In­done­sian Beef Sa­tay with Peanuts Sauce

Sunday Observer - - OBSERVER HOME -

Pop­u­lar through­out In­done­sia and South­east Asia, sa­tay is strips of skew­ered, grilled meat eaten with a fra­grant dip­ping sauce. It is sim­i­lar to a ke­bab, and can be made us­ing beef or chicken and a large va­ri­ety of sauces. Now that sum­mer is in full swing, you can never have enough new and ex­cit­ing ways to braai! While sa­tay is usu­ally en­joyed as an ap­pe­tizer, this ver­sion makes a deliciously fill­ing and meaty main meal. The Asian spices make a truly amaz­ing com­bi­na­tion of flavours that you need to try out.

Beef sa­tay | Serves 4

Prep time: 2 h 15 min Cook time:10 min


1 tbs ginger

4 crushed gar­lic cloves

1 minced onion

¼ cup brown sugar

¼ cup fish sauce

2 tbs vegetable oil

2 tsp soy sauce

2 tbs ground co­rian­der

1 tbs ground cumin

½ tsp turmeric pow­der

1/8 tsp cayenne pep­per

1 2-inch piece of lemon­grass, white part only 900g beef top sir­loin, trimmed 4 12-inch long wooden or metal skew­ers


Braai or grill

Large bowl

Cookie sheet or casse­role dish Plas­tic wrap

Sharp knife


Step 1

Place gar­lic, ginger, onion, sugar, fish sauce, vegetable oil, soy sauce and spices in a bowl and whisk into a smooth mari­nade. Bruise the lemon­grass by plac­ing it un­der the flat side of a knife and press­ing down with your hand, then mince and add to the mari­nade.

Step 2

Cut the sir­loin into strips, about 1/8 of an inch thick and 2½ inches in length. Mix the beef into the mari­nade un­til all the beef is coated, cover the bowl with plas­tic wrap and mari­nade in the fridge for two to four hours.

Step 3

Pour some wa­ter into a cookie sheet or casse­role dish and soak your skew­ers, if us­ing wooden ones.

Step 4

Once the beef has mar­i­nated, heat up your braai, grill or oven for high heat and lightly oil the grate. Re­move the beef from the bowl and shake off ex­cess mari­nade. Thread one quar­ter of the meat onto each skewer and ar­range them on the grill to cook un­til the meat stops stick­ing, about one to two min­utes. Flip them over and cook the other side un­til you can see nicely browned grill marks. Turn over onto first side and cook for a few more min­utes, un­til the meat is slightly pink in the mid­dle, about two more min­utes. Rest on a plat­ter for a few min­utes be­fore serv­ing with peanut sauce on the side.

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