adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Beef skewers with satay sauce & cucumber salad
0 Likes
Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Delicious beef satay skewers with tropical salad - simple and perfect for grilling!
Ingredients:
  • 800g beef rump steaks
  • 2 limes
  • 20.00 ml grated palm sugar (top tips)
  • 36.60 gm fish sauce (see top tips)
  • 18.40 gm vegetable oil
  • 1/2 tsp ground turmeric
  • 3 tsp ground coriander
  • 2 cloves garlic
  • 1 Lebanese cucumber
  • 800g (about 1/2) pineapple
  • 1 baby cos lettuce or
  • 4 leaves iceberg lettuce
  • 62.50 ml coriander leaves
  • Roasted unsalted peanuts, to serve
  • Steamed jasmine rice, to serve
  • 70g (1/2 cup) roasted unsalted peanuts
  • 400ml can coconut milk
  • 42.00 gm thai red curry paste
  • 18.30 gm fish sauce (see top tips)
  • 15.00 gm caster sugar
  • 3 tsp tamarind puree (see top tips)
Instructions:
  • Prepare the beef: Trim and discard fat using the claw technique. Slice beef into 5mm-thick strips across the grain. In a bowl, combine lime juice, palm sugar, fish sauce, oil, spices, salt, and crushed garlic. Stir until sugar dissolves. Pour the marinade over the beef, toss to coat well. Cover with plastic wrap and refrigerate at least 1 hour.
  • To make satay sauce, pulse peanuts in a food processor until roughly chopped. In a wok or saucepan, bring coconut milk to a boil over medium heat until it looks oily. Add curry paste, cook for 6 minutes stirring frequently. Stir in fish sauce, sugar, and tamarind, simmer for 3 minutes. Add peanuts and cook for 2 minutes until thickened, stirring continuously.
  • Prepare the salad ingredients: Using the bridge technique, slice the cucumber into 5mm-thick pieces and place in a large bowl. Cut the pineapple in half widthwise, remove the skin, and cut the flesh into 3cm pieces. Add the pineapple to the cucumber in the bowl.
  • Prepare the salad by discarding the outer leaves of the lettuce. Tear the leaves into pieces and combine them with cucumber and pineapple. Right before serving, drizzle the lime juice over the salad. Sprinkle with coriander leaves and peanuts, then gently mix everything together.
  • Prepare the skewers by draining them. Take the beef out of the fridge. Thread 4 beef strips onto each skewer lengthwise with care. Place the skewers on a plate and set aside.
  • Preheat your barbecue or chargrill pan to high, then lower the heat to medium-high. Cook the skewers in two batches, turning occasionally, for about 4 minutes until they have a nice char and are fully cooked.
  • To present: Plate the cucumber salad, beef skewers, and steamed rice evenly, then drizzle satay sauce over the skewers. Accompany with any extra satay sauce for dipping.

Similar Recipes