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Beef skewers with macadamia and chilli sauce

These Asian style beef skewers with macadamia and chilli sauce are a unique combination that play with both soft and spicy flavours.
Course Light Meal
Preference Dairy Free
Perfect for Entertaining
Skill level Easy

Equipment

  • 16 bamboo skewers

Ingredients
  

Beef skewers

  • 1 kg rump steak cut into bite-sized chunks

Marinade

  • 1 onion medium sized, finely chopped
  • 4 large cloves garlic finely chopped
  • 5 tbsp kecap manis sweet soy sauce
  • 2 tbsp coriander ground

Macadamia and chilli sauce

  • 1 tbsp macadamia or peanut oil
  • 2 cloves garlic crushed
  • 1 tsp fish sauce
  • 4 shallots finely chopped
  • 125 ml coconut cream
  • 1 tbsp palm sugar
  • 1/2 cup macadamias roasted – 70g
  • 3 large mild red chillies chopped
  • 1 tsp lemongrass finely chopped
  • 1 tbsp soy sauce

Instructions
 

  • For the beef, combine the marinade ingredients in a large bowl, add the beef and stir. Cover and marinate in the fridge for 3 to 4 hours, stirring occasionally. Soak the skewers in cold water for 1 hour before using, so they don’t burn.
  • For the macadamia and chilli sauce, heat the oil in a small saucepan over a medium heat. Then add the garlic, fish sauce and shallots and sauté for 3 minutes. Add the coconut cream and sugar, bring to the boil then reduce to a simmer for 1 minute. Remove from the heat.
  • Put the macadamias, chillies, lemongrass and soy sauce in a blender or small food processor, pulse until combined then add the coconut cream mixture and pulse until well mixed.
  • Once the meat is marinated, thread evenly onto the skewers, making sure you leave room so you can use the stick as a handle. Heat a barbeque or grill to medium heat and cook skewers for 6-8 minutes or until beef is cooked to your liking, turning occasionally.
  • While the skewers are cooking, gently warm the sauce over the stove. Serve the beef skewers with the macadamia and chilli sauce, lime wedges and steamed jasmine rice.

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