Beef satay with ginger dipping sauce

Beef satay with ginger dipping sauce


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About this recipe: Tempting Asian steak bites, all dressed up for a party! Let these snacks-on-a-skewer kick off your next gathering or barbecue. Prepare them ahead, so they're ready to cook in an instant. The best thing about them is that they're lean enough to be heart-healthy.

Elaine Russell

Serves: 12 

  • 350g sirloin steak, cut 3cm thick, trimmed of all excess fat
  • 3 large yellow or red capsicums, each seeded and cut into 8 triangles
  • 4 spring onions, cut into 8cm pieces
  • For the dipping sauce
  • ½ cup (125ml) rice vinegar
  • ½ cup (60g) finely chopped red capsicum
  • 2 tbsp caster sugar
  • 1 tbsp finely chopped shallot
  • 1½ tsp grated fresh ginger
  • 1–1½ tsp chilli-garlic sauce
  • ½ tsp grated lemon zest

Prep:25min  ›  Cook:15min  ›  Ready in:40min 

  1. Soak twenty-four 15cm wooden or bamboo skewers in water for 30 minutes. Freeze the steak for 20 minutes.
  2. To make the dipping sauce, mix together the vinegar, red capsicum, sugar, shallot, ginger, chilli-garlic sauce and lemon zest in a small serving bowl.
  3. Blanch the capsicums in boiling water for 1 minute. Drain, rinse with cold water and pat dry with paper towels. Toss in a medium bowl with 2 tbsp (30ml) of the dipping sauce.
  4. Preheat the grill to high. Slice the steak into 24 very thin strips, then thread a beef strip, a capsicum triangle and a piece of spring onion on to each skewer, twisting the meat round the vegetables. Grill for 3–5 minutes on each side or until cooked through. Serve the satay hot, with the rest of the dipping sauce.

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