Serves 2, prep 10 mins, cooking 10 mins
INGREDIENTS
600g beef rump steak, cut into 2.5cm cubes
250ml satay sauce
1 tbsp vegetable oil
450g steamed jasmine rice
350g bag Asian-style salad, with dressing
8 wooden skewers, soaked in cold water for 20 minutes
FOR THE DRESSING
1 tbsp soy sauce
2 tsp toasted sesame oil
1 tbsp white vinegar
1 tbsp olive oil
1 tsp sugar or 1½ tsp honey
METHOD
Place the beef in a bowl with 4-5 tbsp of satay sauce.
Stir to coat, then thread onto the skewers.
Heat oil in a large frying pan over high heat. Cook the skewers on all sides for 6-7 minutes until browned.
Meanwhile, heat rice as per pack instructions.
Place remaining sauce in a small saucepan over medium heat, stirring for 3-5 minutes.
Add the dressing to the salad in a large bowl and mix.
Divide salad and rice between two serving dishes.
Add the skewers, satay sauce and serve.