Editor's Rating

9.7

A twist on the classic chicken satay with the best homemade peanut sauce.

Ingredients
1 kg of beef bavette
chilli pepper, to taste
1 clove garlic, finely chopped
2 tablespoons soy sauce
salt and pepper

 SAUCE
2 tbsp sunflower oil
2 shallots, finely chopped
2 cloves garlic, finely chopped
3 cm piece fresh ginger, peeled and grated
chilli pepper, to taste
2 tablespoons ketjap manis
250ml coconut milk
1 tablespoon sugar
100g peanut butter

 Method
1
Cut the bavette into long strips. Mix in a bowl with the chilli, garlic, soy sauce, some salt and pepper. Set aside.

2
Make the sauce. Heat a frying pan over medium heat with 2 tablespoons sunflower oil and sweat the shallots for 3 minutes. Add the garlic, ginger and chilli and cook for another 1 minute. Add the ketjap manis and reduce lightly. Add the coconut milk and sugar and bring to a boil.

3
Turn off the heat and add the peanut butter, mixing well. If the sauce is too thick, add a little water to thin the sauce.

4
Thread bavette the pieces on skewers and grill them in a grill pan for several minutes. They must remain pink inside.

5
Heat the peanut sauce. Serve spooned over with beef satay and micro herbs and crispy onions.