These recipes are supplied courtesy of the Australian meat and livestock corporation.


32 Minute Beef Satays

Preparation Time:	20 minutes
Cooking Time:	12 minutes

750g lean rump or boneless blade steak	1/4 teaspoon chilli sauce
1/4 cup white wine	1 cup rice
2 teaspoons soy sauce	1 medium cucumber
2 teaspoons satay sauce	1/2 red capsicum, chopped
1 clove garlic, crushed	1/2 cup low fat yoghurt
1 tablespoon brown sugar	juice of 1/2 lemon
2 tablespoons chopped fresh coriander or parsley

1	Put water on to boil for the rice. Slice meat into 5mm strips and thread onto 12 bamboo skewers. Combine wine, soy sauce, satay sauce, garlic, brown sugar and chilli sauce. Add skewered meat to marinade and stand for 10 minutes, turning after 5 minutes.
2	Cook rice according to directions on packet. Preheat griller to medium-high. Wash cucumber, halve lengthwise and slice into semi-circles. Combine with capsicum, yoghurt, lemon juice and coriander or parsley.
3	Grill satays, 4-5 minutes on each side, basting with marinade occasionally.
4	Drain rice. serve satays on a bed of rice with the cucumber salad.