Satay Beef Meatballs & Ginger Lemongrass Rice

• While the rice is cooking, finely chop garlic. • In a medium bowl, combine beef mince, fine breadcrumbs, the egg and remaining ginger lemongrass paste. Season with salt. • Using damp hands, take heaped spoonfuls of beef mixture and shape into small meatballs (4-5 per person). Transfer to a plate. Little cooks: Join the fun by helping combine the ingredients and shaping the mixture into rissoles!

• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. Cook 1/2 the garlic and cook until fragrant, 1-2 minutes. • Add Asian stir-fry mix and cook, until just wilted, 1 minute. Set aside and cover to keep warm. TIP: Add a dash of water to help speed up the cooking process.

• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook the beef meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). • Transfer to a plate and cover to keep warm.

• Wipe out and return pan to medium heat with a drizzle of olive oil. Cook remaining garlic until fragrant, 1 minute. • Add coconut milk, soy sauce mix, peanut butter and the water (for the sauce). Cook, stirring until slightly reduced, 1-2 minutes TIP: Add a splash of water if the sauce mixture looks too thick.