Satay Beef with Rice and Cucumber Salad

Steps

1. a full kettle to the boil. Preheat BBQ hot plate or grill to medium-high (if using).
2. Combine rice, boiling water and a pinch of salt in a pot and bring to the boil with the lid on. As soon as it boils, reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 5 minutes. Do not lift lid during cooking.
3. Heat a drizzle of oil in a large fry-pan on medium-high heat. Pat beef dry with paper towels and season with salt and pepper. Cook for 2–3 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Set aside, covered with foil, to rest. Set pan aside.
4. While beef cooks and rests, prepare salad. Dice cucumber and tomato 1cm; grate carrot; cut radish in half lengthways and thinly slice. Place all in a medium bowl with Thai dressing and toss to combine. Set aside.
5. Remove any oil from pan and return to a low heat. Add satay sauce and water and stir to combine. Gently cook for 1–2 minutes, until heated through. Stir through fish sauce.
6. While satay sauce cooks, slice beef thickly against the grain.
7. Spoon ¾ cup cooked rice per person into bowls and top with slices of beef and satay sauce. Spoon cucumber salad over the top.