Ingredients

• 750 g - rump steak
• 1 - medium onion, grated
• 1/2 tsp - finely grated lemon rind
• 1 tsp - turmeric
• 1 tsp - ground cumin
• 1 tsp - ground fennel
• 1 tbsp - soft brown sugar or palm sugar
• 1 tbsp - tomato ketchup or soy sauce
• 1/2 cup - coconut milk
• 1.5 tsp - salt

How to Make Malaysian-Style Beef Satays

• Trim meat of any fat and sinew, slice across the grain into long, thin strips.
• Combine meat and all remaining ingredients in a medium dish.
• Thread meat on bamboo skewers.
• Place in dish with remaining marinade mixture.
• Store, covered, in refrigerator for 2 hours, preferably overnight, turning occasionally.
• Place the skewered meat on a cold, lightly oiled grill.
• Place under a high heat until well cooked, turning the skewers occasionally and basting the meat several times with the marinade.
• Serve with rice and a garnish of sliced cucumber and onion wedges.