Beef Satay

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Beef Satay

Beef Satay

November 16, 2016

  • Prep: 15 mins
  • Cook: 15 mins


1Trim fat from beef and cut into 2 cm cubes.

2Mix all other ingredients (apart from the sauce) in a bowl.

3Thread the beef onto bamboo skewers (which have been soaked in water for 30 min beforehand if possible), using 4 to 5 bits per skewer.

4Lay the meat skewers in a flat dish and pour the marinade over. Leave up to 1 hour.

5Cook under grill or on barbecue until meat is done to your taste, basting with marinade throughout the cooking process.

6Serve on rice with peanut sauce, and salad accompanied by tahini yogurt dressing.

7Tahini Yogurt dressing:

84 large Tbsp plain unsweetened yogurt (Greek style is very nice)

91 Tbsp tahini

101 clove garlic, crushed

111 Tbsp gluten-free soy sauce

12juice of 1/2 to 1 lemon, to taste


Serves 4

1 1/2 cups long grain rice, cooked your favourite way

salad, served with tahini yogurt dressing (see recipe below)

700g lean rump steak or similar

1/2 cup sherry

1 Tbsp brown sugar

1 Tbsp sesame oil

2 tsp grated fresh root ginger

1 garlic clove, crushed

1/4 tsp five spice powder

1/4 tsp chili powder

Peanut sauce:

1 onion finely chopped

2 tsp cooking oil

1 garlic clove crushed

1/2 cup crunchy peanut butter

2 tsp gluten free soy sauce

1 tsp sugar

1/2 cup coconut cream

Cook the onion and garlic in the oil in a saucepan, add all other ingredients and heat through. If needed, add extra coconut cream to thin the sauce.

2016-11-16T00:00:00+00:00 0 Comments

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