A recipe from the Good Food collection.
750 g (1½ lb) rump steak
⅓ cup (80 ml/2¾ fl oz) soy sauce
2 tablespoons oil
2 cloves garlic, crushed
1 teaspoon grated ginger
1 cup (250 ml/8 fl oz) pineapple juice
1 cup (250 g/8 oz) peanut butter
½ teaspoon garlic powder
½ teaspoon onion powder
2 tablespoons sweet chilli sauce
l/4 cup (60 ml/2 fl oz) soy sauce
1. Soak 30 wooden skewers in cold water for 30 minutes. Trim the steak of excess fat and sinew, then slice across the grain evenly into long, thin strips. Thread and bunch up the strips onto the skewers, and then place the assembled skewers in a shallow non-metal dish.
2. Combine the soy sauce, oil, garlic and ginger in a small jug and pour over the satays. Store in the refrigerator, covered with plastic wrap, for several hours or overnight, turning occasionally. Place the skewers on a hot, lightly oiled grill or barbecue. Cook for 8–10 minutes or until tender, turning occasionally. Serve with the Peanut Sauce.
3. To make Peanut Sauce: Combine the juice, peanut butter, garlic and onion powders and sauces in a small pan and stir over medium heat for 5 minutes, or until the mixture is smooth. Serve warm.