Shane Bailey’s Kimberly Red Beef Satay

Serves: 10-12 skewers


400g beef tri tips
Wooden skewers soaked overnight in water
2 tbsp coriander seeds, toasted
2 tsp cumin seeds, toasted
3 tbsp lemongrass, finely chopped
1 tsp salt
1 tbsp chopped galangal
2 tsp turmeric powder
Pinch chilli powder
2 tbsp coconut oil
1 tbsp sugar



Grind coriander and cumin to powder.
In a blender, chop lemongrass, salt and galangal till it becomes a paste.
Add powders, then sugar and oil.
Cut the beef into strips and place on skewers, brush with marinade and leave for at least an hour. 

Satay Sauce

4 large dried chillies, deseeded and soaked till soft
1 tbsp coriander seeds, toasted
1 tbsp cumin seeds, toasted
1 tbsp lemongrass
2 tsp galangal chopped
½ tsp kaffir lime zest
1 tbsp chopped red shallots
2 tbsp chopped garlic
1 coriander root cleaned and chopped
375ml coconut cream
2 tbsp sugar
½ cup finely ground peanuts
½ cup coconut milk
1 tbsp fish sauce
Pinch chilli powder

Puree the galangal, zest , shallots, garlic, coriader root  till a fine paste, then add dry spices and combine.
Heat coconut milk until it simmers then stir in paste.
Cook gently for 5 minutes then add peanuts, coconut milk and sugar.
Cook for another 5 minutes then add fish sauce and chilli powder.

To Serve

Grill skewers on the bbq till medium rare.
Serve on a banana leaf with satay sauce.
Garnish with coriander leaves.

Wine Suggestion

Although beef traditionally calls for a red, these seasonings suggest a white wine. A rich Californian, such as a full-bodied Chardonnay will work perfectly with the flavours. If you prefer red wine, try a light, fruity Beaujolais.

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