Friday - - RECIPE CARDS -

Prep time 35 mins Cook­ing time 10 mins Serves 4


1 tbsp chopped gin­ger 2 gar­lic cloves, chopped 1 lemon, juiced 2 tbsp In­done­sian sweet soy sauce 1 tbsp oil 700g beef rump steak, sliced into strips


1 tbsp veg­etable oil 2 shal­lots, finely chopped 1 tbsp finely chopped fresh gin­ger 3/4 cup crunchy peanut but­ter 2 tbsp chilli paste 1/2 cup co­conut milk 1 tsp fish sauce 1/2 lemon, juiced 1 tbsp tomato sauce lime wedges, to serve METHOD

1 Place the gin­ger, gar­lic, lemon juice, soy sauce and oil in a bowl. Sea­son, stir and add the meat. Al­low to stand for 30 mins then skewer.

2 To make the sa­tay sauce, heat the oil in a small pan, add the shal­lots and gin­ger and sauté un­til translu­cent. Stir in the peanut but­ter, chilli paste and co­conut milk. Sim­mer for 4 min­utes, adding a lit­tle hot wa­ter if re­quired, to thin the sauce. Stir. Add the re­main­ing in­gre­di­ents, stir and sea­son.

3 Cook the ke­babs on a hot grid­dle un­til slightly charred.

4 Serve with sa­tay sauce and lime wedges.

Newspapers in English

Newspapers from UAE

© PressReader. All rights reserved.