Beef Satay Chilli Sticks Recipe

Name: Beef Satay Chilli Sticks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g trimmed 2 . 5 cm rump steak; 4 tablespoons soy sauce; 2 tablespoons brown sugar; 1 teaspoon vinegar; 50 g shredded coriander leaves, to garnish; 50 g dry roasted peanuts; 1 garlic clove; 200 ml coconut cream; 1 lime, juice of; 1 tablespoon soy sauce; ½ teaspoon crushed chili flakes

Servings: persons

1
You will need 8 bamboo skewers for this recipe.
2
Before you start, soak them in hot water for appproximately 20 minutes.
3
Slice the steak lengthways into 5mm thick strips.
4
When you lay them flat, they will be 2.5 cm wide and about 12 cm long, depending upon the length of your steak.
5
Place the steak strips into a bowl with the soy sauce, sugar and vinegar.
6
Stir well together and leave to marinate for at least 15 minutes and up to 2 hours.
7
Meanwhile, make the satay sauce: place the peanuts and the garlic and the food processor and whizz until very finely chopped.
8
Add the coconut cream and whizz again until well blended.
9
Pour into a small pan and heat gently for 3-4 minutes until the sauce darkens and thickens slightly.
10
Add the soy sauce and lime juice to taste, then remove from the heat.
11
Thread the steak onto the bamboo skewers-make a concertina with each strip so that each skewer passes through several times-and place on a foil lined baking sheet.
12
Cook under a hot grill for 2-3 minutes on each side until browned but still pink in the centre.
13
You can cook them longer if you like your steak beeter done.
14
Pour the warm satay sauce into a serving bowl and sprinkle with the crushed chillies.
15
Arrange the beef sticks on a platter, garnish with corriander or salad onions and serve with the sauce for dipping.

666

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 500 g trimmed 2 . 5 cm rump steak, 4 tablespoons soy sauce, 2 tablespoons brown sugar, 1 teaspoon vinegar, and more.

Yes, Beef Satay Chilli Sticks falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beef Satay Chilli Sticks

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions