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    You are in: Home / Recipes / Beef Satays With Macadamia Nut Dipping Sauce Recipe
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    Beef Satays With Macadamia Nut Dipping Sauce

    Beef Satays With Macadamia Nut Dipping Sauce. Photo by Mikekey

    1/3 Photos of Beef Satays With Macadamia Nut Dipping Sauce

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    15 mins

    1 hrs

    MarraMamba's Note:

    These are delicious. Use chicken or pork if you want instead of beef. from chef2chef Note: if you don't have macadamia nuts sub peanuts. Passive time includes marinade time. servings is a guesstimate since i eat loads at once of these.

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    Ingredients:

    Servings:

    Units: US | Metric

    Marinade

    Dipping sauce

    Directions:

    1. 1
      For satays:
    2. 2
      slice beef thinly and then into 1" strips.
    3. 3
      Thread the beef onto the skewers and place in a shallow pan.
    4. 4
      For marinade:
    5. 5
      Combine fish sauce, soy sauce, coconut milk, ginger, garlic, lime juice, curry powder and honey together until well mixed in medium-sized bowl. Pour over the top of skewers. Cover and refrigerate for at least 30 minutes, and up to 2 hours.
    6. 6
      For sauce:
    7. 7
      Heat oil in medium saucepan and add the ginger, garlic, shallots, lemongrass and kaffir lime. Sauté over medium heat for 5 minutes. Add the turmeric, coriander seed, brown sugar, lime juice, coconut milk and macadamia nuts. Bring to a boil, then simmer for 10-15 minutes until nuts have softened.
    8. 8
      Puree sauce in food processor or blender until there are no more lumps. Let cool completely.
    9. 9
      Remove satays from marinade, pat dry and grill over high heat until the meat is just cooked through.
    10. 10
      Serve hot with cool dipping sauce.

    Ratings & Reviews:

    • on November 11, 2007

      45

      Don't let the amount of ingredients put you off, this is easy to put together and delicious! The only ingredient I couldn't get was the kaffir lime leaves and I just used some lemon zest instead. I grilled the satays in the oven and served it up with some plain basmati rice and a cool cucumber salad.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 30, 2009

      55

      Wonderful dish! The meat was great tasting without the dipping sauce, but the sauce really added an extra punch to the meal. I am going to try this with chicken also! And the sauce would be great hot over rice.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 12, 2008

      55

      These were great and I felt as though I were off in the far away lands of Africa while eating them. A very authentic tasting recipe with many authentic ingredients. The only thing I didn't use was lemongrass as the Oriental market was out (but they did have the Kaffir leaves!) and my plant isn't big enough to cut yet. I halved the recipe for myself and my daughter. Although this didn't get posted in time for the tour, I made this during ZWT4 while traveling around with the fabulous Babes of Zaarland.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Beef Satays With Macadamia Nut Dipping Sauce

    Serving Size: 1 (279 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 794.0
     
    Calories from Fat 608
    76%
    Total Fat 67.5 g
    103%
    Saturated Fat 27.3 g
    136%
    Cholesterol 56.9 mg
    18%
    Sodium 779.8 mg
    32%
    Total Carbohydrate 31.6 g
    10%
    Dietary Fiber 6.7 g
    26%
    Sugars 20.8 g
    83%
    Protein 24.0 g
    48%

    The following items or measurements are not included:

    lemongrass

    kaffir lime leaves

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