Beef Satay
- BBQ Type: Grill
- Fuel: Charcoal
- Cooking Time: 4 min to 6 min
- 2 to 4 portions
Ingredients
- 1 ½ lb - Skirt steak, cut into long strips against the grain of the meat
- 1 Garlic clove, minced
- ½ tbsp - Ginger, grated
- ½ Red chili, finely chopped
- Zest of a lime
- 1 tbsp - Light soy sauce
- 1 tbsp - Soft brown sugar
- 1 tbsp - Fish sauce
Peanut Sauce
- 1 tbsp - olive oil
- 1 Garlic clove, minced
- 1 Small onion, finely chopped
- ½ red chili, finely chopped
- 1 tbsp - Soft brown sugar
- 2 tsp - Light soy sauce
- 2 tbsp - Smooth peanut butter
- 7 oz - Coconut milk
- Juice of half a lime
Preparation
Quick, easy and most of all incredibly tasty, this beef satay dish is a great BBQ recipe to have up your sleeve.
Satay is a Southeast-Asian dish consisting of small pieces of meat grilled on a skewer and typically served with a spiced sauce often containing peanuts.
Cooked over scorching hot charcoal, the meat takes a matter of minutes to cook after just a little preparation. The flavours I’ve used here are pretty typical. If it ain’t broke…
Set up your BBQ for direct cooking, you want your charcoal screaming hot.
- Combine all the marinade ingredients in a bowl, add the strips of skirt and mix well to ensure all the meat is covered. Leave to sit for at least an hour;
- Make the peanut sauce by heating the olive oil in a small saucepan, add the onion and garlic and fry gently until softened. Add the chilli and fry for a minute. Add the sugar, soy, peanut butter, coconut milk and lime juice and stir to combine. Cook over a low heat for a few minutes and add a drop of water to loosen if required. Season to taste;
- Thread the marinaded beef onto skewers and grill over a high heat for about 90 seconds, turn and repeat.
Serve the beef on a bowl of rice with the peanut sauce, a few sliced salad onions, fresh coriander and a squeeze more lime juice.