 Beef
Satay
Serves 8
INGREDIENTS
- 400g beef, thinly sliced
- 2 Tbsp curry powder
- 1/2 tsp chillies, ground
- 1 garlic clove, minced
- 1 large onion, diced
- 1 Tbsp lemon juice
- 1 Tbsp honey
- Prenzel
Chilli Infused Rice Bran Oil for basting
Peanut dipping sauce:
- 1 cup peanut butter
- 1 cup coconut cream
- 1 Tbsp lemon juice
- 4 Tbsp soy sauce
- 1 Tbsp Worchester sauce
- 2 Tbsp Tabasco
- 1/4 tsp salt
METHOD
Slice meat into thin strips, no more than ¼
inch thick and about 1 inch wide. Make strips
paper thin if possible.
Mix curry powder, chillies, garlic, onions, salt,
lemon juice and honey into large bowl. Add the
meat strips and toss well to cover with marinade.
Thread meat strips onto bamboo skewers that have
been soaked in hot water. 3-4 pieces per skewer,
ensuring that plenty of onion and garlic bits
cling to the meat.
Arrange skewers in a dish, cover with any remaining
marinade and refrigerate while making the sauce.
Blend all sauce ingredients together thoroughly
to make a smooth sauce. Keeps well refrigerated,
but warm before serving.
Brush meat with chilli oil and brown or grill
meat skewers. Serve with warmed peanut dipping
sauce, rice and vegetables.
|
