RECIPE

Beef and Chicken Satay with Peanut Sauce

Serves: makes 30 satay
Prep: 20 minutes + 1 hour marinating time
Cooks In: 15-20 minutes

Beef and Chicken Satay with Peanut Sauce

Satay is one of my all time faaaaavourite street eats, which is not surprising considering I spent six years of my childhood growing up in Malaysia where it’s every where!

The smell of marinated satay meat skewers grilled over charcoal and open flames at open air hawker food stalls is one that is permanently etched into my memory, and it makes me salivate thinking about it! To make tamarind juice, mix tamarind paste with boiling water according to packet instructions. Tamarind paste is sold in the International section of supermarkets, but if you can’t get hold of it, don’t worry – just use lemon juice. It has the same tart flavour!

Ingredients

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Marinade

  • lemongrass 3 stalks, chopped
  • garlic 3 cloves, peeled
  • ginger 2cm piece, peeled and chopped
  • turmeric powder 2 teaspoons
  • brown sugar 1 ½ tablespoons
  • salt 1 teaspoon
  • peanut oil 1 ½ tablespoons

Satay

  • beef steak 500g (e.g. scotch, rump, sirloin), cut into bite-sized pieces
  • boneless skinless chicken thighs 500g, cut into bite-sized pieces
  • bamboo skewers 30, soaked in water

Peanut sauce

  • lemongrass 2 stalks, chopped
  • ginger 3cm piece, peeled and chopped
  • cumin ½ teaspoon ground
  • ground coriander ½ teaspoon
  • chilli paste 1-2 tablespoons
  • oil 2 tablespoons (e.g. peanut, canola or soy)
  • roasted peanuts 150g, coarsely ground
  • water ½ cup
  • tamarind juice* or lemon juice 3-4 tablespoons
  • brown sugar 2-3 tablespoons
  • soy sauce to taste (GF if required)

To serve

  • telegraph cucumber 1, cut into 3cm chunks
  • red onion 1, cut into small 1-2cm chunks

Method

  1. Place all marinade ingredients in a food processor and blend until a smooth paste. Combine with chicken and beef pieces (in separate bowls) and leave to marinate in the fridge for at least 1 hour or up to overnight.
  1. Thread marinated beef and chicken onto bamboo skewers and set aside until ready to cook.
  1. To make the peanut sauce, combine lemongrass, ginger, cumin, coriander and chili paste in a food processor and blend until smooth. Heat oil in a wok and fry the spice paste for a few minutes until fragrant. Add ground peanuts, water, tamarind juice, and sugar. Season with salt and simmer until thick, about 5 minutes.
  1. Cook beef and chicken satay on a preheated barbeque or grill plate until cooked through, about 3 minutes each side.

Serve satay with peanut sauce, cucumber and red onion.

*To make tamarind juice, mix tamarind paste with boiling water according to packet instructions. Tamarind paste is sold in the International section of supermarkets, but if you can’t get hold of it, don’t worry – just use lemon juice. It has the same tart flavour!

Nutritional Information Per Serving
Kilojoules
386
Calories
91
Carbs
2.0 g
Sugar
1.7 g
Total Fat
5.6 g
Protein
8.4 g

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