Beef Satay with Peanut Dipping Sauce
600 g ribeye or sirloin steak, trimmed of all fat and sinew
24 bamboo satay sticks, soaked in water
FOR THE MARINADE
2 tsp grated fresh ginger
1 clove garlic, crushed
1 tbsp dark soy sauce
1 tbsp clear honey
1/2 tsp dried chilli flakes
2 tsp sesame oil
Juice and finely shredded zest of half lime
FOR THE PEANUT DIPPING SAUCE
160 ml canned coconut milk
4 tbsp crunchy peanut butter (buy a good quality, preferably organic one)
1 tsp chopped red chilli
1 tbsp soy sauce
Juice of half lime
1 tbsp finely chopped spring onion
1 tbsp chopped coriander leaves
Basmati rice or crispy rice noodles to serve
- Mix together all the marinade ingredients in a bowl big enough to hold the steak. Slice the steak into long strips, 1cm wide and tip into the marinade, making sure all is well coated. Set aside while you prepare the dipping sauce.
- Put all the sauce ingredients, except the lime juice, into a small saucepan but don’t heat yet. Chop up the onion and coriander and set aside.
- Set the grill to its highest setting. Thread the beef in wiggly shapes onto the soaked skewers. If you are serving rice, start cooking it now, then when the grill is ready, grill the skewers in a single layer, turning two or three times until they look browned and sticky, brush with remaining marinade when turning.
- Gently heat the pan with the sauce ingredients, stirring constantly until melted thickened and hot, do not boil. Remove from the heat and stir in the lime juice. Taste, and if you’d like it saltier, add a little more soy sauce, a couple of drops at a time. Transfer to a serving bowl.
Serve the satay with a sprinkling of chopped coriander and spring onion and the dipping sauce, and rice or crispy noodles (maybe a tomato and onion salad would counteract the richness).