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Ingredients
Beef Satay Skewers with Peanut Butter
- For the skewers
- 1 pc fresh ginger (about 2 cm)
- 1 garlic clove
- 1 Tbsp Fish sauce
- 1 Tbsp soy sauce
- 2 Tbsps brown sugar
- 250 milliliters Coconut milk (canned)
- 1 pinch Chili powder
- ½ tsp ground Cumin
- ½ tsp ground cilantro
- 1 pinch Turmeric
- 800 grams Beef (such as loin or hip)
- 2 Tbsps soy sauce
- For the peanut butter
- 125 grams roasted salted Peanuts
- 1 small onion
- 2 Tbsps soybean oil
- 2 Tbsps red Curry paste
- 2 Tbsps brown sugar
- salt
- Red pepper flakes
- 1 Tbsp Lime juice
Peel the ginger and garlic, finely chop. Stir in the fish sauce, soy sauce, sugar, 2 tablespoons coconut milk, and spices. Rinse the meat, pat dry and then cut across the grain into thin slices about 3 mm. Mix with the marinade, cover and let stand for about 2 hours in refrigerator.
For the peanut butter, toast the nuts in a pan (or wok) without fat until golden brown. Then allow to cool and chop or grind finely. Peel the onion and chop or grind finely. Heat the oil in the wok and cook the onion with the curry paste for about 2 minutes. Now pour in the remaining coconut milk. Stir in the nuts and sugar and let simmer for 5-10 minutes. Add lime juice and season with salt and chile flakes.
Drained the meat, thread in twists on 8-12 bamboo skewers and cook on the grill while turning about 3 minutes. If preferred can cook in a frying pan in 1-2 tablespoons soy oil for 1-2 minutes. Serve the satay with peanut butter. Serve with a fresh cucumber salad.
(Percentage of daily recommendation)
| Calorie | 818 cal. | (39 %) | ||
| Protein | 54.39 g | (56 %) | ||
| Fat | 54.55 g | (47 %) | ||
| Carbohydrates | 31.56 g | (21 %) | ||
| Sugar added | 12.57 g | (50 %) | ||
| Roughage | 3.64 g | (12 %) |