Spicy Beef Satay With Peanut Sauce
photo by The Flying Chef
- 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
- 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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Reviews
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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!
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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
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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. :)
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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
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Tweaks
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This is gorgeous and pleased the in-laws tonight! RE Marinade: I worried the 2t. cumin wd make this too "Mexicany", but the strong cumin flavor cooked away. I added a garlic clove and put in <1/4c. olive oil & 1T. peanut butter instead of p. oil. It made for a lovely, FLAVORFUL, thick marinade that stuck well to the meat (it marinated overnight). I plan on using this marinade for our Spring BBQ! RE Sauce: I went shy on the chili flakes (1/4t.), but the richness of the sauce can definitely handle the 1/3t. I was disappointed that the coriander got a bit lost in the richness & thought that going lite next time wd improve this sauce for me. MIL wd have no changes, though, and requested the recipe!
RECIPE SUBMITTED BY
I'mPat
Australia
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