justin’s beef kebab sticks with satay sauce
2 min readAt our family’s market stall in Christchurch, our amazing little brother Justin holds down the buns and barbecue’ side all by himself. Stroll past his floral gazebo and you will be instantly hooked by his chattiness and the tantalising aromas emanating off the grill. This recipe comes from the man himself, with a legendary satay sauce to boot. For the best results, start the evening beforehand so that the meat can marinate overnight.
Serves 400g beef rump steak, cut into 2cm chunks vegetable oil, for cooking fresh coriander leaves, for sprinkling for the marinade rbona 1 tsp bicarbonate of soda 1 tbsp vegetable oil 34 tbsp light soy sauce 14 tsp dark soy sauce 14 tsp salt 14 tsp ground white pepper 2 tbsp granulated sugar 1 tbsp cornflour for the satay sauce 400ml coconut cream tbsp salt 2 tbsp soft dark brown sugar 1 tbsp chilli powde 3 tbsp curry powder 4 tbsp dried breadcrumbs 2 tbsp crunchy peanut butter 30g roasted peanuts, finely chopped 75g granulated sugar 1 tbsp vegetable oil 1 Mix the beef and all the marinade ingredients together in a large bowl. Stir in 90ml water, a little at a time. Cover and chill for at least 3 hours, ideally overnight.
2 For the satay sauce, heat all the ingredients in a saucepan over medium-low heat, stirring contin-uously as the sauce comes to a gentle boil. Keep stirring until the sauce is thick and a dark orange colour. The sauce is ready when you can see a pool of red oil at the base of the saucepan. Cover and keep warm over the lowest heat while you get on with the kebabs.
3 Preheat the grill to its highest setting (240C/475F/Gas mark 9). If you are using bamboo or wooden skewers, soak them in water for 5 minutes (this will stop them burning on the grill).
Thread 5-6 marinated cubes onto each skewer.
4 Heat a griddle pan on high heat and cook the beef for 3 minutes on one side before flipping over and cooking for a further 2 minutes. Transfer the kebabs to the grill for 1 minute on each side. To pan- fry: heat a little oil in a large frying pan over a high heat. Fry one side of the kebabs for 3 minutes,then flip over and fry the opposite side for 4 minutes. Give the satay sauce one last stir to distribute the oil throughout, then serve the kebabs with generous lashings of sauce and a sprinkling of co- riander leaves.
