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Pan Grilled Beef Satay


For 4 servings:

500 g Huber's Beef flank, cut into strips
5-6 pcs Shallots, finely chopped
1 tsp Chilli powder
1 tsp Ground coriander
1½ tsp Ground turmeric
½ tsp Ground cumin
1½ tbsp Brown sugar
1-2 Garlic cloves, grated
1 inch Fresh ginger, grated
2 tbsp Light soy sauce
1 pc Lime, zest
2 tbsp Lime juice

Peanut Sauce
¼ cup Unsweetened peanut butter
1 tsp Chilli flakes (more if you like it extra spicy)
1-2 tsp Brown sugar, to taste
1 tbsp Lime juice
1 tbsp Light soy sauce
½ cup Coconut milk
¼ tsp Dark soy sauce
Handful Roasted peanuts, chopped
Some Water, to adjust sauce consistency

20-30 Bamboo skewers, soaked in water

Cooking Method

Step 1 Place sliced beef and all marinade ingredients in a ziplock bag. Massage and mix well. Marinate overnight or at least 4 hours. Step 2 To make peanut dipping sauce, simply whisk all ingredients except roasted peanuts together and store in the fridge until ready to use. Step 3 Skewer around 20g of marinated meat in a single layer per stick. Step 4 Preheat a grill pan over medium high heat. Drizzle oil, use a kitchen towel to spread the it. Grill the skewers until cooked and slightly charred. Step 5 Heat up peanut sauce. Add water to thin out the mixture and bring to a simmer. Step 6 Serve with fresh cucumber and shallots.

Recipe by Autumn Brown

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