Good satay doesn’t need skewers. Our riff on this dish has ground beef seasoned with lemongrass, ginger, and even more aromatics, then smothered in a savoury peanut sauce lifted with gochugaru chili. A splash of sesame oil elevates steamed carrots and spinach, while thyme-roasted cremini mushrooms layer on even more flavour. Scallion-garlic wild rice helps soak up all that good stuff.

Ingredients: Cremini mushrooms • Ground beef • Water • Baby spinach • Wild rice blend (white rice, wild rice) • Carrots • Peanut butter • Garlic • Lime juice • Ginger puree (ginger, water, citric acid) • Edamame (soy) • Spanish onion • Lemongrass puree (lemongrass, water, xanthan gum, citric acid) • Sugars (honey) • Chardonnay wine (sulphites) • Brown stock (veal broth, carrot, onion, tomato paste, celery, leek, garlic, spices) • Tamari (water, soybeans, salt, fermented alcohol) • Olive oil • Green onions • Sesame oil • Roasted garlic (garlic, extra virgin olive oil, water, natural flavour, lactic acid, calcium disodium EDTA) • Parsley • Sea salt • Gochugaru • Dried basil • White pepper • Makrut lime powder • Thyme.