Serves
4
Prep Time
20 minutes
Cooking Time
10 minutes
Ingredients
- 1 tablespoon oil
- 500g jar Chicken Tonight Cashew Satay Sauce
- 1 onion, finely chopped
- 500g rump steak, trimmed
- Chopped roasted peanuts or cashews, fresh coriander and lime wedges, for garnish
- Steamed rice, for serving
Method
STEP 1Heat oil in a saucepan and sauté onion for 2-3 minutes or until translucent. Add Chicken Tonight Sauce and bring to the boil. Simmer for 1 minute. Remove half the sauce and reserve as a dipping sauce. Meanwhile, cool the remaining sauce.
STEP 2
Cut steak into thin strips and thread onto bamboo skewers. Brush with cooled satay sauce.
STEP 3
Cook under a hot grill or on an oiled chargrill or BBQ plate until cooked through, approximately 4-5 minutes.
STEP 4
Serve satay sticks with nuts, coriander, lime wedges and rice. Accompany with reserved sauce as a dipping sauce.
Tips
Soak bamboo skewers in water for 1 hour before threading to reduce burning during cooking.