Foodaware

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.