Malaysian-Style Australian Beef & Lamb Satay

Take Australian beef and lamb in a distinctly Malaysian direction with these flavour-packed grilled skewers from dietitian Lee Ping Nee.

Inspired by Malaysian satay and kampung-style cooking, the red meat is paired with fragrant Malay aromatics, herbs and spices before being finished on the grill. Nyonya-style acar brings freshness and acidity, while a premium macadamia-peanut sauce adds richness and nutty depth.

A colourful, balanced showcase of Malaysian culinary influences and the versatility of Australian red meat.

Recipe

Beef and Lamb Satay

300 g Australian beef rump, cut into cubes
300 g Australian lamb backstrap, cut into cubes
2 stalks lemongrass, white part only, finely minced
3 cloves garlic, minced
4 small shallots, or ½ red onion, blended or finely minced
1 cm piece galangal, grated
1 tbsp fresh ginger, grated
1 tsp ground turmeric
1½ tsp ground coriander
1 tsp ground cumin
½–1 tsp chilli powder or chilli flakes, to taste
1 tbsp light soy sauce or reduced-sodium soy sauce, or as needed
1–2 tsp kecap manis, as needed
1–2 tbsp coconut milk, as needed
1–2 tsp palm sugar or brown sugar, as needed
1 tbsp lime juice
Pinch–¼ tsp sea salt, to taste
½ tsp black pepper
1–2 tsp neutral oil or coconut oil, as needed
1–2 tbsp water, as needed
16 bamboo skewers, soaked in water before use

Grilled Vegetables
1 medium red or brown onion, cut into wedges
1–2 capsicums, mixed colours, cut into chunks
1 tsp neutral oil, for lightly coating the vegetables
Sea salt and black pepper, to taste

Grill the vegetables alongside the beef and lamb skewers.

Macadamia Peanut Sauce
¾ cup dry-roasted unsalted peanuts
¼ cup roasted unsalted macadamia nuts
1 tbsp tamarind pulp
2 tbsp neutral oil, or as needed
1 cup water, adjusting as needed for consistency
Pinch–¼ tsp sea salt, to taste
1–1½ tbsp palm sugar, or as needed
1 tsp ground coriander
1–2 tsp kecap manis, or as needed
8 dried red chillies, seeded and soaked
3 cloves garlic
4 small shallots or pearl onions
1 strip lemongrass, from 1 stalk
1 cm piece galangal
Nyonya-Style Acar
1 medium cucumber (approx. 250–300 g), deseeded and cut into sticks
1 medium carrot (approx. 120–150 g), cut into thin sticks
½–1 cup white radish or daikon (approx. 100–150 g), cut into thin sticks
½–1 cup pineapple (approx. 120–150 g), cut into small chunks or thin wedges
½ red onion or shallot, thinly sliced
1 small fresh chilli, sliced
1 tsp coarse sea salt, or as needed, for drawing moisture from the vegetables
½ cup rice vinegar, white vinegar or apple cider vinegar
¼ cup water, optional
1 tsp palm sugar or honey, optional or to taste
½–1 tsp ground turmeric
2.5 cm piece ginger, julienned or blended
1 cm piece galangal, optional
1 tbsp roasted unsalted peanuts
1 tbsp roasted unsalted macadamia nuts
1 tbsp neutral oil, or as needed
1 tbsp toasted sesame seeds
1–2 tbsp crushed roasted peanuts or macadamias, optional

Method

1. Marinate the beef and lamb

Place the lemongrass, garlic, shallots, galangal and ginger in a blender or food processor and process to a paste. Alternatively, finely mince or pound using a mortar and pestle.

Combine with the turmeric, coriander, cumin, chilli, soy sauce, kecap manis, coconut milk, palm sugar, lime juice, salt, black pepper and oil.

Divide the marinade between the Australian beef and lamb and toss well to coat. Cover and refrigerate for at least 1 hour, or preferably overnight, to allow the flavours to develop.

2. Soak the skewers

While the meat is marinating, soak the bamboo skewers in water for 20–30 minutes to help prevent them from burning on the grill.

3. Prepare the acar

Cut the cucumber, carrot, radish, red onion and chilli as specified in the ingredients list.

Combine the vinegar, lime juice, palm sugar or honey, turmeric, ginger and salt. Add the vegetables and toss until evenly coated.

Set aside for 20–30 minutes to allow the vegetables to pickle and the flavours to develop.

4. Prepare the sauce

Blend the soaked dried chillies, garlic, shallots, lemongrass and galangal until smooth.

Separately, pulse the roasted peanuts and macadamias until coarsely ground. Keep some texture in the nuts rather than processing them into a smooth paste.

5. Cook the macadamia peanut sauce

Heat the oil in a saucepan and sauté the spice paste until fragrant and slightly darker in colour.

Add the ground peanuts and macadamias, tamarind, water, salt, palm sugar, coriander and kecap manis. Stir well and simmer for 5–8 minutes, or until the sauce is thick but still pourable.

Add a little more water if needed to adjust the consistency. Balance the flavour with additional tamarind, palm sugar or salt to taste.

6. Assemble the skewers

Thread the marinated beef and lamb onto the soaked bamboo skewers, keeping the two meats on separate skewers for better control during cooking.

7. Prepare the vegetables

Cut the onion into wedges and the capsicum into chunks. Toss lightly with neutral oil and season with salt and black pepper.

8. Grill the skewers and vegetables

Preheat a barbecue or grill pan over medium-high heat.

Grill the beef and lamb skewers alongside the vegetables until lightly charred, turning regularly for even cooking. Cook the skewers for approximately 2–3 minutes per side, adjusting according to the size of the meat cubes and your preferred degree of doneness.

Lightly brush with oil or marinade during grilling as needed.

9. Rest and serve

Remove the skewers from the grill and allow them to rest for 3–5 minutes.

Arrange the beef and lamb satay on a serving plate and spoon the macadamia peanut sauce over the skewers. Serve with the grilled vegetables and refreshing Nyonya-style acar on the side.