. Heat a large, oiled frying pan over high heat. Cook beef for 5 mins, turning, until seared all over. Set aside and let rest, loosely covered with foil, for 5 mins.
Prepare rice according to package instructions. Squash level tablespoons of rice into discs. Heat oil in deep frying pan over high heat. Fry rice discs for 1-2 mins, until crisp and golden. Drain on paper towels.
Place remaining satay sauce in a medium saucepan along with coconut milk, lime juice and kecap manis. Stir over low heat for 1 min, or until smooth.
In a large bowl, toss rice discs, tomatoes, bean sprouts, pineapple, onion and herbs together. Transfer to a serving platter. Thinly slice beef and arrange over salad. Spoon sauce over top and sprinkle with nuts.