Steak Family friendly Main Asian

Beef satay with peanut sauce

Name: Beef satay with peanut sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: /asian, /asian recipes
Ingredients: 4.00 tbs tamarind pulp concentrate; 2 garlic cloves, finely chopped; 1 onion, finely chopped; 1 lemongrass stem (pale inner core only), bruised; 2 tsp brown sugar; Juice of 1 large lemon; 2 tbs soy sauce; 800g rump steak, cut into 2.5cm cubes; Steamed rice and greens, to serve; 1 2/3 cups (250g) unsalted peanuts; 1/3 cup (80ml) peanut oil; 3 garlic cloves, finely chopped; 1 long red chilli, seeds removed, finely chopped; 1/3 firmly packed cup (75g) brown sugar; 270ml can coconut milk

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by Maggie Beer

Cook, national treasure and delicious. Produce Awards judge

Oct 03, 2015

Maggie Beer's beef satay is everything you want in a weeknight dinner: simple but totally more-ish.

2 tbs tamarind pulp concentrate
2 garlic cloves, finely chopped
1 onion, finely chopped
1 lemongrass stem (pale inner core only), bruised
2 tsp brown sugar
Juice of 1 large lemon
2 tbs soy sauce
800g rump steak, cut into 2.5cm cubes
Steamed rice and greens, to serve

Peanut sauce

1 2/3 cups (250g) unsalted peanuts
1/3 cup (80ml) peanut oil
3 garlic cloves, finely chopped
1 long red chilli, seeds removed, finely chopped
1/3 firmly packed cup (75g) brown sugar
2 tbs tamarind pulp concentrate
270ml can coconut milk

Method

1.

Mix tamarind, garlic, onion, lemongrass, sugar, lemon juice and soy in a large dish to combine. Add the beef, stir well to coat, then cover and marinate in the fridge for 1 hour. Meanwhile, soak 12 bamboo skewers in water for 30 minutes.
2.

Meanwhile, for the peanut sauce, finely chop the nuts in a food processor and set aside. Heat the oil in a wok or frypan over low heat. Add the garlic and cook, stirring, for 1 minute or until pale gold in colour. Add chilli, sugar and nuts and stir well to combine. Stir in the tamarind, coconut milk and sea salt to taste, then bring to a simmer over medium heat. Cook for 3-5 minutes, stirring, until oil separates and floats to the top. Remove from the heat, stir well to combine, then cool. Store covered in the fridge for up to 5 days.
3.

Strain beef, then thread onto skewers. Preheat a lightly oiled chargrill pan or frypan over medium-high heat. Grill for 1-2 minutes, turning, until lightly charred and medium-rare, or to your liking. Serve with the peanut sauce, rice and greens.