Beef satays
Tender beef and satay skewers
Serves
4
Prep Time
10 mins
Cook Time
10 mins
Looking for the perfect dipping sauce for your beef satay? Look no further than this soft and fragrant satay sauce.
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ShareIngredients
500-600g Quality Mark beef rump steak
sliced into strips1 Tbsp grated fresh gingeri
2 tsp curry powder
1/4 cup soy sauce
to reduced the sodium content of this dish, use a salt reduced soy sauce.2 Tbsp olive oil
wooden skewer
1 tsp garlic clove
minced1/2 onion
finely chopped1 red chilli
deseeded and chopped1/2 tsp chilli flakes
1 Tbsp brown sugar
2 Tbsp soy sauce
1/2 cup peanut butter
1 cup coconut cream
Method
Mix together the ginger or lemongrass, curry powder, soy sauce and olive oil.
Pour over the meat, toss well to coat and marinate for 20 minutes at room temperature.
Thread about 3-4 strips onto well-soaked bamboo skewers.
BBQ or pan-fry over a high heat for 3-5 minutes, turning occasionally until golden and medium to medium-rare.
Cook the garlic, onion and chilli in a dash of oil for 3-4 minutes until soft and fragrant.
Add the sugar, soy sauce, peanut butter and coconut cream and warm through.
Nutrition Information per Serving (327g)
This nutritional analysis is based on 4 serves and uses 500g of beef rump.
