Homemade Beef Satay

Name: Homemade beef satay
Yield: 2
Ingredients: 2 lemongrass stalks, cut in half lengthways; 1 tablespoon of sunflower oil; 3 tablespoons of ketjap manis (indonesian sweet soy sauce); 2 tablespoons of sweet chili sauce; 1 tablespoon of of Asian fish sauce; 1 small piece of ginger (1cm); 1 garlic clove, peeled and crushed; 500g of beef, diced; 3 handful of unsalted peanuts, chopped; 3 tablespoons of fresh cilantro, finely chopped; 1 teaspoon of chili flakes

Tip: for the best taste, start marinating one day prior to your barbecue!

Ingredients

2 lemongrass stalks, cut in half lengthways

1 tablespoon of sunflower oil

3 tablespoons of ketjap manis (indonesian sweet soy sauce)

2 tablespoons of sweet chili sauce

1 tablespoon of of Asian fish sauce

1 small piece of ginger (1cm)

1 garlic clove, peeled and crushed

500g of beef, diced

3 handful of unsalted peanuts, chopped

3 tablespoons of fresh cilantro, finely chopped

1 teaspoon of chili flakes

Step by Step

1
Soak the lemongrass stalks in cold water for about an hour.
2
Combine the oil, sweet soy sauce, chilli sauce, ginger and garlic to make a marinade, then add the meat cubes and coat well.
3
Drain the lemongrass and use the stalks as skewers for the meat (use a knife if you need help to pierce a small hole in the meat). For best results, leave the cubes to marinate in your fridge overnight, then, on the day of your barbecue:
4
Grill the beef skewers for about 4 minutes, or until they are caramelised on the outside and pink inside - use what's left of your marinade to brush the skewers while they're cooking.
5
Serve with a sprinkle of the chopped peanuts, coriander and chilli flakes - and grab one before they're all gone!