• 500 g (1 lb) sirloin or rump steak, thinly sliced
  • 1 tablespoon vegetable oil
  • ½ teaspoon turmeric
  • 1 teaspoon ground cumin
  • ½ teaspoon fennel seeds
  • 1 bay leaf, finely shredded
  • ½ teaspoon ground cinnamon
  • 75 ml (3 fl oz) coconut cream
  • 250 g (8 oz) Thai jasmine rice
  • 200 ml (7 fl oz) coconut milk
  • ½ teaspoon salt
  • 2 tablespoons crunchy peanut butter
  • ¼ teaspoon cayenne pepper
  • 1 tablespoon light soy sauce
  • 125 ml (4 fl oz) coconut cream
  • ½ teaspoon caster sugar

Make the marinade by mixing together all the ingredients in a non-metallic bowl. Add the beef, mix thoroughly, then thread the beef on to skewers and set aside to marinate.

Put the rice, coconut milk, salt and 250 ml (8 fl oz) water in a rice cooker or a covered saucepan over a low heat. Cook for about 15 minutes until the rice is cooked and the liquid has been absorbed.

Meanwhile, add the ingredients for the peanut sauce to a small saucepan with 3 tablespoons water and heat gently, stirring.

Heat the oil in a large frying pan and cook the beef skewers for about 5 minutes, turning so that each side is browned evenly. Serve immediately with the rice and peanut sauce.

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