Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: finely chop onion and crush garlic. finely slice rump into thin strips, place in a non-reactive dish. mix marinade ingredients together in a small jug, then pour over rump, cover and chill for 1 hour. for satay sauce put peanut butter, coconut milk, sugar and chilli in amall saucepan and stir over a medium heat until peanut butter melts and becomes thick. remove from heat and stir through coriander. assemble beef satay by threading one or two strips onto presoaked wooden skewers, reserve marinade. preheat a chargrill or barbecue on high. cook for about 4 minutes basting with marinade, turning frequently. serve with satay sauce.

Target recipe: preheat oven to 425 degrees fahrenheit (220 degrees celsius). spray baking pan with vegetable spray. in a small bowl or food processor, combine peanut butter, chicken stock, coriander, rice wine vinegar, honey, sesame oil, soya sauce, garlic, ginger and sesame seeds. set 3 tablespoons (45 ml) aside. cut chicken into 1 inch (2.5 cm) cubes. thread onto 10 small bamboo or barbecue skewers. place skewers in prepared pan. brush with half of the peanut sauce that has been set aside. bake approximately 5 minutes. turn over and brush with the remaining 1-1/2 tablespoons (20 ml) sauce. bake 5 more minutes or just until chicken is done. serve with remaining peanut sauce.