Beef satay







Cook Time

35-45 Min


  • 900g/2lb rump steak, cut into cubes
  • 75ml/3fl oz black bean sauce
  • 2 tablespoons vegetable oil
  • Soak 4 bamboo skewers for at least 30 minutes.
  • Thread the steak cubes onto the skewers, and brush with the black bean sauce.
  • Heat the oil in a ridged grill pan over a medium-high heat. Grill the satay for 2–3 minutes on each side, brushing with any leftover black bean sauce. Serve hot.


  1. Skewer Safety:
    • When using bamboo skewers, soak them in water for at least 30 minutes before threading the beef to prevent them from burning during grilling.
  2. Meat Handling:
    • Practice safe meat handling to avoid cross-contamination. Wash hands, utensils, and surfaces thoroughly after handling raw meat.
  3. Grilling Safety:
    • When grilling, follow safety guidelines, and be cautious of flare-ups. Keep a spray bottle of water nearby to manage any flames.
  4. Marinating Time:
    • While marinating, refrigerate the beef if marinating for an extended period to prevent bacterial growth.
  5. Check for Doneness:
    • Ensure that the beef is thoroughly cooked to a safe internal temperature to prevent foodborne illnesses.
  6. Sharp Skewers:
    • Be cautious when handling and eating food from skewers, especially for children. Use proper utensils and avoid sharp ends.
  7. Grill Ventilation:
    • Cook in a well-ventilated area, especially if using a stovetop grill, to avoid inhalation of smoke.
By adhering to these precautions, you can safely prepare and enjoy delicious beef satay with peanut sauce.


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