Beef Satay
November 16, 2016
- Prep: 15 mins
- Cook: 15 mins
Directions
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
Ingredients
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
2 tsp grated fresh root ginger
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.
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