Beef Satays

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Looking for the perfect dipping sauce? Look no further than this soft and fragrant satay sauce.

Prep: 10 mins

Cook: 10 mins

Serves 4

Excellent source of iron

Ingredients

500-600g Quality Mark rump steak, cut in 0.5cm strips
1 tablespoon minced lemongrass or ginger
2 teaspoons curry powder
¼ cup sweet soy sauce
2 tablespoons oil

Satay sauce

1 teaspoon minced fresh garlic
½ small onion, finely chopped
1 red chilli, deseeded and finely
chopped or ½ tsp chilli flakes
1 tablespoon brown sugar
2 tablespoons sweet soy sauce
½ cup peanut butter
1 cup coconut cream

Method

Mix together the lemongrass or ginger, curry powder, sweet soy sauce and olive oil. Pour over the meat, toss well to coat and marinate for 20 minutes at room temperature.

Thread about 3-4 strips onto well-soaked bamboo skewers. BBQ or pan-fry over a high heat for 3-5 minutes, turning occasionally until golden and medium to medium-rare.

For the Satay Sauce

Cook the garlic, onion and chilli in a dash of oil for 3-4 minutes until soft and fragrant. Add the sugar, soy sauce, peanut butter and coconut cream and warm through.

Suitable Cuts
Nutrition
Tips & Tricks

Nutrition Information Per Serving

Serving size: 283g

Energy kJ (kcal)	2339 (558)
Protein (g)	44.1
Fat (g)	37.5
Saturated (g)	14.8
Carbohydrate (g)	10.6
Sugars (g)	7.9
Sodium (mg)	1015
Iron (mg)	6.0
Zinc (mg)	7.0
Vitamin B12 (ug)	5.8
Vitamin D (ug)	NA
Selenium (ug)	10.7