Hereford Beef Satay

Popular throughout Southeast Asia and Indonesia, satay is skewered, grilled meat eaten with a fragrant dipping sauce.

Serves: 4

Total time (prep and cooking): 30 minutes


  • 450g (1lb) lean beef sirloin, rump or topside steaks, cut into 2.5cm (l inch) cubes


  • 30ml (2tbsps) coconut milk
  • 5ml (1tsp) light soft brown sugar
  • 1 red chilli, deseeded and finely chopped
  • 1 garlic clove, peeled and finely crushed
  • Salt and pepper
  • 1 large handful freshly chopped coriander
  • Extra coriander leaves and finely chopped red chilli, to garnish


  • Prepare the marinade ingredients in a large shallow bowl.
  • Thread equal amounts of the beef cubes onto 4 short metal or wooden skewers, place into the marinade and coat the beef cubes. Cover and marinate in the refrigerator for 20 minutes.
  • Cook the steaks according to preference on a preheated grill or barbecue, turning once.
  • Serve the satays scattered with extra coriander leaves and chopped red chilli.
  • Serve the satays with crusty bread and a spinach and tomato salad with elderflower dressing