SATAY KANGAROO
Recipe I found on the Kangaroo Industry Association of Australia's site. The original recipe didn't include any quantities so I've listed what I used to cook a single serve. According to the site it also works well with chicken and pork, but not beef. If you don't like chili I think it would be OK without or adjusted down in quantity, it is fairly strong as posted so maybe just use a quarter if you want a tang. Also note this also really does have a strong peanut taste which I love - but if you don't like a fair whack of peanut butter on toast this probably isn't the recipe for you.
Provided by Peter J
Categories Wild Game
Time 15m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- Mix peanut butter, garlic, chili, herbs and water in a small bowl. It should be about the same consistency as pancake batter so you might need to adjust the amount of water a little depending on the thickness of the peanut butter.
- Heat oil in wok over medium temperature and stir-fry onions until soft.
- Add sliced kangaroo and cook until surface is brown, this will only take a minute or two. If using chicken or pork you will probably want a few minutes more to ensure it's cooked through.
- Add sauce and bring to a boil.
- Serve over fried rice or a salad.
Nutrition Facts : Calories 302.1, Fat 25.4, SaturatedFat 3.9, Cholesterol 0.9, Sodium 187.9, Carbohydrate 13.9, Fiber 3.9, Sugar 5.1, Protein 8.9
SATAY BEEF SKEWERS RECIPE BY TASTY
Here's what you need: small red onion, scallions, garlic, fresh ginger, curry powder, ground turmeric, ground cumin, kosher salt, soy sauce, fresh lemongrass, lime juice, coconut milk, peanut oil, peanut butter, peanuts, beef
Provided by Frank Tiu
Categories Dinner
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a food processor, combine the red onion, scallions, garlic, ginger, curry powder, turmeric, cumin, salt, soy sauce, lemongrass, lime juice, coconut milk, peanut oil, and peanut butter. Purée until smooth.
- Divide the sauce between 2 small bowls. Add the chopped peanuts to one of the bowls and stir to combine. Cover with plastic wrap and refrigerate until ready to use.
- Pour the remaining sauce over the cubed beef in a medium bowl. Toss well to coat. Cover the bowl with plastic wrap and let marinate in the refrigerator for at least 2 hours, up 6 hours.
- Preheat the oven to 425°F (220°C). Line a 9-inch (23 cm) square baking dish with parchment paper.
- Thread the beef cubes onto skewers and set over the baking dish.
- Bake for 20 minutes, until the beef is seared and juicy.
- Serve the satay beef with the reserved sauce alongside.
- Enjoy!
Nutrition Facts : Calories 620 calories, Carbohydrate 17 grams, Fat 48 grams, Fiber 4 grams, Protein 35 grams, Sugar 4 grams
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