This recipe for Malaysian-style marinated meat with a chili dipping sauce works particularly well with steak. Sliced chicken or pork fillets can be used as good alternatives, however. The richly marinated meat is sizzled on a grill and eaten with the dipping sauce. You can add flare to a barbecue by serving this quick chili sauce recipe for meat outdoors. Prepare the dipping sauce inside and grill the ready-marinated meat over a well-heated barbecue.

Ingredients (to serve between 4 and 6 people):

Ingredients for marinade:

1 clove of garlic (crushed)
1 inch of fresh root ginger (chopped)
2 tsp of black peppercorns
1 tbsp of sugar
2 tbsp of tamarind sauce
3 tbsp of dark soy sauce
1 tbsp of oyster sauce
4 7oz rump steaks a little vegetable oil (for brushing)
shredded carrot and spring onion (scallion), to garnish (mixed together)

Ingredients for dipping sauce:

5 tbsp of beef stock
2 tbsp of tomato ketchup
1 tsp of chili sauce
juice of 1 lime

Firstly, using a mortar and pestle, mash together the ginger, garlic, peppercorns, sugar and tamarind sauce. Mix together with the soy and oyster sauces. Spoon this mixture over the steaks. Cover the steaks and leave them to marinate in the refrigerator for between 1 and 8 hours. Try and leave the meat to marinate for a few hours if you can. The marinate will be absorbed by the meat better over a longer period.

Next, heat up a cast-iron grill plate over a high heat until it is very hot. Scrape the excess marinade from the meat and it put to one side. Brush the meat with some vegetable oil. Grill the steaks for between 2 and 6 minutes on each side (depending on how thick they are and how well-done you want them). If you are using chicken or pork instead of steak, grill the meat (turning frequently) until it is well-cooked throughout.

While you are cooking the meat, make the dipping sauce. Start by putting the marinade in a pan. Then add the beef stock (or stock of your choice according to the meat you are using), tomato ketchup, lime juice and chili sauce. Set the pan on a low heat. Simmer the sauce to heat it through, stirring occasionally.

Put the steaks (or sliced chicken or pork fillets) on a warmed platter while still sizzling hot. Quickly garnish them with the shredded carrot and spring onion mixture. Serve immediately, placing the chili sauce in a warm bowl on the table for the diners to dip their meat in.

This quick chili dipping sauce for Malaysian-style meat recipe is great when cooking for guests. The meal tastes fantastic, while the shared meat-dipping experience is fun and enjoyable. Serve as a starter in small amounts to stimulate your guest's taste buds and conversation!




Chili Dipping Sauce