Spicy Beef Satay With Peanut Sauce
Ready In: 30 mins
Serves: 4-6
Yields: 12 sticks
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
- 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.
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