Beef Satay with Peanut Sauce
Thin strips of beef marinated in soy and lime, threaded on skewers and grilled hard, served with a creamy peanut-coconut sauce and jasmine rice. Indonesian street food, 30 minutes door to dinner.
30 minMedium~574 kcal / servingIndonesian
Contains soyContains nuts
Nutrition
574 kcal
Calories
48 g
Protein
44 g
Carbs
23 g
Fat
Estimated, per serving
Good to know
Contains soyContains nuts
Ingredients · per serving
- 1 medium Lime
- 1 tbsp Roasted peanuts (unsalted)
- 1 tsp Sunflower oil
- 3 tbsp Peanut butter
- 200 g Beef sirloin
- 80 ml Coconut milk
- 1 tsp Fresh ginger
- 2 tbsp Soy sauce
- to taste Fresh coriander
- to taste Salt
- 1 tsp Light brown sugar
- 75 g Jasmine rice
- ½ small Red chili
Instructions
- Rinse the jasmine rice in cold water until it runs clear. Combine with 150ml water and a pinch of salt in a small pot. Bring to a boil, cover, lower to lowest heat, cook 12 minutes. Off the heat, rest covered for 5 minutes more.
- Slice the beef sirloin against the grain into thin strips, about 5mm thick. Toss with soy sauce, lime juice, grated ginger and brown sugar. Marinate 5 minutes while you make the sauce.
- For the peanut sauce: warm the peanut butter, coconut milk, soy sauce, lime juice, brown sugar and chili in a small pan over low heat. Whisk until smooth. Loosen with a splash of water if too thick. Set aside.
- Thread the beef strips onto skewers, zigzag style so they hold and cook evenly.
- Heat a griddle pan or wide frying pan over high heat until smoking. Brush with oil. Lay the skewers down, do not move them for 90 seconds. Flip, cook 60 seconds more. The beef should have dark grill marks.
- Lift the skewers onto a plate. Squeeze with a fresh wedge of lime.
- Plate the rice in mounds. Lay 2 skewers each on top. Spoon the peanut sauce generously alongside. Scatter chopped coriander and crushed peanuts. Serve with extra lime wedges.
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