- 150g white basmati rice
- 35g peanuts
- 40g peanut butter
- 50g tamari
- 200ml coconut milk
- 1 red onion
- 1 red pepper
- A head of sprout tops
- A thumb of ginger
- 250g beef stir-fry strips
- 300ml + 100ml boiling water
- Sea salt
- 1 tbsp olive, rapeseed or coconut oil
Tip the rice into a sieve. Rinse under cold water. Tip into a small pan. Add a pinch of salt and 300ml boiling water. Cover and bring to the boil. Turn the heat right down and gently simmer for 8 mins till the rice has absorbed all the water. Take off the heat and leave to steam in the pan, keeping the lid on. The rice will stay warm in the pan.
While the rice cooks, warm a wok or deep frying pan over a high heat. Add the peanuts. Toast for 3-4 mins till the peanuts are fragrant and golden. Tip into a clean tea towel and set aside to cool.
Pop the peanut butter in a heatproof bowl. Add the tamari and coconut milk. Pour in 100ml boiling water. Gently stir to mix everything together. This is your satay sauce. Set aside.
Peel and finely slice the onion. Halve the pepper and scoop out the seeds and white pith. Finely slice it. Separate the sprout top leaves. Finely slice them. Peel and grate the ginger.
Put the wok back on the heat. Add ½ tbsp oil and the beef stir-fry strips. Cook and stir for 3-5 mins till the beef is browned all over. Lift out of the pan and pop on a plate.
Add another ½ tbsp oil to the pan with the onion and pepper. Cook and stir for 3 mins to just soften the veg. Add the the grated ginger. Stir fry for another 3 mins.
Add the beef stir-fry strips and sprout tops. Pour in the satay sauce. Cover and bubble for 5 mins.
While the stir-fry simmers, rub the peanuts in the towel to rub off any loose skin (it doesn't matter if it doesn't all come off). Roughly chop them. Stir into the stir-fry. Simmer for 2 mins.
Fluff the rice up with a fork and divide between two warm bowls. Taste the stir-fry and add a pinch of salt if you think it needs it. Spoon the stir-fry over the rice and serve.