These Asian style beef skewers with macadamia and chilli sauce are a unique combination that play with both soft and spicy flavours.
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.