Beef Sirloin Sosaties with Dried Apricot and Curry Marinade

By AislePrompt Editorial · Published 2026-10-07 · Updated 2026-10-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Cubes of beef sirloin threaded with dried apricots and onion, marinated overnight in a sweet-sour curry and vinegar sauce, then grilled over coals. This South African-inspired beef recipe, ready in about 50 minutes, pairs beef sirloin, cut into 3 cm cubes, dried apricots, red onions, cut into wedges for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 430 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 20 min Serves 6 South African cuisine 430 cal/serving

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Ingredients

1 kg beef sirloin, cut into 3 cm cubes
24 dried apricots
2 red onions, cut into wedges
2 tbsp vegetable oil
1 onion, finely grated
3 garlic cloves, minced
2 tbsp mild curry powder
1 tsp ground turmeric
1/3 cup apricot jam
125 ml brown vinegar
125 ml water
1 tbsp brown sugar
3 bay leaves
1 1/2 tsp salt
12 wooden skewers, soaked

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Instructions

Step 1: Heat the oil in a saucepan. Cook the grated onion and garlic for 4 minutes, then add the curry powder and turmeric and cook for 1 minute.
Step 2: Add the jam, vinegar, water, sugar, bay leaves and salt. Simmer for 5 minutes, then cool completely.
Step 3: Pour boiling water over the apricots, leave for 10 minutes, then drain.
Step 4: Put the beef in a non-reactive bowl, pour the cooled marinade over it, and refrigerate for at least 8 hours or overnight.
Step 5: Thread the beef onto the skewers, alternating with apricots and onion wedges. Keep the marinade.
Step 6: Boil the leftover marinade for 5 minutes, until it turns into a glaze.
Step 7: Grill the sosaties over hot coals for 8–10 minutes, turning and brushing with the glaze, until the beef is charred outside and medium in the centre. Serve with yellow rice or a green salad.