Malaysian Beef Skewers with Crunchy Peanut Sauce

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recipe by Cormac Walsh

  • Time icon
    Total Time
    0mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    929

Tender beef skewers in an aromatic, fragrant marinade with crunchy peanut sauce. The coconut rice makes a sensational side and the peanut sauce will keep you coming back for more. Serve with lime wedges to cut through the richness of the coconut.

recipe updated Sep 14, 2020

Ingredients

  • Bay leaves icon
    Bay leaves
    1 (about 0.2 g)
  • Steak icon
    Steak
    500 g (about 2 ¾)
  • Ground turmeric icon
    Ground turmeric
    ½ tsp (about 1.15 g)
  • Ground cumin icon
    Ground cumin
    1 tsp (about 2.1 g)
  • Fennel seeds icon
    Fennel seeds
    ½ tsp (about 1.02 g)
  • Ground cinnamon icon
    Ground cinnamon
    ½ tsp (about 1.33 g)
  • Coconut cream icon
    Coconut cream
    75 ml (about 97.5 g)
  • Basmati rice icon
    Basmati rice
    250 g (about 1 ¼ cups)
  • Coconut milk icon
    Coconut milk
    200 ml (about 200 g)
  • Water icon
    Water
    250 ml (about 250 g)
  • Salt icon
    Salt
    ½ tsp (about 3 g)
  • Peanut butter icon
    Peanut butter
    2 tbsp (about 33 g)
  • Cayenne pepper icon
    Cayenne pepper
    ¼ tsp (about 0.54 g)
  • Soy sauce icon
    Soy sauce
    1 tbsp (about 18 g)
  • Caster sugar icon
    Caster sugar
    ¼ tsp (about 1.06 g)
  • Water icon
    Water
    3 tbsp (about 45 g)
  • Vegetable oil icon
    Vegetable oil
    1 tbsp (about 13.8 g)

Tools

  • kCook icon Whisk
  • kCook icon Medium bowl
  • kCook icon Frying pan
  • kCook icon Large saucepan
  • kCook icon Serving plate
  • kCook icon Saucepan

Step preview

  1. Add ground turmeric, ground cumin, fennel seeds, bay leaves, ground cinnamon and coconut cream to a clean medium bowl
  2. Mix until combined
  3. Add steak to the marinade
  4. Mix until well combined
  5. Assemble then set aside
  6. Add basmati rice, coconut milk, water and salt to a clean large saucepan
  7. Cook until liquid has evaporated - approx 15 min, low heat
  8. Add peanut butter, cayenne pepper, soy sauce, coconut cream, caster sugar and water to a clean saucepan
  9. Heat gently while stirring occasionally - low heat
  10. Heat vegetable oil to a clean frying pan
  11. Transfer marinade to frying pan
  12. Fry in frying pan until lightly browned - approx 5 min
  13. Transfer content of frying pan to 4 serving plates
  14. Transfer rice to 4 serving plates
  15. Transfer sauce to 4 serving plates
  16. Serve immediately
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