HOW TO MAKE BEEF SATAY
With grilling season still in full swing, you can never have enough new and exciting ways to enjoy beef. This is the main course-size version of a fabulous Thai appetizer, strips of beef marinated in Asian spices, skewered, and grilled for a truly amazing combination of flavors. I think you should try this very soon.
Provided by Chef John
Categories World Cuisine Recipes Asian Indonesian
Time 2h30m
Yield 4
Number Of Ingredients 14
Steps:
- Place ginger, garlic, onion, brown sugar, fish sauce, vegetable oil, soy sauce, coriander, cumin, turmeric, and cayenne pepper into a mixing bowl; whisk into a smooth marinade.
- Bruise lemon grass by hitting it lightly several times with the back of a large chef's knife; mince the lemon grass and add to the marinade.
- Cut beef sirloin into strips about 2 1/2 inches long and 1/8 inch thick. Thoroughly mix the beef into marinade until all beef strips are completely coated, about 1 minute. Cover bowl with plastic wrap and marinate in refrigerator for 2 to 4 hours.
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Remove beef from marinade and shake off excess marinade. Thread 1/4 the meat onto each metal skewer.
- Arrange skewers on the preheated grill and cook until the meat stops sticking to the grill, about 1 to 2 minutes. Flip skewers over onto other side and cook until meat is well browned and shows grill marks, 2 to 2 1/2 minutes. Turn onto first side again and cook until meat is still slightly pink, 2 more minutes. Transfer to a platter and let skewers rest about 2 more minutes before serving.
Nutrition Facts : Calories 484.1 calories, Carbohydrate 19.2 g, Cholesterol 120.8 mg, Fat 26.8 g, Fiber 2.1 g, Protein 40.1 g, SaturatedFat 8.5 g, Sodium 1638 mg, Sugar 14.3 g
BEEF SATAY WITH THAI PEANUT SAUCE
Recipe video above. Meat on sticks is always a good thing, and Thai Beef Satay is one of the best! In this beef version of Thai Chicken Satay, a secret tenderising satay marinade makes economical steak astonishingly succulent. So good, you can eat it plain - but no one in their right mind would skip the Thai Peanut Sauce!Note: Baking soda tenderised beef needs to be thoroughly cooked to be tender. The beef is still a bit chewy if it's medium or less (because we're using economical beef).Top tip: Excellent to grill on the BBQ, or even better, over charcoal for a truly authentic Thai experience.Use leftover sauce for Thai Chicken Satay, Gado Gado (Indonesian Salad with Peanut Sauce) or just douse a bowl of plain rice. You can't go wrong!
Provided by Nagi
Time P1DT30m
Number Of Ingredients 20
Steps:
- If cooking on a BBQ or over charcoal, soak skewers for 2 hours in water so they don't burn.
Nutrition Facts : Calories 182 kcal, Carbohydrate 4 g, Protein 14 g, Fat 13 g, SaturatedFat 6 g, Cholesterol 31 mg, Sodium 383 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
THAI SATAY - MARINADE
Make and share this Thai Satay - Marinade recipe from Food.com.
Provided by Ian Magary
Categories Thai
Time P1DT12m
Yield 20 skewers, 20 serving(s)
Number Of Ingredients 10
Steps:
- Cut meats thin to fit on skewers later.
- Combine ingredients and marinade meat overnight or 1 - 2 hours in a vacuum bowl.
- Place meat on skewers and cook over open flame (BBQ).
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