Homemade beef satay


Soak the lemongrass stalks in cold water for about an hour. Combine the sunflower oil, sweet soy sauce, chilli sauce, ginger and garlic to make a marinade, then add the meat cubes and coat well. Drain the lemongrass and use the stalks as skewers for the meat (use a knife if you need help to pierce a small hole in the meat).

Ingredients for Homemade beef satay

Main dish, barbecue, serves 4 *Get the best taste and start marinating one day prior to your barbecue!
  • 2 lemongrass stalks, cut in half lengthways
  • 1 tablespoon of sunflower oil
  • 3 tablespoons of ketjap manis (indonesian sweet soy sauce)
  • 2 tablespoons of sweet chili sauce
  • 1 tablespoon of of Asian fish sauce
  • 1 small piece of ginger (1cm)
  • 1 garlic clove, peeled and crushed
  • 500g of beef, diced
  • 3 handful of unsalted peanuts, chopped
  • 3 tablespoons of fresh cilantro, finely chopped
  • 1 teaspoon of chili flakes

For best results, leave the cubes to marinate in your fridge overnight, then, on the day of your barbecue:

Grill the beef skewers for about 4 minutes, or until they are caramelised on the outside and pink inside - use what's left of your marinade to brush the skewers while they're cooking. To serve, sprinkle with the chopped peanuts, coriander and chilli flakes.

Grab one while you can - they'll disappear quickly!