Gary Rhodes' Beef satay and peanut sauce

Gary Rhodes
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Gary Rhodes' Beef satay and peanut sauce

This great Malaysian dish can be prepared in advance and only takes a couple of minutes to cook once you are ready to eat.

 

Note: Kicap manis is a sweet soy sauce from Indonesia. 

At a glance
  • Cuisine Malaysian
  • Recipe Type Starter
  • Difficulty Medium
  • Preparation time 120 mins
  • Cooking time 5 mins
  • Serves 4 people
Ingredients
  • 500 g (17.6oz) Beef (fillet or sirloin ‘tails’) cut into 1 ½ - 2 cm dice
  • 4 tbsp Soy sauce
  • 2 tbsp Kicap manis
  • 1 tsp Finely grated ginger
  • 0.5 tsp Sea salt
  • 1 tsp Sugar
  • 1 tsp Chopped fresh coriander
  • 0.5 tsp Tumeric, optional
  • 0.5 tsp Crushed coriander seeds, optional
  • 0.5 tsp Crushed cumin seeds, optional
  • 12 Bamboo skewers
  • 2 tbsp Vegetable oil
Salad
  • 1 Small cucumber, peeled and quartered, lengthways and de-seeded
  • 150 ml (5.3fl oz) Sour cream
  • 1 Lime, juice
  • 0.5 tsp Caster sugar
  • 2 tsp Chopped mint
  • 1 pinch Salt
  • 1 pinch Freshly ground black pepper
Satay sauce
  • 225 g (7.9oz) Crunchy peanut butter
  • 2 Cloves of garlic, crushed
  • 0.5 tsp Dried chilli flakes, optional
  • 15 Coriander leaves, chopped
  • 50 ml (1.8fl oz) Soy sauce
  • 150 ml (5.3fl oz) Coconut milk
  • 1 Water, to loosen

Step-by-step

  1. For the beef sticks: Mix all of the ingredients, except the beef, together in a bowl.
  2. Add the diced beef and leave to marinate for 1-2 hours.
  3. Meanwhile, soak the bamboo skewers in water for 1 hour before drying and rubbing each with a little of the oil.
  4. Thread 3-4 pieces of beef on each skewer.
  5. The beef will now take just a few minutes to cook, searing it quickly in a hot pan with the remaining oil.
  6. For the sauce: The satay sauce can be made while marinating the beef.
  7. Simply blend together the peanut butter, garlic, chilli flakes, if using, and coriander leaves in a blender or food processor.
  8. Mix together the remaining ingredients, pouring the mix slowly into the peanut butter until completely blended in. If too thick, simply loosen with a little water. The sauce can be served cold or warmed.
  9. For the salad: Cut each of the cucumber quarters into 6cm pieces, dividing each into thin sticks.
  10. Whisk all of the remaining ingredients together, adding enough to bind the cucumber sticks just before serving. Any remaining sauce can be offered apart.

Malaysia Kitchen is a worldwide celebration of Malaysian cuisine. For more information visit ww.malaysiakitchen.co.uk