In a medium sized saucepan, mix together the rice, coconut milk and water. Cover and bring to the boil. Reduce heat and simmer for approximately 20 minutes or until liquid is absorbed
Turn off heat and let sit for 10 minutes with the lid on
Meanwhile, heat oil in a medium sized deep frypan or wok, over a high heat
Fry the beef, in batches and set aside
In the same pan, add the onion and fry until fragrant. Return the beef to the pan, add the Thai paste and cook for another minute. Add the Asian slaw mix and stir fry vegetables are just starting to soften
Warm peanut sauce on the stovetop or in the microwave
Serve beef with coconut rice, topped with warmed peanut satay sauce and garnishes
Tips & Hints:
We used Woolworths Asian Coleslaw, Gourmet Garden Thai Seasoning blended paste and Asian Tonight Simmer Sauce, Peanut Satay
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