Beef Satays With Macadamia Nut Dipping Sauce

Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

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.

Ingredients Nutrition


  1. For satays:
  2. slice beef thinly and then into 1" strips.
  3. Thread the beef onto the skewers and place in a shallow pan.
  4. For marinade:
  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. For sauce:
  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. Puree sauce in food processor or blender until there are no more lumps. Let cool completely.
  9. Remove satays from marinade, pat dry and grill over high heat until the meat is just cooked through.
  10. Serve hot with cool dipping sauce.


Most Helpful

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.

Mirj November 10, 2007

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.

Outta Here August 30, 2009

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.

sassafrasnanc July 12, 2008

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