Recipe by I'mPat
This originates from a small cookbook that was attached to Australian Table Magazine. The satay sauce is good with chicken or beef. If you wish to lighten the fat you could use half and half or fat reduced cream with 2 or 3 drops of coconut essence (add one drop at a time and taste). Diabetic friendly using low fat option and substituting brown sugar with splenda (depending on your tolerence to sugar). Does not include chill time.
Top Review by Member #610488
Made everything except the satay sauce. Added the extra cayenne and cut down the cumin as in previous reviews. Will make again and again. Used inexpensive cut of meat and marinated overnight.
- 750 g rump steak
- 1⁄3 cup soy sauce
- 1⁄4 cup peanut oil
- 1 small onion
- 2 garlic cloves
- 2 teaspoons ground cumin
- 1⁄2 teaspoon cayenne pepper
- 1 teaspoon lemon juice
- 1⁄3 cup crunchy peanut butter
- 400 ml coconut milk
- 1 tablespoon brown sugar
- 1⁄3 teaspoon chili flakes
- 1⁄2 cup fresh coriander (the leaf chopped)
Directions See How It's Made
- Finely chop onion and crush garlic.
- Finely slice rump into thin strips, place in a non-reactive dish.
- Mix marinade ingredients together in a small jug, then pour over rump, cover and chill for 1 hour.
- For satay sauce put peanut butter, coconut milk, sugar and chilli in amall saucepan and stir over a medium heat until peanut butter melts and becomes thick. Remove from heat and stir through coriander.
- Assemble beef satay by threading one or two strips onto presoaked wooden skewers, reserve marinade.
- Preheat a chargrill or barbecue on high. Cook for about 4 minutes basting with marinade, turning frequently.
- Serve with satay sauce.