If you have been following my blog since last year, I bet you can acknowledge that I have grown in terms of content, language and the blog theme itself. Its been 1 year and 2 months since TD was born and I am happier working with Joe – “Joseph Akhenda” my web developer. He is a super genius in terms of maintaining my blog, making sure my blog doesn’t crush and better yet having the best intentions for TD. I’m in love with the current theme. I find it food friendly -What do y’all think??

Thank you Joe”.

Back to the food: I finally got to make the ultimate Marinate beef satay and topped it up with Thai peanut dipping sauce, which is amazing and preferred for most skewer and meat dishes.

Satay is best pronounced as “Sah- tay” which  is a dish of seasoned, skewered and grilled meat, served with a sauce. The flavors related – sweet, spicy, salty, smoky, and slightly funky bite. Its lightning bolt of flavor can be a bit of a shock to the system. 

The real beef satay is actually served with a sweet, spicy rice vinegar sauce.

This is my version of “Marinated beef satay” with Thai Peanut Sauce”.

Prep time: 15 mins  Inactive chill: -4 to 6 hrs

Cook time: 20 mins.

MAIN INGREDIENTS: For Beef Satay.

• 300 g of rump beef steak

For Marination:

• 1 tsp of minced garlic
• 1 tsp of minced ginger { Or the powder}
• 4 Tsp of sugar
• 1 Tsp of vegetable oil
• 1/2 tsp of cayenne pepper
• 1/2 tsp of chili flakes
• 1/2 tsp of turmeric powder
• 2 Tsp of coriander
• 2 Tsp of soy sauce

Tools:

• BBQ {barbecue skewers}
• Non stick pan { or grill}

MAIN INGREDIENTS:  For Thai Peanut Sauce”.

• 4 Tsp of smooth peanut butter
• 1 can of coconut milk
• 1 Tsp of Soy sauce
• 2 Tsp of sugar
• 2 tsp of vegetable oil
• 2 cloves of minced garlic
• 1 Tsp Hot chili sauce

• Roasted peanuts -Garnish {Optional}
• Chili flakes -Garnish {Optional}

INSTRUCTIONS:

Before -Beef satay Marination.

1. “Always wash your meat dishes with salt water before cutting or cooking.” Cut the meat into thin slices so they can cook evenly and faster.

2. In a bowl, place all the marinate ingredients and mix well. Place the meat slices into the marinate and mix well. Cover the bowl with a clear foil and refrigerate between 4 -6 hrs.

After Marination. 4 -6 Hrs later.

3. Cut the BBQ skewers into halves {OPTIONAL} I cut mine into two, so that they could fit into my non-stick pan. “If you have a grill, no need to cut the skewers”. Fold and pin them and set the satay aside.

Pre- heat the non-stick pan or grill using medium high heat with a dash of vegetable oil and grill them for 1 -2 mins on each side.

When all cooked/grilled, set them aside as you prep the sauce ingredients.

Making “Thai Peanut Sauce dipping”.

Prep time: 15 mins

INSTRUCTIONS:

1. In a sauce pan or sufuria, place the coconut milk on medium low heat, let it simmer {DON’T BOIL}. Once that’s done, set it aside as you place all the other ingredients into a bowl.

2. Pour the warm coconut milk into the bowl with the other ingredients and mix thoroughly, and serve it into another small bowl.

Garnish {Optional}

3. Serve and table the beef satay and Sauce together.

Final outcome: You can never have enough new and exciting ways to enjoy beef. Peanut sauces are like snowflakes, and you really should twist the formula to suit your palette.

Bon Apetite. Hoping you give this a try.

Love and Love,

TD.