SUPER SATAY
My hubby loves nothing more than a warming beef satay on a cold winter’s night, but until I clapped eyes on this recipe
posted on the net, I’d never made one with curry powder, lemon rind and soy sauce. We soon discovered the addition of these ingredients gives the sauce a lovely kick that’s not too spicy. This super easy satay has become a household favourite. You can use chicken strips instead of beef. I tend to make double the quantity of sauce because it’s so delicious!
BEEF SATAY
500g rump steak, thinly sliced
1 tablespoon peanut or canola oil
1 large onion, sliced
1 clove garlic, sliced
1 small red chilli, thinly sliced (optional)
1 teaspoon grated lemon rind
2-3 teaspoons curry powder
1 tablespoon soy sauce
2 heaped tablespoons smooth peanut butter
250ml light coconut milk
Heat pan. Add oil, onion, chilli, garlic, lemon rind and curry powder and cook for one minute. Add meat and cook until just brown. Add soy sauce, coconut milk and peanut butter and stir until smooth. Reduce heat and simmer for five minutes. Serve with rice.
