• 3 garlic cloves, crushed
  • 4 tblsp pineapple juice
  • 4 tblsp light soy sauce
  • 4 tsp caster sugar
  • 1 tsp chinese five spice
  • 550 g (1lb 4oz) rump or sirloin steak, cut lengthways into thin strips (each about 2.5cm (1in) long)
  • pickled cucumber (page 236), to serve
  • fresh micro coriander, to garnish
  • 1/2 carrot, grated
  • 2 tsp white wine vinegar
  • 2 tsp rapeseed oil
  • 1 small onion, finely diced
  • 1/2 red pepper, cored and cut into strips
  • 1/2 green pepper, cored and cut into strips
  • 2 garlic cloves, crushed
  • 1/2 tsp freshly grated root ginger
  • 200 g can of coconut milk
  • 100 g (4oz) crunchy peanut butter
  • 50 ml (2fl oz) sweet chilli sauce
  • 50 ml (2fl oz) dark soy sauce
  • 2 tsp tomato purée
  • 25 g (1oz) cashew nuts, toasted and chopped (optional)
  • sea salt and freshly ground black pepper
  • 0 1/2 a cucumber (peeled, halved, seeded and thinly sliced)
  • 4 tblsp rice wine vinegar
  • 2 tblsp caster sugar
  • sea salt


  • Place the garlic, pineapple juice, soy sauce, sugar and five spice in a shallow non-metallic dish and mix until well combined. Tip in the steak and using your hands, rub in the marinade. Cover with clingfilm and chill for at least 3–4 hours, though overnight is best.
  • To make the satay sauce, place the carrot in a small bowl with the white wine vinegar. Set aside to soak for 1 hour.
  • Heat the oil in a heavy-based pan over a medium heat. Add the onion, peppers, garlic and ginger. Sweat for 5 minutes, stirring regularly. Add the coconut milk, peanut butter, chilli sauce, soy sauce, tomato purée and 3 tablespoons water to the pepper mixture. Stir well, then bring to the boil and simmer for 10–15 minutes, stirring occasionally, until slightly reduced and thickened.
  • Remove the satay sauce from the heat, then stir in the soaked carrot mixture along with the cashew nuts, if using. Season to taste and transfer to a bowl. Cover with clingfilm and chill until needed.
  • To cook the beef satay, preheat a charcoal grill or griddle pan. Thread the marinated steak onto 18 x 15cm (6in) soaked bamboo skewers. Cook for 6–8 minutes, turning occasionally, until slightly charred and cooked through. Brush the rest of the marinade over the skewers to help keep them moist while they are cooking.
  • Arrange the beef satay on warmed plates with small dishes of the pickled cucumber and satay sauce to the side of each one. Garnish with the micro coriander to serve.


  • Place the vinegar in a bowl and stir in the sugar and a good pinch of salt until dissolved. Tip in the cucumber, stirring to combine, and set aside for 1 hour to allow the flavours to develop. Use as required.


Neven's cook ahead tips: The marinated steak can be left in the fridge for up to 3 days.


For wine, choose a juicy, fruity Italian red which will match these flavours beautifully– try a Chianti Classico or a Valpolicella.