Recipe by Shelley @dishydishesx on Instagram

Bring bold, vibrant flavour to your table with this Malaysian-inspired beef satay—perfect for the BBQ or griddle, and ideal for showcasing quality cuts.

Ingredients

For the satay:

• 600g organic minute steaks, cut into 2cm strips

Marinade:

• 2 tbsp brown sugar
• 2 tbsp fish sauce
• 4 cloves garlic, minced
• 2 tbsp ginger, minced
• 2 tbsp onion, grated
• 2 tbsp neutral oil
• 3 tbsp light soy sauce
• 1 tbsp ground cumin
• 2 tbsp ground coriander
• 1/2 tsp ground turmeric
• 1/4 tsp cayenne pepper
• 1 stalk lemongrass, bruised and finely chopped

Peanut dipping sauce:

• 5 heaped tbsp smooth or crunchy peanut butter
• 3/4 tin coconut milk
• 1–2 tbsp chilli paste
• 1 tbsp light soy sauce
• 1 tbsp brown sugar

Method

1. Marinate the beef
In a bowl, mix together the brown sugar, fish sauce, garlic, ginger, grated onion, neutral oil, soy sauce, cumin, coriander, turmeric, cayenne, and chopped lemongrass.

Add the beef strips to the marinade, ensuring they are well coated. Cover and leave in the fridge for a minimum of 2 hours.

2. Skewer and cook
Thread the marinated beef onto metal skewers. Cook on the BBQ for a delicious charred flavour, or use a hot griddle pan. They cook quickly, so keep an eye on them and turn regularly until nicely caramelised.

3. Make the peanut sauce
In a pan, gently warm through the peanut butter, coconut milk, chilli paste, soy sauce, and brown sugar. Stir until smooth and heated through—this should take around 5 minutes.

To serve

Serve the beef satay immediately with the warm peanut dipping sauce, alongside steamed rice, cucumber, and chunks of red onion for a fresh, crisp contrast.

SHOP ALL ORGANIC BEEF >