Steak Satay
Someone once told me that you cannot cook steak properly in a microwave. I don’t agree and I think this recipe proves just how easy and successful this method can be.
Marinade this dish the night before you intend to cook it and serve it with rice and salad. Once prepared it cooks in just 15 minutes. You will need a shallow dish with possibly some kind of rack in it, which can be made of anything except metal.
All I do is buy wooden skewers that are longer than the dish is wide and balance them from edge to edge so that the meat is not actually touching the dish.
Four people will eat: 750g of rump steak, kept in the freezer for 30 minutes
½ a cup of peanut butter
180ml of beef stock
2 scallions, chopped
1tsp curry paste
1tbs honey
2tbs rice wine, dry sherry or vermouth 1tbs dark soy sauce
1tbs oil
The reason you freeze the steak is to make it easy for you to cut it into thin strips that you will eventually thread on to bamboo skewers. So, mix all your ingredients together, add the slices of steak and marinade in the refrigerator overnight.
The next day, thread the meat on skewers and, using the cooking arrangement described above, microwave them on high for 8 minutes, brushing the meat every 2 minutes with the marinade.
Once the steak is done, microwave the remaining marinade on high for 2 minutes. Then thicken it by adding 2 teaspoons of cornstarch blended with 1 tablespoon of water and microwaving for a further 3 minutes, stirring halfway through.
Serve the satay skewers intact and spoon the sauce over them.
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