Spicy Beef Satay With Peanut Sauce

Submitted 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."

 

• Ready In: 30mins
• Ingredients: 13
• Yields: 12 sticks
• Serves: 4-6

ingredients

• 750 g rump steak

• Marinade

• 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

• Satay Sauce

• 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

1. Finely chop onion and crush garlic.
2. Finely slice rump into thin strips, place in a non-reactive dish.
3. Mix marinade ingredients together in a small jug, then pour over rump, cover and chill for 1 hour.
4. 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.
5. Assemble beef satay by threading one or two strips onto presoaked wooden skewers, reserve marinade.
6. Preheat a chargrill or barbecue on high. Cook for about 4 minutes basting with marinade, turning frequently.
7. Serve with satay sauce.

Reviews

[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.

 

[SoupFreak]

I will definitely make this again! Based on someone else's review, I cut down the cumin in the marinade to 1/3 tsp and the flavor of the beef was amazing. The peanut sauce was a little bland and one-dimensional to me, so I added 1 1/2 tsp grated fresh ginger and 1 T soy sauce. Over all, though, we loved it--very flavorful and easy!

 

[Deantini]

These satays were ok; but we found the cumin in the marinade overpowered the rest of the flavours. Next time i would omit the cumin altogether. Also, I used the full cayenne amount and I would not call the satays spicy. So add more cayenne if you want something hotter. My family (I dont like peanut butter) really liked the peanut sauce. Made for Holiday Tag

 

[Nimz_]

This was very good and we really liked the marinade but didn't much care for the satay sauce. I added some garlic, ginger and soy sauce to the sauce and that seemed to help for our taste. Over all a nice recipe full of flavor. I used flank steak that I had in the freezer which has become one of my favorite meats lately. Had to broil it in the oven because of the continuous rain here. Thanks I'mPat for sharing. :)

 

[The Flying Chef]

A wonderful recipe!! I made almost exactly as is, except instead of using a small onion chopped finely. I used a medium one cut into wedges which I threw into the marinade and then used it to thread between meat on the skewers. As beef has really gone up in price, I made with a combination of beef and chicken and it was a nice contrast. The satay sauce was so simple compared to others I have made including my own, but was really tasty and so much easier to make. The only change I made was to throw in some sweet chili sauce. The brand I buy has quite a nice kick to it and it just added that extra zing I love along with the chili flakes. A keeper for sure as it is 23 hours less marinating time than I am used too, with a great end result and a great satay sauce with no fuss, can't beat that. Thanks Pat