Beef Satay Sticks With Peanut Sauce Recipe
Ingredients
| 800 g rump steak | ||
| Soy sauce | 1/3 Cup (16 tbs) | |
| Oil | 2 Tablespoon | |
| Garlic | 2 Clove (5gm), crushed | |
| Ginger | 1 Teaspoon, grated | |
| Peanut Sauce | ||
| Pineapple juice | 1 Cup (16 tbs) | |
| Peanut butter | 1 Cup (16 tbs) | |
| Garlic powder | 1/2 Teaspoon | |
| Onion powder | 1/2 Teaspoon | |
| Sweet chilli sauce | 2 Tablespoon | |
| Soy sauce | 1/4 Cup (16 tbs) | |
Directions
TRIM STEAK of excess fat and sinew.
1.
Slice meat across the grain evenly into long, thin strips.
Thread meat strips onto skewers, bunching them thickly along three-quarters of the skewer; place satays in a shallow, non-metal dish.
2.
Combine soy sauce, oil, garlic and ginger in a small jug: pour over satays.
Store in refrigerator, covered with plastic wrap, several hours or overnight, turning occasionally.
Prepare and heat barbecue 1 hour before cooking.
Place skewers on hot lightly oiled grill or flatplate.
Barbecue 8-10 minutes or until tender, turning occasionally.
Serve with Peanut Sauce.
3.
To make Peanut Sauce: Combine juice, peanut butter, garlic and onion powders and sauces in a small pan and stir over medium heat 5 minutes or until smooth.
Serve warm.
1.
Slice meat across the grain evenly into long, thin strips.
Thread meat strips onto skewers, bunching them thickly along three-quarters of the skewer; place satays in a shallow, non-metal dish.
2.
Combine soy sauce, oil, garlic and ginger in a small jug: pour over satays.
Store in refrigerator, covered with plastic wrap, several hours or overnight, turning occasionally.
Prepare and heat barbecue 1 hour before cooking.
Place skewers on hot lightly oiled grill or flatplate.
Barbecue 8-10 minutes or until tender, turning occasionally.
Serve with Peanut Sauce.
3.
To make Peanut Sauce: Combine juice, peanut butter, garlic and onion powders and sauces in a small pan and stir over medium heat 5 minutes or until smooth.
Serve warm.
Chef
