Satay Beef With Cucumber Salad

• 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

1. 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.
2. 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.
3. 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).
4. For the cucumber salad, combine all ingredients in a medium bowl.
5. 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.

ground coriander, ground cumin, ground turmeric, ground nutmeg, beef sirloin steak, crunchy peanut butter, light coconut milk, jasmine rice, ginger, carrot, broccoli, cucumber salad, cucumbers, cilantro, white vinegar, clove garlic, brown sugar

Taken from recipes-plus.com/api/v2.0/recipes/33816 (may not work)