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Beef skewers with satay sauce & cucumber salad

  • 0:20 Prep
  • 0:25 Cook
  • 4 Servings


  • 800g beef rump steaks
  • 2 limes
  • 1 tablespoon grated palm sugar (top tips)
  • 1 1/2 tablespoons fish sauce (see top tips)
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon ground turmeric
  • 3 teaspoons ground coriander
  • 2 cloves garlic
  • 1 Lebanese cucumber
  • 800g (about 1/2) pineapple
  • 1 baby cos lettuce or
  • 4 leaves iceberg lettuce
  • 1/4 cup coriander leaves
  • Roasted unsalted peanuts, to serve
  • Steamed jasmine rice, to serve

Satay Sauce

  • 70g (1/2 cup) roasted unsalted peanuts
  • 400ml can coconut milk
  • 1 1/2 tablespoons thai red curry paste
  • 3 teaspoons fish sauce (see top tips)
  • 3 teaspoons caster sugar
  • 3 teaspoons tamarind puree (see top tips)


  • 1
    To marinate beef: Using the claw technique (see Cutting Techniques, below), trim fat from beef and discard. Cut the beef across the grain into 5mm-thick strips. Place in a bowl. To make the marinade, squeeze the juice of 1 lime. Place in a jug with palm sugar, fish sauce, oil, spices and 1/4 teaspoon salt. Crush over the garlic, then stir until sugar dissolves. Pour marinade over beef and toss well to coat. Cover with plastic wrap and refrigerate for at least 1 hour.
  • 2
    To make satay: sauce Place peanuts in a food processor and process in short bursts until roughly chopped. Place coconut milk in a wok or saucepan, bring to the boil over medium heat, then cook, stirring continuously, for 5 minutes or until it looks oily and slightly separated. Add curry paste and cook, stirring frequently, for 6 minutes. Stir in fish sauce, sugar and tamarind, bring to a simmer, then cook for 3 minutes. Add peanuts. Cook, stirring, for 2 minutes or until thickened.
  • 3
    To prepare salad ingredients: Using the bridge technique (see Cutting Techniques, below), cut the cucumber in half lengthwise, then into 5mm-thick slices. Place in a large bowl. Using the bridge technique, cut the pineapple in half widthwise, then place both pieces, cut-side down, on a chopping board. Using the claw technique, carefully cut off the skin and discard, then cut the flesh into 4 pieces. Cut off the core and discard, then cut the flesh into 3cm pieces. Add the pineapple to the cucumber.
  • 4
    To make salad: Remove and discard outer leaves of lettuce. Tear leaves into pieces and add to cucumber and pineapple. Just before serving, squeeze the juice from the remaining lime over the salad. Scatter with the coriander leaves and peanuts, then toss to combine.
  • 5
    To thread skewers: Drain skewers and remove the beef from the fridge. Carefully thread 4 beef strips lengthwise onto each skewer, then transfer skewers to a plate and set aside.
  • 6
    To cook skewers: Preheat a barbecue or chargrill pan to high, then reduce heat to medium–high. Working in 2 batches, cook skewers, turning, for 4 minutes or until lightly charred and cooked through.
  • 7
    To serve: Divide the cucumber salad, beef skewers and steamed rice among plates, then spoon satay sauce over skewers. Serve with any remaining satay sauce.

Source: taste.com.au


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