Beef Satay with Chilli Peanut Sauce

A wonderfully tasty satay dish with an added chilli twist.

Ingredients


  • 600 g lean rump steak (cut into 32 chunks)
  • for the marinade:
  • 8 shallots (finely chopped)
  • 6 garlic cloves (peeled, sliced)
  • 3 red chillis (de-seeded, diced)
  • 2.5cm piece of ginger or galangal (peeled and sliced)
  • 2 tsp ground turmeric
  • 2 tsp ground coriander
  • 1/2 tablespoon chunky peanut butter
  • 1 tsp shrimp paste
  • pinch of grated nutmeg
  • 2 whole cloves
  • 2 tblsp vegetable oil
  • for the chilli peanut sauce:
  • 175 g smooth peanut butter
  • 4 tblsp sweet soy sauce (katchup manis)
  • 2 tblsp clear honey
  • 1 tsp chilli oil
  • 4 tblsp rice vinegar

Method

  1. Whizz all the marinade ingredients except the oil in a food processor, or pound with a mortar and pestle, to form a paste.
  2. Heat the oil in a frying pan and sauté the mixture for about 5mins, and then allow cooling.
  3. Add the beef, cover and marinate in the fridge for about three hours, or ideally overnight.
  4. Remove from fridge thirty minutes before cooking.
  5. Thread four cubes of beef onto each skewer.
  6. Grill on the BBQ over hot coals for one to two minutes each side, until browned and cooked to your liking.
  7. Serve immediately, with the chilli peanut sauce.
  8. For the chilli peanut sauce:
  9. Blend all the ingredients together until smooth.
  10. Thin down to a sauce consistency with boiled water.
  11. Cover and chill until required.




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