Asian-Style Beef Skewers with Satay Sauce

cook 30 mins
  • 350 g (12 oz) rump or sirloin steak
  • 6 tablespoons dark soy sauce
  • 2 tablespoons sesame oil
  • 2 tablespoons rice vinegar or mirin
  • 1 tablespoon dark brown soft sugar
  • 2.5 cm (1 inch) piece of fresh root ginger, peeled and finely grated
  • 1 garlic clove, crushed
  • crudités, such as carrots, sugar snap peas and cucumber
  • 6 tablespoons crunchy peanut butter
  • 3 tablespoons dark soy sauce
  • 1 small red chilli, finely chopped
  • 150 ml (1/4 pint) boiling water
  • Cut the steak into long, thin strips. Mix together the soy sauce, oil, vinegar or mirin, sugar, ginger and garlic in a non-metallic bowl. Add the steak and toss well to coat. Cover and leave to marinate for 15 minutes.
  • Meanwhile, heat all the ingredients for the sauce in a pan over a very gentle heat, stirring constantly with a wooden spoon, until smooth and thick. Transfer to a small serving bowl and place on a serving platter with the crudités.
  • Thread the beef on to 8 metal skewers, or bamboo skewers presoaked in cold water for 30 minutes, and cook under a preheated high grill for 2 minutes on each side until browned and just cooked.
  • Transfer to the serving platter with the sauce and crudités and serve immediately.
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