Beef Satays

By Dixie Elliott

Beef Satays
Satay is a popular dish throughout Southeast Asia. Simply marinade the beef in a delicious mixture of spices, peanut oil and lemon juice, thread on bamboo skewers and then grill.


Serves 4

12 pre-soaked bamboo skewers

⅓ cup peanut oil

1 small brown onion

1 small red chilli

2 tbsp kecap manis

3 tsp ground coriander

2 tsp ground cumin

1 tsp turmeric

¼ tsp ground cinnamon

2 tsp salt

2 tsp caster sugar

½ cup roasted peanuts

⅓ cup lemon juice

700g rump steaks

200g thin dry egg noodles

1 tbsp peanut oil (extra)

4 eschallots or red shallots, thinly sliced

2 garlic cloves, finely chopped

275g can shrimps, drained

2 sticks celery, thinly sliced

⅓ cup chicken stock

1 tbsp soy sauce

1 cup celery leaves

1. To make satay marinade, put peanut oil, onion, chilli, kecap manis, coriander, cumin, turmeric, cinnamon, salt, sugar, nuts and lemon juice into a food processor and process until a smooth paste forms, adding a little warm water if required. Transfer to a ceramic dish. Cut beef into thin diagonal strips. Add to satay marinade. Stir until well combined. Cover and marinate for 1 hour. Thread beef onto skewers.

2. Cook noodles as per packet instructions. Drain. Heat wok over a high heat. When hot add 1 tbsp oil (extra) and swirl around wok. Add shallots and garlic, and stir fry for 1 minute. Add shrimps and celery. Toss until well combined. Add noodles, stock and soy. Toss until well combined and heated through.

3. Heat a chargrill pan over a high heat. Brush with oil. Cook satays for 2 minutes on each side until golden and medium rare, or until cooked to your liking. Toss celery leaves through noodles. Serve noodles with satays and a wedge of lime (optional).


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