*Recipe by Katherine from the Small Steps Team
Satay is a family favourite. And this version works well either served in lettuce cups with crunchy veggies and rice, or served traditional style on skewers. And while there seems to be a lot of ingredients in this recipe, the process is pretty simple – mix, marinate, cook!
- • 2 tbsp tamari
- • 2 tbsp rapadura sugar
- • 2-3cm piece ginger, grated
- • 2 cloves garlic, minced
- • 2 tsbp onion, very finely diced
- • 1 tbsp curry powder (or less if you don’t want too much spice)
- • 1 tsp ground cumin
- • 1 tsp ground coriander
- • 1 tbsp lime juice
- • 500g beef rump steak, sliced thinly
- • 1 clove garlic, minced
- • ½ onion, very finely diced
- • coconut oil
- • 2 tbsp honey
- • 2 tsbp crunchy peanut butter
- • 2 tbsp tamari
- • 270ml tin coconut milk or cream
- • cooked brown rice
- • grated or finely sliced carrot
- • finely sliced cucumber
- • lettuce leaves (butter lettuce works perfectly)
- • coriander to garnish (optional)
- To make sauce: Heat coconut oil in a saucepan over medium heat. Add garlic and onion and cook until softened. Add honey, peanut butter and tamari, and stir to mix together. Add coconut milk and stir until well combined. Simmer for a few minutes until thickened.
- To make beef: Combine marinade ingredients in a medium bowl. Add beef strips and stir to combine. Marinate for at least two hours. Heat a little coconut oil in a pan over medium-high heat. Add beef strips in batches and cook, stirring regularly, until cooked through.
- To serve: Fill lettuce cups with some cooked rice and raw veggies, then add stiprs of beef and top with a drizzle of satay sauce. Garnish with coriander if desired. Roll up and enjoy!
- Sauce can be made ahead and reheated.
- Add any veggies you like when serving – sliced snow peas would make a great addition.
- The beef strips can be threaded onto wooden skewers (soaked in water first) and then cooked under a grill or on a bbq.
- This recipe also works beautifully with chicken thighs.