Javanese beef satay

Yield: 4 servings

Measure Ingredient
1 pack MAGGI Satay Sauce Mix
2 tablespoons Peanut butter
2 tablespoons Wine vinegar
2 tablespoons Soy sauce
2 tablespoons Finely grated onion
2 teaspoons Oil
500 grams Rump steak

Combine the sauce mix, peanut butter, vinegar, soy sauce and onion in a bowl.

Whisk until blended. Gradually whisk in the oil.

Cut the steak into 1cm cubes. Add to the sauce mixture and leave to marinate for 10 minutes. Stir occasionally.

Thread the beef onto 8 skewers. Cook over a preheated barbecue or under a preheated grill for 6-8 minutes or until the beef is cooked.

Turn frequently and baste with the marinade while cooking.

Serve with rice and stir-fried vegetables.

Note: If using bamboo skewers soak them in cold water for 3-4 hours to prevent them from burning.

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