Satay beef skewers
Succulent marinated beef skewers served with a luscious peanut butter, coconut curry sauce with fresh ginger and lime. Cook on the backyard BBQ for a sunny summertime feast that is not to be missed.
Ingredients
Method
Ingredients
- 1kg beef rump, cut into 3cm pieces
- 1 can (400ml) coconut milk
- 2 Tbsp red curry paste
- 1 Tbsp grated fresh ginger
- 3 cloves garlic, minced
- 2 tsp brown sugar
- 2 Tbsp soy sauce
- 1 lime
- ½ cup smooth peanut butter
Method
- In a large bowl combine beef rump, half a cup of coconut milk, one tablespoon of curry paste, half the ginger, one garlic clove and brown sugar. Season with salt and pepper and mix until well combined. Cover and place in the fridge to marinate for a minimum of 2 hours or overnight.
- To make the satay sauce, bring a drizzle of oil to medium heat in a small saucepan. Add the remaining curry paste, garlic and ginger and cook for a few minutes or until fragrant.
- Stir in the remaining coconut milk, peanut butter, soy sauce, lime juice and zest and cook until it begins to bubble. Season to taste with salt and pepper. Remove from the heat and keep warm.
- Thread the beef onto soaked skewers and cook on an oiled and preheated BBQ or grill pan over medium-high heat for a few minutes on each side or until golden brown.
- Serve the skewers with the satay sauce and enjoy.