Malaysian Satay Beef Steaks with Cucumber & Pineapple Kerabu
Preparation time is 20minutes
Cook time is 20minutes
Total time is 40minutes
Serve is for 4 people
Estimated cost per serve is 4.25 dollar
Difficulty level: 4 out of 4
14 Ingredients
Number of servings
4
- 1 small red chilli, deseeded, finely chopped
- 1 medium cucumber, diced
- 1/2 fresh pineapple, peeled, cored, diced
- 1 small brown onion, finely chopped
- 1 small red onion, peeled, thinly sliced
- 2 limes, juiced
- 1 pinch pepper (for seasoning)
- 250milliliter can mild satay sauce
- 4 beef blade steaks, bone intact
- 2teaspoons peanut oil
- 2teaspoons caster sugar
- 2 cup medium grain white rice, steamed (to serve)
- 1/2 cup light coconut milk
- 1 pinch pink salt ground (to taste)
Nutrition per serving
3000kJ / 718Cal
3000 Kilojoules or 718 Calories
34% of daily energy intake*
Protein
40.8grams
Fat
22.7grams
Carbs
86.5grams
Sugars
13.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 7
Heat the oil in a saucepan over medium heat. Add onion and cook for 3-4 minutes or until soft.
Step 2 of 7
Add satay sauce and stir until smooth. Slowly add coconut milk to satay sauce, stirring until well combined and simmer for 2 minutes until heated through.
Step 3 of 7
Remove from heat and set aside.
Step 4 of 7
Heat a large non-stick frying pan over medium-high heat. Season steaks with salt and pepper. Cook steaks for 3 minutes. Turn and cook for a further 2 minutes for medium-rare.
Step 5 of 7
To make the kerabu, combine remaining ingredients in a bowl.
Step 6 of 7
Divide steaks among serving plates. Top with satay sauce and kerabu.
Step 7 of 7
Serve with rice and satay sauce.
You might also like
Your identity is kept private from the public