Sometimes the simplest dishes are the most satisfying, and this Satay Lamb Steak with Coconut Rice is proof of that. It’s a dish that brings together two worlds — the bold, nutty heat of satay and the creamy smoothness of coconut — into one perfect bite.
The lamb steaks are rubbed in a rich, spicy satay paste, then seared until golden and caramelised on the outside while staying tender and juicy inside. Pair that with delicately scented coconut rice and crisp green beans, and you’ve got a meal that’s both comforting and full of energy.
What makes this dish such a winner is how quick it is. In under 10 minutes, you can have something that tastes restaurant-quality but feels effortless to make. It’s the perfect weeknight meal for when you want something that feels special without the fuss.
Every mouthful delivers that perfect balance — rich and spicy meets smooth and fresh. Whether you’re cooking for two or just treating yourself, this is one to keep in your back pocket for when flavour really matters.
Photo taken by Sam Folan
Satay Lamb with Coconut Rice
Ingredients
- 2 Lamb Steaks
- 1 Tbsp Satay Sauce
- 1 TBsp Oil Vegetable, Rapeseed, Rice Bran
- 150 g Green Beans Frozen are fine
- Pinch Salt
- 1 Packet Coconut Rice
Instructions
Marinating Lamb
- Put the kettle on and pre heat a non-stick wok. While the kettle is boiling, in a large bowl massage the satay paste and oil into the lamb steaks.
Cook
- Place the green beans into a saucepan over a medium to high heat along with a pinch of salt and cover with boiling water. Heat your non-stick over a high heat and cook the marinated lamb steaks for 2-3 minutes each side for medium or until cooked to your liking.
- While the lamb and beans are cooking, microwave the coconut rice following the packet instructions and transfer to serving bowls.
Serve
- Drain the green beans and place over the rice, then top with the lamb steaks.
Recipe is from my 10 Minute Chinese Takeaway Cookbook
