Name: Spicy beef satay and peanut sauce
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 6
Ingredients: Peanut sauce; 1/3 cup ((80ml) rice bran oil; 1 cup (280g) whole shelled peanuts; 3 eschalots, peeled and chopped; 1 clove garlic, chopped; 1 teaspoon belacan; 1 pinch chilli powder; 1 tablespoon tamarind paste; 1 teaspoon brown sugar; 1 1/4 water; Spicy beef satay; 750 gram rump or blade steak, cubed; 1/3 cup (80ml) soy sauce; 1/3 cup (80ml) rice bran oil; 1 onion, finely chopped; 2 clove garlic, crushed; 1/4 cup (3 5g) sesame seeds, toasted; 2 teaspoon ground cumin; 1 teaspoon lemon juice

Spicy beef satay and peanut sauce

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Serves 6

Prep

15M

Cook

Total

23M

Ingredients

Peanut sauce

1/3 cup ((80ml) rice bran oil

1 cup (280g) whole shelled peanuts

3 eschalots, peeled and chopped

1 clove garlic, chopped

1 teaspoon belacan

1 pinch chilli powder

1 tablespoon tamarind paste

1 teaspoon brown sugar

1 1/4 water

Spicy beef satay

750 gram rump or blade steak, cubed

1/3 cup (80ml) soy sauce

1/3 cup (80ml) rice bran oil

1 onion, finely chopped

2 clove garlic, crushed

1/4 cup (3 5g) sesame seeds, toasted

2 teaspoon ground cumin

1 teaspoon lemon juice

Method

Peanut sauce

1.Heat half of oil in a frying pan on medium. Fry peanuts, until just brown. Cool, then grind peanuts to a coarse powder in a food processor. Set aside. Process eschalots, garlic, belacan and chilli to a smooth paste.

2.Heat remaining oil in a saucepan on low. Cook paste for3 minutes, until aromatic. Stir in nuts, tamarind, sugar and water. Bring to boil. Reduce heat and simmer 3 minutes, until thick.

Spicy beef satay

3.Place beef in a shallow dish. Combine remaining ingredients in a jug. Pour over meat, cover. Refrigerate for 3 hours or overnight.

4.Preheat a barbecue on high. Thread meat onto skewers and reserve marinade. Cook 5-6 minutes, basting with marinade and turning frequently. Serve with peanut sauce.

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Ingredients

Method

Peanut sauce

Spicy beef satay

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