serves
4–6
prep
30 minutes
cook
20 minutes
difficulty
Easy
serves
4–6
people
preparation
30
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
- 1 kg beef chuck steak, cut into bite-size cubes
- 2 lemongrass stalks, white part only, thinly sliced
- 2 tbsp crushed garlic
- 2 tbsp finely chopped onion
- 80 ml (⅓ cup) dark soy sauce
- 2 tbsp curry powder (see note)
- 75 g (⅓ cup) white sugar
- 2 tsp salt
- 2 tsp ground cumin
- 2 tsp ground coriander
- bamboo skewers
Peanut sauce
- 2 tsp peanut or vegetable oil, for pan–frying
- ½ onion, finely chopped
- 500 g smooth peanut butter
- 250–500 ml (1–2 cups) hot water
- 1 tsp salt
- 2–3 tbsp white sugar
- 60 ml (¼ cup) tomato sauce
- 1 tbsp dark soy sauce
- 125 ml (½ cup) coconut cream
Marinating time overnight
Instructions
To marinate the beef, place all ingredients in a bowl, combine well, then cover and refrigerate overnight.
Soak bamboo skewers in cold water for 30 minutes.
Thread the marinated beef onto the soaked skewers. Heat a barbecue flat plate on medium. Lightly oil hotplate and cook satay skewers on all sides for 3–4 minutes for medium, or until cooked to your liking. Cover with foil and rest for 5 minutes.
Meanwhile, to make the peanut sauce, heat the oil in a saucepan over medium heat. Add the onion and cook for 5–6 minutes, or until translucent. Stir in the peanut butter, water, salt and sugar, then add the tomato sauce, soy sauce and coconut cream. Stir until heated through and well combined. Serve peanut sauce drizzled over the beef skewers.
Note
• Broome locals recommend using Clive of India curry powder.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
