Beef Satay with Lettuce Cups and Cucumber Salad

Chop cucumber. Pick coriander leaves from stems. Roughly chop peanuts. Place cucumber, coriander, peanuts, juice of ½ lime, salt and pepper in a bowl and mix to combine. Set aside.

Place beef, vegetable oil and salt and pepper in a bowl and mix to combine.

Heat a frypan over medium-high heat. Add beef and cook, without stirring, for 2 minutes. Stir and continue cooking for a further 2 minutes or until beef is caramelised.

Add satay sauce and kecap manis to beef and cook, stirring, for 30 seconds or until fragrant and beef is well coated.

Pour in coconut milk and bring to a simmer. Cook for 2-3 minutes or until sauce is slightly thickened.

Cook rice to packet instructions. Wash lettuce and separate leaves. Cut remaining lime into wedges. Spoon beef satay into lettuce cups and top with extra sauce. Serve with cucumber salad, rice and lime wedges.