Recipes
Satay Beef Kebabs
This dish will take you straight to the streets of Asia, so much flavour and punch in one meal! The creamy, spicy, zesty sauce with the juicy char grilled beef, you will be doing a food happy dance as soon as this gets into your mouths and bellies! We recommend serving this with coconut rice and some Asian greens. This makes about 10 kebab sticks.
Prep Time:
10 mins
Cook Time:
30 mins
Servings:
10 kebabs sticks
For the beef:
2 x 200g Meat Box Scotch Fillet Steaks
½-1 tspn chilli flakes (depending how spicy you like it)
1 clove minced garlic
½ tsp. minced Ginger
Juice of ½ a lime
1 Tbsp. soy sauce
1 tsp. fish sauce
2 Tbsp. coriander stems finely chopped
1 Tbsp. vegetable oil
1 tspn honey
Kebab sticks (pre soak in water to stop the sticks burning)
For the sauce:
1 clove minced garlic
½ tsp minced ginger
1 tsp chilli flakes
Juice of ½ a lime
100mls coconut milk
½ cup good quality peanut butter
¼ cup warm water
1 Tbsp soy sauce
1 Tbsp honey
1 tsp fish sauce
Pinch of salt
Prepare the marinade ingredients and mix together. Slice steaks into thin strips and mix through the marinade. Leave on the bench for 20 minutes to come to room temperature. Don’t forget to soak your kebab sticks in water so they don’t burn. Place sauce ingredients into a saucepan and heat on a low heat for about 5 minutes.
Add more water if consistency is too thick. Remove ¼ of a cup of the sauce and keep aside to baste the kebabs with while cooking. Thread slices of steak onto kebab sticks and heat a grill pan to medium-high heat and once hot, grill kebabs for a few minutes per side. Brush the kebabs with the reserved sauce while turning and cook until you get a nice charred look. If you have any of the basting sauce left discard this, you will still have plenty in your saucepan for the main dish. Serve with rice or coconut rice, Asian greens, satay sauce, fresh coriander, lime, sliced red chilli and crushed peanuts.
