Beef Satay

Cook Time 1 hour plus marinating time

Servings 4

Ingredients

800g rump steak, cut into strips

1 cucumber, chopped into chunks

1 small red onion, cut into chunks

Lime, to garnish

Marinade

½ tsp coriander seeds, crushed

½ tsp ground cumin

¼ tsp turmeric

1 tsp freshly grated lemongrass

1 tbsp vegetable oil

1 tsp sugar

1 tbsp soy sauce

Satay Sauce

2 purple shallots, finely chopped

1 clove garlic, minced

150g unsalted raw peanuts, crushed

1 tsp shrimp paste

1 tsp tamarind puree

Pinch of chilli powder

2 tsp sugar

1 tsp light soy sauce

270ml coconut milk

Method

To make the marinade combine all the ingredients into a bowl. Add the beef and marinate for a few hours or even better overnight. Thread on to skewers.

For the satay sauce, heat a tablespoon of vegetable oil in a saucepan and fry the shallots and garlic until soft. Add the peanuts and cook, stirring regularly for 3 - 4 minutes. Add the shrimp paste followed by the tamarind, chilli, sugar, light soy and coconut milk. Bring to a gentle boil and then simmer on a lower heat for 10 minutes. If too thick, add a splash of water.

Preheat a BBQ or grill pan. Grill the skewers for 1-2 minutes on each side.

Serve skewers with peanut sauce on the side along with cucumber, onion pieces and lime.