Everybody loves satay! Our version with beef skewers and tropical salad is easy as. Just fire up the grill and away you go!
Ingredients
- 800g beef rump steaks
- 2 limes
- 1 tablespoon grated palm sugar (top tips)
- 1 1/2 tablespoons fish sauce (see top tips)
- 1 tablespoon vegetable oil
- 1/2 teaspoon ground turmeric
- 3 teaspoons ground coriander
- 2 cloves garlic
- 1 Lebanese cucumber
- 800g (about 1/2) pineapple
- 1 baby cos lettuce or
- 4 leaves iceberg lettuce
- 1/4 cup coriander leaves
- Roasted unsalted peanuts, to serve
- Steamed jasmine rice, to serve
Satay Sauce
- 70g (1/2 cup) roasted unsalted peanuts
- 400ml can coconut milk
- 1 1/2 tablespoons thai red curry paste
- 3 teaspoons fish sauce (see top tips)
- 3 teaspoons caster sugar
- 3 teaspoons tamarind puree (see top tips)
Method
- Step 1To marinate beef: Using the claw technique (see Cutting Techniques, below), trim fat from beef and discard. Cut the beef across the grain into 5mm-thick strips. Place in a bowl. To make the marinade, squeeze the juice of 1 lime. Place in a jug with palm sugar, fish sauce, oil, spices and 1/4 teaspoon salt. Crush over the garlic, then stir until sugar dissolves. Pour marinade over beef and toss well to coat. Cover with plastic wrap and refrigerate for at least 1 hour.
- Step 2To make satay: sauce Place peanuts in a food processor and process in short bursts until roughly chopped. Place coconut milk in a wok or saucepan, bring to the boil over medium heat, then cook, stirring continuously, for 5 minutes or until it looks oily and slightly separated. Add curry paste and cook, stirring frequently, for 6 minutes. Stir in fish sauce, sugar and tamarind, bring to a simmer, then cook for 3 minutes. Add peanuts. Cook, stirring, for 2 minutes or until thickened.
- Step 3To prepare salad ingredients: Using the bridge technique (see Cutting Techniques, below), cut the cucumber in half lengthwise, then into 5mm-thick slices. Place in a large bowl. Using the bridge technique, cut the pineapple in half widthwise, then place both pieces, cut-side down, on a chopping board. Using the claw technique, carefully cut off the skin and discard, then cut the flesh into 4 pieces. Cut off the core and discard, then cut the flesh into 3cm pieces. Add the pineapple to the cucumber.
- Step 4To make salad: Remove and discard outer leaves of lettuce. Tear leaves into pieces and add to cucumber and pineapple. Just before serving, squeeze the juice from the remaining lime over the salad. Scatter with the coriander leaves and peanuts, then toss to combine.
- Step 5To thread skewers: Drain skewers and remove the beef from the fridge. Carefully thread 4 beef strips lengthwise onto each skewer, then transfer skewers to a plate and set aside.
- Step 6To cook skewers: Preheat a barbecue or chargrill pan to high, then reduce heat to medium–high. Working in 2 batches, cook skewers, turning, for 4 minutes or until lightly charred and cooked through.
- Step 7To serve: Divide the cucumber salad, beef skewers and steamed rice among plates, then spoon satay sauce over skewers. Serve with any remaining satay sauce.
- Low carb
- Lower gi
Nutrition
3025 kj
Energy
44g
Fat Total
21g
Saturated Fat
50g
Protein
1514.14mg
Sodium
27g
Carbs (sugar)
30g
Carbs (total)
Notes
Allow an extra hour to marinate beef.
You’ll need 12 x 25cm bamboo skewers soaked in water for 30 minutes.
Palm sugar, used in South-East Asian cooking, is made from the sap of palm trees. It’s usually sold in hard cakes, so use a box grater to grate as much as you need.
Top tips:
Soaking the bamboo skewers in water prevents them burning.
Palm sugar, fish sauce and tamarind puree are available from supermarkets and Asian food shops. If you prefer a milder satay sauce, use less Thai red curry paste.
If the sauce is too thick, thin with 1–2 tbs water.
For a variation, substitute chicken thigh fillets, pork neck or peeled prawns for the beef.
If you suffer from a nut allergy, omit the peanuts from the salad and serve the tasty skewers alone.
- Author: Bronwen Warden
- Image credit: Jeremy Simons
- Publication: MasterChef