Beef Satay Sticks With Peanut Sauce
|Rump steak||800 Gram|
|Soy sauce||1⁄3 Cup (5.33 tbs)|
|Garlic||2 Clove (10 gm), crushed|
|Grated ginger||1 Teaspoon|
|Peanut sauce||1⁄2 Cup (8 tbs)|
|Pineapple juice||1 Cup (16 tbs)|
|Peanut butter||1 Cup (16 tbs)|
|Garlic powder||1⁄2 Teaspoon|
|Onion powder||1⁄2 Teaspoon|
|Sweet chili sauce||2 Tablespoon|
|Soy sauce||1⁄4 Cup (4 tbs)|
TRIM STEAK of excess fat and sinew.
Slice meat across the grain evenly into long, thin strips.
Thread meat strips onto skewers, bunching them thickly along three-quarters of the skewer; place satays in a shallow, non-metal dish.
Combine soy sauce, oil, garlic and ginger in a small jug: pour over satays.
Store in refrigerator, covered with plastic wrap, several hours or overnight, turning occasionally.
Prepare and heat barbecue 1 hour before cooking.
Place skewers on hot lightly oiled grill or flatplate.
Barbecue 8-10 minutes or until tender, turning occasionally.
Serve with Peanut Sauce.
To make Peanut Sauce: Combine juice, peanut butter, garlic and onion powders and sauces in a small pan and stir over medium heat 5 minutes or until smooth.