This is a wonderful quick recipe to make with a great outcome. As beef prices are quite high at the moment I made with a mix of beef and chicken although it could be made with all chicken if desired. I changed only a couple of things which I will list below. I served ours over stir-fried veg with egg noodles and it was delicious. If you would like to read more reviews or view more photos please click here.

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Ingredients

750 g rump steak (I did a mix of steak and chicken or you could use all chicken)

Marinade

1/3 cup soy sauce
1/4 cup peanut oil
1 small onion, finely chopped (I used a medium onion, cut into wedges then threaded them in between the meat pieces.)
2 garlic cloves, crushed
2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
1 teaspoon lemon juice

Satay Sauce

1/3 cup crunchy peanut butter (I used smooth, personal taste)
400 ml coconut milk
1 tablespoon brown sugar
1/3 teaspoon chili flakes ( Added more)
I also added some sweet chili sauce to mine
1/2 cup fresh coriander (the leaf chopped)

Method

1. Finely chop onion and crush garlic.

2. Finely slice rump into thin strips, place in a non-reactive dish.

3. Mix marinade ingredients together in a small jug, then pour over rump, cover and chill for 1 hour.

4. For satay sauce put peanut butter, coconut milk, sugar and chilli in a small saucepan and stir over a medium heat until peanut butter melts and becomes thick. Remove from heat and stir through coriander.

5. Assemble beef satay by threading one or two strips onto pre-soaked wooden skewers, reserve marinade.

6. Preheat a char grill or barbecue on high. Cook for about 4 minutes basting with marinade, turning frequently.

Serve skewers with satay sauce, serve with vegetables, noodles or rice.

All photos taken by me unless otherwise stated.