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beef satay skewers

Julie’s beef satay skewers

Total Time
30 min
20 min
10 min
Zesty lime and a touch of chilli gives these skewers an extra flavour kick. Serve with a side salad of rocket, carrot, coriander, cabbage, lime wedges and chilli for that extra kick.


Beef rump steak, raw

400 g, (buy 500g), fat trimmed

Lime juice

2 tbs

Lime rind

½ tsp, finely grated

Soy sauce

1 tbs

Fresh ginger

1 tsp, finely grated


1 clove(s), crushed

Fresh red chilli

½ whole, finely chopped (optional)

Oil spray

1 x 3 second spray(s)

Light peanut butter

¼ cup(s), (80g)

Soy sauce

3 tsp

Lime juice

2 tsp

Fresh red chilli

½ whole, finely chopped (optional)


  1. Cut beef into thin strips, about 5cm in length. Whisk lime juice and rind, soy sauce, ginger, garlic and chilli in a large bowl. Add beef strips and toss well to coat.
  2. Meanwhile, to make dipping sauce, whisk peanut butter, soy sauce, lime juice and chilli in a small bowl until combined. Season with black pepper, then gradually whisk in 1/4 cup (60ml) hot water, 1 tablespoon at a time, to give a smooth consistency. Set aside.
  3. Thread beef strips onto 8 wooden skewers.
  4. Lightly spray a large non-stick frying pan or barbecue plate with oil and heat over mediumhigh heat. Cook skewers for 6-8 minutes, turning occasionally, until evenly browned and cooked to your liking.
  5. Serve with reserved dipping sauce.


TIP: Soak wooden skewers in water for at least 30 minutes to prevent them charring during cooking.