How to make Beef Satay
Have you ever eaten meat and find it delicious at first, only to realize after the first few chews that it is quite as bland as tissue paper on the inside? Here is how to get your seasoning to speak up when it gets to the mouth.
Serves: 4
Prep time: 10 minutes
Cook time: 5 minutes
Ingredients:
900g beef tenderloin, cut into 2.5cm (1in chunks)
3 tbsp crunchy peanut butter
1 onion, quartered
5 cm piece of fresh root ginger
3 garlic cloves, roughly chopped
2 fresh hot red chilies, deseeded
2 tbsp tomato ketchup
2 tbsp light soy sauce
1 tbsp groundnut oil / peanut oil
2 lime juice
3 tbsp brown sugar
Preparation:
1. If using wooden or bamboo skewers, soak in cold water for at least 30 minutes before using. Put all the ingredients for the marinade in a blender or a food processor, and blend until smooth. Put the beef chunks in a plastic freezer bag. Tip in the marinade, squish together, and seal. Leave to marinate in the refrigerator for at least 1 hour.
2. Thread the beef onto metal or wooden skewers, allowing about 5 pieces on each skewer and reserving the marinade. Set aside while you make the peanut sauce.
3. Tip the marinade into a small pan, and bring to the boil. Add the peanut butter, and continue cooking over a medium-high heat, stirring constantly, until the mixture thickens into a sauce. Keep warm.
4. Heat the barbecue or charcoal grill until hot. Grill the beef skewers over a high heat for 5 minutes, turning frequently. Leave to rest for a few minutes, and then serve with the warm peanut sauce for dipping.
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