Beef Satay

Satay is a delicious peanut sauce which can be served with any meat you like. You can use chunky peanut butter if you like a crunchy texture.

Serves 4


400g sirloin steak

½ onion, diced

2 cloves of garlic, crushed

¼ stick of lemon grass, bashed and chopped finely

olive oil

2 tablespoons mild curry powder

3 heaped tablespoons peanut butter

1 tablespoon soy sauce

1 x 400g tin of coconut milk

sea salt

2 handfuls of dry roasted

peanuts (optional)

cracked black pepper


Remove the steak from the fridge 30 minutes before cooking and allow to come to room temperature.

Sweat the onion, garlic and lemon grass in some oil in a saucepan over a low heat for a minute until soft. Add the curry powder and peanut butter and stir through for another minute. Add the soy sauce and coconut milk, then turn up the heat and bring to the boil. Simmer on a low heat until ready to serve and season to taste with sea salt if needed. Add the dry roasted peanuts, if using, for a nice crunch.

Once you have the sauce made, cook the steak. Heat some oil in a large pan and season the steak with sea salt and cracked black pepper. First, seal the steak for 2 minutes on each side on a really high heat, then turn down the heat and cook for a further 2 minutes on each side. Remove from the pan – at this stage your steak should be medium/medium rare.

Slice the steak up and add it to the satay sauce. Allow to cook for a further 5 minutes in the sauce on a medium heat. Serve in a bowl with some fluffy rice and enjoy.

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