Time: 40 minutes



Serves 4 (as a starter)



For the steak marinade



1 tbsp grated ginger

1 garlic clove, minced

2 tbsp soy sauce

½ tsp chilli powder

Juice of 1 lime

2 tbsp gentle brown sugar

1 tbsp fish sauce

500g sirloin steak, lower into skinny strips



For the satay sauce



100g walnuts

50ml walnut oil

20ml water

1 heaped tbsp crimson curry paste

2 tsp grated ginger

1 tsp groundnut oil

150ml coconut milk

2 tbsp soy sauce

1 tsp brown sugar

Juice of half a lime



You’ll additionally want



Round 12 metallic (or soaked bamboo) skewers

1 crimson chilli, deseeded and finely sliced

Handful of coriander, roughly chopped

Handful of California walnuts, toasted and roughly chopped



Combine collectively the steak marinade components and coat the steak strips, leaving to marinate for 30 minutes. In the meantime, to make the satay sauce place the California, walnut oil and water right into a meals processor and blitz till you may have a easy walnut paste, then depart apart.



Place the crimson curry paste, ginger and groundnut oil right into a medium-sized saucepan and saute for 1-2 minutes over a medium warmth. Whisk within the coconut milk, soy sauce, brown sugar, lime juice and walnut paste and cut back to the bottom warmth setting, permitting to simmer. Stir often to make sure a easy consistency – the sauce ought to thicken as it’s heated.



Thread the steak onto the skewers. Preheat a big griddle pan over a medium to excessive warmth and cook dinner the skewers for 1-2 minutes, brushing them with extra marinade as you go. Plate the skewers alongside the walnut satay sauce (additionally drizzling some on high) and high with the crimson chilli, coriander and toasted walnuts to serve.



Recipe from California walnuts (californiawalnuts.uk)



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