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