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Beef skewers with spicy satay sauce
A recipe from Thailand. Tender marinated meat skewers, served with a rich peanut sauce with spicy notes. To devour without delay.
Prep
10 min
Cook
25 min
Serves
6
Ingredients
For:
6
servings
- 500 g steak (rump, sirloin, striploin)
- 20 bamboo skewers
- vegetable oil
Marinade
- 1 garlic (finely chopped)
- 1 tbsp cumin powder
- 1 tbsp coriander powder
- 1 tsp turmeric
- 1 tbsp dark soy sauce
- 1 tbsp vegetable oil
- 0,5 tsp baking soda (will tenderize the meat)
- salt
Spicy satay sauce
- 1 tbsp vegetable oil
- 1 tbsp red curry paste
- 200 ml coconut milk≈ 200 g
- 2 tbsp peanut butter
- 1 tsp fish sauce
- 2 tsp sugar
- 3 tbsp peanuts
Garnish
- 0,5 red onion
- 0,3 cucumber
- a few coriander leaves
Method
- 1Cut the meat into 2 cm cubes. Mix well with all the marinade ingredients. Cover with film and let rest overnight.
- 2Soak the bamboo skewers in water for at least 30 minutes
- 3Crush the peanuts leaving small pieces.
- 4For the satay sauce: heat vegetable oil in a pan over medium heat. Add the red curry paste and cook 1 minute until it starts to smell good. Add the coconut milk, peanut butter, fish sauce and sugar. Stir while adding the crushed peanuts. Cook for one more minute. Turn off, taste and adjust seasoning by adding fish sauce if you want more salt and/or sugar for more sweetness. Keep warm or reheat before serving.
- 5Cut the garnish ingredients into small pieces
- 6Thread the meat onto the bamboo skewers (4 pieces per skewer)
- 7Heat your pan over medium-high heat, pour in a little oil and cook the skewers 2 minutes per side (4 sides), 8 minutes in total. The skewers should be eaten well done so the baking soda can do its job and properly tenderize the meat.
- 8Let rest 3 minutes, pour over the garnish and serve.
Notes
Even better on the barbecue :) Making a satay sauce is a good way to use up red curry paste sitting in the fridge.
