Malaysian Beef Skewers with Crunchy Peanut Sauce
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recipe by Cormac Walsh
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- Total Time
- 30mins
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- Serves
- 4
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- Calories
- 931
Tender beef skewers in an aromatic, fragrant marinade with crunchy peanut sauce. The coconut rice makes a sensational side and the peanut sauce will keep you coming back for more. Serve with lime wedges to cut through the richness of the coconut.
recipe updated 7 Dec. 2020
Ingredients
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- Bay leaves
- 1
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- Steak
- 500 g
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- Ground turmeric
- ½ teaspoon
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- Ground cumin
- 1 teaspoon
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- Fennel seeds
- ½ teaspoon
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- Ground cinnamon
- ½ teaspoon
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- Coconut cream
- 200 ml
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- Basmati rice
- 250 g
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- Coconut milk
- 200 ml
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- Water
- 250 ml
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- Salt
- ½ teaspoon
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- Peanut butter
- 2 tablespoons
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- Cayenne pepper
- ¼ teaspoon
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- Soy sauce
- 1 tablespoon
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- Caster sugar
- ¼ teaspoon
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- Water
- 3 tablespoons
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- Vegetable oil
- 1 tablespoon
Tools
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Whisk
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Medium bowl
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Frying pan
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Large saucepan
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Serving plate
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Saucepan
Step preview
- Add ground turmeric, ground cumin, fennel seeds, bay leaves, ground cinnamon and coconut cream to a clean medium bowl
- Mix until combined
- Add steak to the marinade
- Mix until well combined
- Assemble then set aside
- Add basmati rice, coconut milk, water and salt to a clean large saucepan
- Cook until liquid has evaporated - approx 15 min, low heat
- Add peanut butter, cayenne pepper, soy sauce, coconut cream, caster sugar and water to a clean saucepan
- Heat gently while stirring occasionally - low heat
- Heat vegetable oil to a clean frying pan
- Transfer marinade to frying pan
- Fry in frying pan until lightly browned - approx 5 min
- Transfer content of frying pan to 4 serving plates
- Transfer rice to 4 serving plates
- Transfer sauce to 4 serving plates
- Serve immediately