Beef Satay with Peanut Sauce ⭐️⭐️⭐️⭐️⭐️

Malaysian-style satay that works well with any protein option. We do it with Chicken.

#Malaysia #Thai #Satay

Serves: 4

Prep Time: 2h 30 mins (including 2h marination, or overnight)

Cooking Time: 35 mins

Source: Cookshelf Thai CookBook

Ingredients: 500 g/1 lb 2 beef fillet

2 garlic cloves, crushed

2 cm or 3/4 in piece fresh root ginger, finely grated

1 tbsp soft light brown sugar

1 tbsp dark soy sauce

1tbsp lime juice

2 tsp sesame oil

1 tsp ground coriander

1 tsp turmeric

1/2 tsp chilli powder

chopped cucumber and red pepper, to serve.

Peanut Sauce

300ml / 10fl oz coconut milk 8 tbsp crunchy peanut butter

1/2 small onion, grated

2 tsp soft light brown sugar

1/2 tsp chilli powder

1 tbsp dark soy sauce

Method:

Cut the beef into 1 cm/ 1/2 inch cubes and place in a large bowl.

Add the garlic, ginger, sugar, soy sauce, lime juice, sesame oil, ground coriander, turmeric and chilli powder. Mix well to coat the pieces of meat evenly. Cover and leave to marinate in the refrigerator for at least 2 hours, or overnight.

To make the peanut sauce, place all the ingredients in saucepan and stir over a medium heat until boiling. Remove from the heat and keep warm.

Thread the beef cubes on to bamboo skewers. Grill the skewers under a preheated grill, turning frequently, for 3-5 minutes until golden. Alternatively barbecue the skewers over hot coals. Serve with the peanut sauce and chopped cucumber and red pepper pieces as garnish.

COOK'S TIP

Cook the tender beef very quickly on a high heat, sealing in all the juices and flavour. Make sure the grill or barbecue is very hot before you start to cook. Soak the skewers in cold water for about 20 minutes before threading the meat on to them - this reduces the risk of the skewers burning.Meat Fish Main Dutes