Beef Satay with Peanut Sauce and Herb Salad

Name: Beef Satay with Peanut Sauce and Herb Salad
Yield: Serves 4 as a starter or light lunch
Ingredients: handful of mixed herbs or small salad leaves; 100 g crunchy peanut butter; 250 ml coconut milk; 1 garlic clove, peeled and finely crushed with a pinch of sea salt; 400–450 g beef fillet (or reserved outer flank of a rib of beef; 1 tbsp caster sugar; 1½ tbsp light soy sauce; 2 cm piece of fresh root ginger, peeled and finely grated; 1 red chilli, deseeded and finely chopped; 2–3 tbsp vegetable oil; 3 garlic cloves, peeled and finely crushed; 2 large shallots, peeled and finely diced; 2 tbsp vegetable oil; sea salt and black pepper

Preparation info

Serves
4
as a starter or light lunch

Difficulty
Easy

Appears in

Maze

By Jason Atherton

Published 2008

About

Ingredients

Beef Satay

400–450 g beef fillet (or reserved outer flank of a rib of beef
2–3 tbsp

Lunch
Starter

Method

Trim off most of the fat and the sinew from the beef. Mix the vegetable oil, chopped chilli, garlic and seasoning in a small bowl and brush this over the beef. Cover and leave to marinate in the fridge for a couple of hours or overnight.

To make the peanut sauce, heat the oil in a saucepan over a medium heat. Add the shallots and sweat for a few minutes until they begin to soften, then