Satay Beef Tataki With Crispy Rice Salad

• 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

1. 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.
2. 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.
3. 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.
4. 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.

beef fillet, satay sauce, rice, vegetable oil, coconut milk, lime, manis, cherry tomatoes, bean sprouts, pineapple, red onion, mint leaves, fresh cilantro, peanuts

Taken from recipes-plus.com/api/v2.0/recipes/32032 (may not work)