- Step 1
In a blender or food processor, blend the coriander stems, soy sauce, chilli, ginger, garlic, brown sugar, sesame oil and black pepper until pureed. Slowly blend in 2 tablespoons of the olive oil.
- Step 2
Using a spiked meat mallet, pound both sides of the beef slices. Place the slices in a baking dish and coat with marinade. Cover and marinate for 30 mins at room temperature or 2 hrs in the fridge. (See Note.)
- Step 3
Thread beef onto 16 bamboo skewers.
- Step 4
In a small, heavy-based saucepan, bring the rice, 1 1/2 cups water and a pinch of salt to a boil over high heat. Reduce heat to medium-low. Cover and simmer for 15 mins or until the water has been absorbed and rice is tender. Don’t stir, as this can release starches that lead to sticking. Fluff the rice with a fork and stand, covered, for 5 mins.
- Step 5
Meanwhile, heat barbecue on high. Place the Curtis Stone Barbecue Grill Tray directly on grill rack. In a large bowl, toss buk choy, wombok and onion with the oil to coat. Season with salt. Transfer to the hot grill tray. Cook, tossing occasionally, for 10 mins or until vegetables are slightly charred but still crisp tender. Transfer grill tray to a large baking tray.
- Step 6
Lightly coat satays with remaining oil. Cook for 2 mins each side or until lightly charred on the outside but still medium-rare in centre.
- Step 7
Divide rice and vegetables among 4 plates and drizzle with soy sauce. Top with satays, and sprinkle with coriander leaves to serve.
Tip: Marinate satays, covered and refrigerated, for up to 8 hrs.