Beef Satay Skewers with Sweet Potato Mash and Asian Salad

Beef Satay Skewers with Sweet Potato Mash and Asian Salad
This quick and easy springtime dinner option will have all the family raving. Serve with sweet potato mash and crisp, fresh salad for a delicious midweek meal. 


Serves 4

750g beef minute steaks, halved lengthways
1 lemongrass stalk, finely chopped
¼ cup dark soy sauce
1 tbsp dried curry powder
1 tbsp caster sugar
1 tbsp peanut oil
1kg sweet potato, peeled and chopped
1 Lebanese cucumber, sliced
¼ red cabbage, cut into wedges
20g snow peas, sliced
2 tsp sesame oil
2 tsp black sesames (optional)

Peanut Sauce

1 tbsp peanut oil
1 small brown onion, finely chopped
½ cup smooth peanut butter
1 tbsp dark soy sauce
½ cup coconut cream
1/3 cup roughly chopped peanuts
1 tsp caster sugar

Combine beef, lemongrass, soy, curry powder and sugar in a bowl refrigerate for 30 minutes to marinate.

Meanwhile, to make the peanut sauce, heat oil in a non-stick frying pan over medium heat. Add onion and cook for 6 minutes, or until softened. Add peanut butter, 1 cup of water, soy, cream, peanuts and sugar and stir to combine. Bring to the bowl and remove from the heat. Set aside.

Place sweet potato in a saucepan and cover with cold water. Place on high heat and bring to the boil. Cook for 20 minutes or until softened. Drain well, then return to the pan over low heat and mash well. Season with salt and freshly ground black pepper and set aside to keep warm. Thread marinated beef on to metal skewers. Heat a chargrill pan over medium heat, cook skewers for 2 minutes each side or until cooked to your liking. Cover with foil and rest for 5 minutes. Combine cucumber, cabbage, snow peas, sesame oil and black sesames in a bowl and serve with the mashed sweet potato, skewers and the peanut sauce.

Smart Tip+ These skewers can be made with chicken, pork or even thin slices of salmon.


Print Recipe


Let us keep you up to date with our weekly MiNDFOOD e-newsletters which include the weekly menu plan, health and news updates or tempt your taste buds with the MiNDFOOD Daily Recipe. 

Member Login