Ingredients
-
3 French shallots, peeled, thinly sliced
-
2 garlic cloves, thinly sliced
-
1cm-piece fresh ginger, peeled, thinly sliced
-
1/2 teaspoon ground turmeric
-
2 teaspoons sambal oelek
-
2 (about 800g) beef rump steaks, cut into 5mm-thick strips
-
Ground white pepper
-
80ml (1/3 cup) kecap manis
-
250ml can Satay Sauce, warmed, to serve
Method
-
1Blend the shallot, garlic, ginger, turmeric and sambal oelek in a blender until a smooth paste forms. Transfer to a bowl. Add beef and toss to coat. Season with salt and white pepper. Stir in the kecap manis. Cover and place in the fridge for 30 minutes to marinate.
-
2Thread beef onto 24 soaked bamboo skewers. Preheat a chargrill on medium-high. Cook half the skewers for 2 minutes each side for medium or until cooked to your liking. Transfer to a serving platter. Cover with foil to keep warm. Repeat with the remaining skewers. Serve with the satay sauce.
Source: taste.com.au
Discussion about this post