Gary Rhodes' Beef satay and peanut sauce recipe Recipe

Name: Gary Rhodes' Beef satay and peanut sauce recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g (17.6oz) beef (fillet or sirloin 'tails') cut into 1 1/2 - 2 cm dice; 4 tbsp soy sauce; 2 tbsp kicap manis; 1 tsp finely grated ginger; 0.5 tsp sea salt; 1 tsp sugar; 1 tsp chopped fresh coriander; 0.5 tsp turmeric, optional; 0.5 tsp crushed coriander seeds, optional; 0.5 tsp crushed cumin seeds, optional; 12 bamboo skewers; 2 tbsp vegetable oil; 1 small cucumber, peeled and quartered, lengthways and de-seeded; 150 ml (5.3fl oz) sour cream; 1 lime, juice; 0.5 tsp caster sugar; 2 tsp chopped mint; 1 pinch salt; 1 pinch freshly ground black pepper; 225 g (7.9oz) crunchy peanut butter; 2 cloves of garlic, crushed; 0.5 tsp dried chilli flakes, optional; 15 coriander leaves, chopped; 50 ml (1.8fl oz) soy sauce; 150 ml (5.3fl oz) coconut milk; 1 water, to loosen

Servings: persons

500 g (17.6oz) beef (fillet or sirloin 'tails') cut into 1 1/2 - 2 cm dice
4 tbsp soy sauce
2 tbsp kicap manis
1 tsp finely grated ginger
0.5 tsp sea salt
1 tsp sugar
1 tsp chopped fresh coriander
0.5 tsp turmeric, optional
0.5 tsp crushed coriander seeds, optional
0.5 tsp crushed cumin seeds, optional
12 bamboo skewers
2 tbsp vegetable oil
1 small cucumber, peeled and quartered, lengthways and de-seeded
150 ml (5.3fl oz) sour cream
1 lime, juice
0.5 tsp caster sugar
2 tsp chopped mint
1 pinch salt
1 pinch freshly ground black pepper
225 g (7.9oz) crunchy peanut butter
2 cloves of garlic, crushed
0.5 tsp dried chilli flakes, optional
15 coriander leaves, chopped
50 ml (1.8fl oz) soy sauce
150 ml (5.3fl oz) coconut milk
1 water, to loosen

1
For the beef sticks: Mix all of the ingredients, except the beef, together in a bowl.
2
Add the diced beef and leave to marinate for 1-2 hours.
3
Meanwhile, soak the bamboo skewers in water for 1 hour before drying and rubbing each with a little of the oil.
4
Thread 3-4 pieces of beef on each skewer.
5
The beef will now take just a few minutes to cook, searing it quickly in a hot pan with the remaining oil.
6
For the sauce: The satay sauce can be made while marinating the beef.
7
Simply blend together the peanut butter, garlic, chilli flakes, if using, and coriander leaves in a blender or food processor.
8
Mix together the remaining ingredients, pouring the mix slowly into the peanut butter until completely blended in.
9
If too thick, simply loosen with a little water.
10
The sauce can be served cold or warmed.
11
For the salad: Cut each of the cucumber quarters into 6cm pieces, dividing each into thin sticks.
12
Whisk all of the remaining ingredients together, adding enough to bind the cucumber sticks just before serving.
13
Any remaining sauce can be offered apart.

852

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 26 ingredients. The key ingredients include: 500 g (17.6oz) beef (fillet or sirloin 'tails') cut into 1 1/2 - 2 cm dice, 4 tbsp soy sauce, 2 tbsp kicap manis, 1 tsp finely grated ginger, and more.

Yes, Gary Rhodes' Beef satay and peanut sauce recipe falls under the Meat & Poultry 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.

Gary Rhodes' Beef satay and peanut sauce recipe

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