Indonesian Beef Satay with Peanuts Sauce
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
Cookie sheet or casserole dish Plastic wrap
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.
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.
Pour some water into a cookie sheet or casserole dish and soak your skewers, if using wooden ones.
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.