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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Makes me think of Bali! Prep time doesn't include marinating time. Ingredients:
1 kg rump steak |
2 tablespoons tomato paste |
3 tablespoons tomato sauce |
3 teaspoons curry powder |
1/2 teaspoon chili powder |
1 teaspoon garam masala |
2 teaspoons ground cumin |
1 garlic clove |
3 tablespoons white vinegar |
salt |
pepper |
2 tablespoons oil |
1 teaspoon soy sauce |
1 tablespoon water |
3 tablespoons oil, extra |
30 g butter |
1 medium onion |
4 tablespoons peanut butter |
1/2 teaspoon chili powder |
1/3 cup malt vinegar |
3 tablespoons sugar |
1 teaspoon soy sauce |
salt |
pepper |
1 cup water |
3 tablespoons oil, extra |
Directions:
1. Remove all fat from meat.
2. Cut meat into strips approx 2 1/2 cm thick, then cut each strip into 5mm pieces.
3. Mix remaining ingredients marinade ingredients together (except for extra oil).
4. Add meat; mix well.
5. Let stand overnight or for several hours.
6. Drain marinade from meat; reserve marinade for sauce.
7. Thread meat on bamboo skewers.
8. Put under hot grill; grill until golden brown and cooked through.
9. Turn skewers frequently, brushing with extra oil.
10. Serve with Sate Sauce.
11. Sate Sauce: Heat butter in pan; add peeled and finely-chopped onion; saute gently until onion is golden brown.
12. Add remaining ingredients; mix well.
13. Add reserved marinade; stir until combined.
14. Bring to boil; boil uncovered 5 minutes or until sauce is thick.
15. Serve hot or cold.
16. Serves 6.
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