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Beef satay

  • 0:15 Prep
  • 0:10 Cook
  • 8 Servings


  • 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


  • 1
    Blend 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.
  • 2
    Thread 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


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