Sticky Beef Skewers with Satay Sauce & Pickled Cucumber by Neven Maguire
Recipe, Method & Chef’s Top Tip below 
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Serves 4
Ingredients
4 Quality Assured Irish Angus Striploin Steaks
14 bamboo skewers
Rocket leaves, to serve
Marinade
3 garlic cloves, crushed
2 tsp Cajun spice
2 tbsp honey
4 tbsp Soy & Ginger Sauce
Zest ½ lemon
1 tsp thyme leaves
Satay Sauce
400g coconut milk
100g crunchy peanut butter
2 tbsp Soy & Ginger Sauce
2 tbsp Sweet Chilli Sauce
1 tsp muscovado sugar
Juice 1 lime
Pickled Cucumber
4 tbsp rice vinegar
2 tbsp caster sugar
½ cucumber, peeled, seeded, thinly sliced
Method
Beef Skewers
Thread beef strips onto skewers (1 piece each). Mix marinade ingredients in a shallow dish, coat beef and chill 2–3 hrs or overnight. Heat griddle with 2 tbsp oil until smoking. Cook skewers 2–3 mins per side, spooning over marinade. If it catches, add 1 tbsp water.
Satay Sauce
In a pot combine coconut milk, peanut butter, soy & ginger sauce, chilli sauce, sugar, lime. Stir, simmer to thicken, season.
Pickled Cucumber
Mix vinegar, sugar, pinch of salt until dissolved. Add cucumber, stir and set aside.
Serve
Place skewers on rocket leaves with satay sauce and pickled cucumber.
Chef Tip: Soak skewers in cold water first to stop burning.
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