Spicy satay beef skewers

Hot and spicy beef skewers for those balmy summer evenings.
recipe, beef, spicy
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Recipe from: 5 October 2015
Preparation time: 15 min + Standing time
Cooking time: 20 min


  • 1
    ginger, chopped
  • 2
    garlic cloves, chopped
  • juice of 1 lemon
  • 2
    Ketjap Manis – Indonesian sweet soy sauce
  • 1
    vegetable oil
  • sea salt and black pepper
  • 700
    beef rump steak, sliced into strips
  • 1
    vegetable oil
  • 2
    shallots, finely chopped
  • 1
    fresh ginger, finely chopped
  • 3/4
    crunchy peanut butter
  • 2
    sambal oelek
  • 1/2
    coconut milk
  • 1
    fish sauce
  • juice of ½ a lemon
  • 1
    tomato sauce
  • sea salt and black pepper
  • fresh lime wedges
  • banana leaves
  • red chilli, chopped
Servings: Change Serving



Place the ginger, garlic, lemon juice, ketjap manis and oil in a bowl. Season, stir to combine and add meat. Allow to stand for 30 minutes and thread onto kebab stick.

For the satay sauce: Heat the oil in a small pan, add the shallots and ginger and sauté until translucent, stir in the peanut butter, sambal oelek and coconut milk, and simmer for 4 minutes (add a little hot water, if necessary, to thin the sauce). Add fish sauce, lemon juice and tomato sauce. Stir to combine and season to taste.

Heat a griddle pan and cook the beef kebabs until cooked through.

Place on a platter lined with banana leaves, garnish with red chillies and serve with satay sauce and limes.

Text and image:Fairlady

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Read more on: recipe  |  beef  |  spicy


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2016-09-21 14:37

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Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.

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