Beef Satay with Peanut Sauce
Ingredients
- For the beef
- 500 grams (approximately 10 1/2 ounces) Beef (Fillet or loin)
- Wooden skewer
- 1 pc walnut-size Galangal
- 1 sprig fresh Lemongrass
- 1 tsp Coriander
- 1 tsp ground cumin
- ½ tsp salt
- freshly ground peppers
- 2 Tbsps sugar
- 1 Tbsp Curry powder
- 2 Tbsps Peanut oil
- For the peanut sauce
- 150 grams (approximately 5 1/3 ounces)unsalted, shelled Peanuts
- 2 Tbsps Peanut butter
- 1 tsp Curry
- 1 red chili pepper (chopped)
- 1 shallot (chopped)
- 2 Tbsps Peanut oil
- 1 lemon (Juice and zest abrasion)
- salt
- cayenne pepper
- 1 can 200 ml (approximately 7 ounces) Coconut milk (200 ml)
- 100 milliliters (approximately 3 1/2 ounces) Chicken broth
Preparation steps
Step 1
For the beef: Cut the beef into 3 cm (approximately 1 1/4-inch) cubes.
Soak wooden skewers in water so they won't burn on the grill.
Peel and finely chop the galangal. Rinse lemon grass and cut into thin slices. Crush coriander seeds and cumin seeds in a mortar. Transfer to a shallow pan large enough to hold the meat in a single layer and stir in the salt, pepper, 2 tablespoons sugar, curry powder and 3 tablespoons of the thick layer from the top of the coconut milk. Mix well, add the meat and toss to coat. Cover and refrigerate 1 hour.
Step 2
For the peanut sauce: Toast peanuts in a dry skillet over low heat. Remove and let cool.
Cut the shallots and chile into small dice and sauté in hot oil until tender. Add peanuts, peanut butter, curry, lemon juice and zest, the remaining coconut milk and chicken broth to the pan and mix well.
Step 3
Bring to a simmer and cook over low heat until the sauce is lightly thickened, about 10 minutes. Season with salt and cayenne pepper.
Step 4
Thread the meat onto soaked wooden skewers.
Step 5
In a large skillet or grill pan cook the skewers in oil, turning as they color until golden brown, about 8 minutes. Or, grill. Serve with the peanut sauce.
