Step 1 Preheat oven to 180°C. Roast peanuts for 8–10 minutes, or until lightly golden. Add to a food processor along with garlic, kecap manis and lime juice and blend to form a paste. Add coconut milk, a little at a time, until a thick sauce is formed.
Step 2 Place rice into a bowl. Mix turmeric with 1/2 cup of water, then pour over rice. Soak for 10–15 minutes. Drain.
Step 3 Assemble satay sticks by threading beef onto 12 long, pre-soaked bamboo skewers.
Step 4 Add lemongrass and 2 1/4 cups water to a large saucepan and bring to the boil. Add rice, then cover and cook over low heat for 12 minutes, or until water is absorbed and rice is cooked. Remove from heat and leave covered for another 5 minutes.
Step 5 Spray a wok or BBQ plate with oil and place over high heat. Cook beef skewers for 3–4 minutes each side, or until cooked to your liking, then place onto serving platter.
Step 6 Add peanut oil to wok and stir-fry beans for 2–3 minutes, or until bright green and tender-crisp. Add tomatoes and toss quickly to heat through.
Step 7 Pour a little satay sauce over beef skewers and serve with yellow rice and stir-fry vegies.