Julie’s beef satay skewers
3
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Zesty lime and a touch of chilli gives these skewers an extra flavour kick. Serve with a side salad of rocket, carrot, coriander, cabbage, lime wedges and chilli for that extra kick.
Ingredients
Beef rump steak, raw
400 g, (buy 500g), fat trimmed
Lime juice
2 tbs
Lime rind
½ tsp, finely grated
Soy sauce
1 tbs
Fresh ginger
1 tsp, finely grated
Garlic
1 clove(s), crushed
Fresh red chilli
½ whole, finely chopped (optional)
Oil spray
1 x 3 second spray(s)
Light peanut butter
¼ cup(s), (80g)
Soy sauce
3 tsp
Lime juice
2 tsp
Fresh red chilli
½ whole, finely chopped (optional)
Instructions
1
Cut beef into thin strips, about 5cm in length. Whisk lime juice and rind, soy sauce, ginger, garlic and chilli in a large bowl. Add beef strips and toss well to coat.
2
Meanwhile, to make dipping sauce, whisk peanut butter, soy sauce, lime juice and chilli in a small bowl until combined. Season with black pepper, then gradually whisk in 1/4 cup (60ml) hot water, 1 tablespoon at a time, to give a smooth consistency. Set aside.
3
Thread beef strips onto 8 wooden skewers.
4
Lightly spray a large non-stick frying pan or barbecue plate with oil and heat over mediumhigh heat. Cook skewers for 6-8 minutes, turning occasionally, until evenly browned and cooked to your liking.
5
Serve with reserved dipping sauce.
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