Marinated in garlic, ginger and sweet soy sauce, these beef skewers have serious flavour.
Ingredients
- 3 French shallots, peeled, thinly sliced
- 2 garlic cloves, thinly sliced
- 1cm-piece fresh ginger, peeled, thinly sliced
- 1/2 teaspoon ground turmeric
- 2 teaspoons sambal oelek
- 2 (about 800g) beef rump steaks, cut into 5mm-thick strips
- Ground white pepper
- 80ml (1/3 cup) kecap manis
- 250ml can Satay Sauce, warmed, to serve
Method
- Step 1Blend the shallot, garlic, ginger, turmeric and sambal oelek in a blender until a smooth paste forms. Transfer to a bowl. Add beef and toss to coat. Season with salt and white pepper. Stir in the kecap manis. Cover and place in the fridge for 30 minutes to marinate.
- Step 2Thread beef onto 24 soaked bamboo skewers. Preheat a chargrill on medium-high. Cook half the skewers for 2 minutes each side for medium or until cooked to your liking. Transfer to a serving platter. Cover with foil to keep warm. Repeat with the remaining skewers. Serve with the satay sauce.
Nutrition
885 kj
Energy
7g
Fat Total
2.5g
Saturated Fat
1g
Fibre
26g
Protein
9.5g
Carbs (total)
All nutrition values are per serve
Notes
Serves 8 as part of a banquet.
Cook’s tip: Sambal oelek is a spicy chilli sauce, so leave it out if you want kid-friendly skewers.
- Author: Michelle Noerianto
- Image credit: Jeremy Simons
- Publication: Australian Good Taste
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