Satay Beef With Cucumber Salad - cooking recipe

Ingredients

1 tbsp ground coriander
1/2 tsp ground cumin
1/4 tsp ground turmeric
1/4 tsp ground nutmeg
1 lb beef sirloin steak, thickly sliced
1 tbsp crunchy peanut butter
1 cup canned light coconut milk
1 1/4 cups jasmine rice
2 tsp finely grated fresh ginger
1 medium carrot, peeled and thinly sliced
8 oz broccoli, cut into small florets
None None FOR THE CUCUMBER SALAD
2 small cucumbers, peeled, cut into 1 1/2-inch sticks
1 tbsp chopped cilantro
1 tbsp white vinegar
1 clove garlic, crushed
1/2 tsp brown sugar

Preparation

Combine the ground spices and a pinch of salt in a small bowl. Thread the beef onto skewers, keeping the beef strips flattened. Rub half the spice mixture over the beef. Place on a plate. Cover with plastic wrap and refrigerate for 15 mins to marinate.
For the sauce, whisk the remaining spice mixture with the peanut butter, 1/4 cup of the coconut milk and 1/4 cup water in a small saucepan. Bring to a simmer on low heat and simmer for 1 min. Remove from the heat. Set aside, covered.
Place the remaining coconut milk, 1 1/2 cups water, the rice, ginger and carrot in a large saucepan on medium heat. Bring to a boil. Add the broccoli. Reduce the heat to low; simmer, covered, for 10 mins. Remove from the heat. Let stand, covered, for 5 mins (don't lift the lid).
For the cucumber salad, combine all ingredients in a medium bowl.
Preheat a grill pan or large skillet on medium-high heat. Add the beef and cook for 2 mins each side for medium or until cooked to desired doneness. Spoon the rice onto serving plates. Top with skewers and sauce. Serve with cucumber salad.