Satay - Indonesian Spicy (heat 4/10)
A delicious and quite spicy blend, with a strong flavour of lime leaves. The beef does not have to be top quality as long at it is hammered very thin indeed (30g net).
- 1 packet Indonesian spicy satay mix
- 1 tbsp groundnut oil
- 700g/1.5lb beef steak
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- Juice 1 lime
- 125ml coconut cream
- Using a meat mallet or rolling pin beat the beef very thin (maximum 2mm), then cut into strips about 2cm by 4cm
- Mix the spices, oil, lime juice and sauces to make a paste.
- Smother the meat with the paste and leave for several hours or overnight.
- When ready to cook, thread the meat onto skewers (previously soaked in water for a couple of hours to prevent burning).
- Cook under the grill or on the barbeque, basting with the paste, until nicely browned. This will only take a few minutes on each side. Overcooking will toughen the meat.
- Serve with diced cucumber and peanut sauce (find our recipe HERE).
- Soak the whole length of the skewer as it is the exposed end, which gets burnt!
- Equally good with lamb or chicken – this does not need to be as thinly beaten.