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Beef Satay
Submitted by: HaileyN

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2 pound rump or boneless sirloin steak

1 quantity Satay Sauce (see recipe)

1/2 cup water

Grated rind and juice of 1/2 lemon

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

1 tablespoon soy sauce

Sliced cucumber

Raw onion rings


Trim steak and cut into 3/4 inch cubes. In a large bowl, mix 1/2 cup of the Satay Sauce with the water, lemon rind and juice, coriander, cumin and soy sauce. Add beef cubes and stir well to coat. Cover and leave at room temperature 1 hour, or refrigerate for several hours until required. Soak 18 bamboo satay sticks in hot water for 1-2 hours.

When required for cooking, thread 5-6 beef cubes close together towards one end of satay sticks, leaving a section of stick free of meat. Place over direct heat and barbecue for 8-10 minutes, searing first on high heat. Complete cooking over medium heat, basting occasionally with marinade. Serve immediately on a bed of sliced cucumber and onion rings with remainder of Satay Sauce and a bowl of boiled rice served separately if desired.

Satay Sauce

3 inch piece lemongrass cut from base or 1 teaspoon grated lemon rind

1 tablespoon oil

1 medium-sized brown onion, grated

2 cloves garlic, crushed

2 teaspoon grated fresh ginger root

1/4 teaspoon chili powder or to taste

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1 cup canned coconut milk

1 cup crunchy peanut butter

2 tablespoons soy sauce

1 tablespoons lemon juice

3 teaspoons brown sugar


If using lemon grass, slice thinly, then pound to a paste with a pestle. Heat oil in a saucepan, add onion, garlic, ginger and lemon grass or grated lemon rind and fry gently for 4-5 minutes. Add spices and cook gently for 1-2 minutes. Stir in coconut milk, bring slowly to the boil, then add remaining ingredients. Stir until smooth, simmer gently for 1 minute and remove from heat. If not required immediately, sauce will store in a sealed jar in the refrigerator for up to 2 weeks. Use as a sauce for beef, chicken or pork satays, or as directed in recipes; thin down with coconut milk or water to use as a marinade and baste.

Serving Size = 1 tablespoon

Have a question about this recipe?   » Email HaileyN


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