• Add the water to a large saucepan and bring to the boil.
• Add jasmine rice, stir, cover with a lid and reduce heat to low.
• Cook for 10 minutes, then remove the pan from heat and keep covered until rice is tender and all the water is absorbed, 10 minutes. 

TIP: The rice will finish cooking in its own steam so don’t peek! 

• Meanwhile, roughly chop Asian greens.

• When rice has 5 minutes remaining, in a large frying pan, heat a drizzle of olive oil over high heat.

• When oil is hot, cook beef strips, tossing, in batches until browned and cooked through, 1-2 minutes. Transfer to a plate.

• Reduce heat to medium, then return all beef strips to the frying pan and add satay seasoning and garlic paste and cook until fragrant, 1 minute. 

• Stir in Asian greens, coconut milk, the soy sauce, vinegar and a splash of water until wilted and combined, 2-3 minutes. Season to taste. 

TIP: Cooking the meat in batches over a high heat helps it stay tender.

• Divide rice and coconut satay beef curry between bowls to serve. Enjoy!

ELEVATE ME: If you’ve added extra ingredients to your recipe, slice lime into wedges. Squeeze lime juice over curry. Tear over coriander and garnish with crushed peanuts to serve.