Beef Satay with Peanut Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 2 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g beef fillet (s), diced
- 2 clove (s) garlic, crushed
- 2 cm ginger, finely grated
- 1 tablespoon palm sugar
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 2 teaspoons oil (sesame oil)
- 1 teaspoon coriander, ground
- 1 teaspoon turmeric
- 0.5 teaspoon ½ chili powder
- 300 ml coconut milk
- 8 tablespoon butter (peanut butter), coarse
- 0.5 ½ small onion (s), grated
- 2 teaspoons palm sugar
- 0.5 teaspoon ½ chili powder
- 1 tablespoon soy sauce
- Cucumber (s) (as needed), chopped, for serving
- Bell pepper (s), red (as required), chopped, for serving
Print Recipe
Pin Recipe Instructions
- Wash the meat and then pat dry. Cut into 1 cm cubes and place in a bowl.
- Add the garlic, ginger, sugar, soy sauce, lime juice, sesame oil, coriander, turmeric and chili powder and mix the meat cubes thoroughly with the spices. Cover the bowl and marinate in the refrigerator for at least 2 hours (even better overnight).
- For the peanut sauce, put coconut milk, peanut butter, grated onion, palm sugar, chili powder and soy sauce in a saucepan. Bring to a boil over medium heat while stirring. Then take it off the stove and keep it warm.
- Put the meat cubes on skewers (if available, bamboo skewers) and grill for 3-5 minutes until golden brown (if necessary also in the oven, but then set the grilling program). Turn frequently.
- Serve with the sauce and the cucumber and pepper cubes.
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