1. Satay : Combine onion, ginger, garlic, maple syrup, turmeric and coriander and 1 tbsp (15 mL) water in a blender; purée to a smooth paste. Measure out 2 tbsp (30 mL) for the satay sauce and transfer the rest to a sealable freezer bag. 2. Cut beef across the grain into thin strips; add to bag, massaging with marinade. Seal and refrigerate for at least 1 hour or up to 6 hours. Meanwhile, soak skewers in water for at least 30 minutes. 3. Satay Sauce: Meanwhile, combine peanut butter, coconut milk, lime juice, maple syrup and the reserved 2 tbsp (30 mL) of the satay marinade in a small saucepan. Warm over medium heat, whisking until smooth. Add Sambal to taste and set aside. 4. Rojak Salad : Combine pineapple, cucumber, mango, apple, tofu, hoisin sauce, soy sauce, maple syrup, and lime juice in a large bowl; toss to coat. Season with Sambal to taste. Cover and refrigerate until ready to serve. 5. Discard marinade from meat. Pat beef strips dry with paper towel. Thread beef strips onto skewers and season the beef lightly with salt. Grill in a closed preheated barbecue over high heat (500°F/260°C) for about 2 to 4 minutes, turning twice or more or until browned and cooked to medium-rare (145°F/63°C) doneness at the least (or 160°F/71°C for medium, or 170°F/77°C for well-done). 6. Serve the Satay immediately, with the Satay Sauce and Rojak on the side. Sprinkle with sesame seeds and peanuts.

Singapore-Style Beef Satay with Rojak Salad

Ingredients

Directions

How to Cook It

Cuts Used in This Recipe

Hanger Steak