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    Beef Satay with Cucumber

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    Beef Satay with Cucumber

    To get a real Singaporean feel, cook this on a barbecue outside, where the sweet-smelling smoke can really spike your appetite. The cucumber and crisp iceberg lettuce are not just for decoration: they provide a cooling contrast to the spicy beef and rich satay sauce.

    • Preparation time: 15 minutes, plus marinating
    • Cooking time: 5 minutes
    • Total time: 20 minutes, plus marinating 20 minutes

    Serves: 4


    • 1 Lime, quartered
    • 3 tbsp Soy sauce
    • 1 tbsp Vegetable oil
    • 1 tbsp Lime juice
    • 1 tsp Ground cumin
    • 1 tsp Ground coriander
    • A pinch Cayenne pepper
    • 2 Garlic cloves, crushed
    • 1 Iceberg lettuce, chilled and cut into wedges
    • 1 Cucumber, peeled and sliced
    • 500g Rump steak, 2cm-thick and trimmed of fat, cut into 16 x 1cm-wide slices


    1. Soak 16 bamboo skewers in water for 30 minutes to prevent burning. Lay the beef on a board, cover with clingfilm and lightly bash with a rolling pin to flatten and tenderise. Mix the soy sauce, oil, lime juice, spices, garlic and a pinch of salt; coat the beef in it. If you have time, leave it to marinate for an hour or so.
    2. Heat a griddle pan or barbecue until hot. Thread the beef slices onto skewers and cook for 2 minutes on each side, until golden round the edges and just cooked through. Warm the satay sauce. Serve the skewers on beds of cucumber, with the lettuce, lime wedges and individual bowls of satay sauce.

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