Thai Beef Satay
Ingredients
1.5 lb steak ( rib eye, sirloin, strip loin), cut into roughly 1 inch cubes
20 bamboo skewers, soaked in water for at least 30 minutes
vegetable oil for cooking
sliced red onion, diced cucumber and coriander leaves (cilantro) to serve
Marinade:
1 garlic clove, finely grated
1 tbsp ground cumin
1 tbsp ground coriander
1 tsp turmeric
1 tbsp dark sweet soy sauce
1 tbsp vegetable oil
1 tsp sea salt
Satay sauce:
1 tbsp vegetable oil
1½ tbsp Thai red curry paste
1 cup coconut milk
2 tbsp crunchy peanut butter
1 tsp fish sauce
2 tsp sugar
3 tbsp crushed roasted peanuts
Directions
In a large bowl, combine the steak with the marinade ingredients. Mix well and allow to marinate for at least 10 minutes or up to overnight. Then thread 3-4 pieces onto each bamboo skewer.
For the satay sauce, heat the vegetable oil in a saucepan over medium heat. Add the curry paste and cook for a minute until fragrant. Add the coconut milk, peanut butter, fish sauce and sugar. Stir through the crushed roasted peanuts. Cook for a further minute. Then remove from heat. Taste and adjust the seasoning with more fish sauce and/or sugar. And keep warm or reheat when ready to serve.
Heat a barbecue grill plate or non-stick frying pan over medium-high heat. Drizzle with a little extra oil. Cook skewers for 2-3 minutes each side or until cooked through. Serve warm with the warm satay sauce and sprinkled with diced red onion, cucumber and coriander.
