Beef Satays With Macadamia Nut Dipping Sauce Recipes

BEEF SATAYS WITH ASIAN DIPPING SAUCE

Steps:

• Soak 24- 6 inch wooden or bamboo skewers in water for 30 minutes.
• Freeze steak 20 minutes.
• Combine vinegar, red pepper, sugar, shallot, ginger, chile garlic sauce, and lemon zest in small serving bowl to make dipping sauce.
• Blanch yellow peppers in boiling water for 1 minute.
• Drain, rinse with cold water, and pat dry with paper towels.
• Toss in medium bowl with 2 tablespoons dipping sauce.
• Preheat broiler or BBQ.
• Slice steak into 24 very thin strips and sprinkle with salt.
• Thread 1 beef strip, 1 yellow pepper triangle and 1 scallion piece onto each skewer, twisting meat as you go.
• Broil or BBQ until cooked through, 3 to 5 minutes on each side.
• Serve 2 satays per person, with dipping sauce.

BEEF SATAYS WITH MACADAMIA NUT DIPPING SAUCE

Steps:

• For satays:
• slice beef thinly and then into 1" strips.
• Thread the beef onto the skewers and place in a shallow pan.
• For marinade:
• Combine fish sauce, soy sauce, coconut milk, ginger, garlic, lime juice, curry powder and honey together until well mixed in medium-sized bowl. Pour over the top of skewers. Cover and refrigerate for at least 30 minutes, and up to 2 hours.
• For sauce:
• Heat oil in medium saucepan and add the ginger, garlic, shallots, lemongrass and kaffir lime. Sauté over medium heat for 5 minutes. Add the turmeric, coriander seed, brown sugar, lime juice, coconut milk and macadamia nuts. Bring to a boil, then simmer for 10-15 minutes until nuts have softened.
• Puree sauce in food processor or blender until there are no more lumps. Let cool completely.
• Remove satays from marinade, pat dry and grill over high heat until the meat is just cooked through.
• Serve hot with cool dipping sauce.

MARINATED BEEF SATAYS WITH SWEET CHILE DIPPING SAUCE

Steps:

• Marinate steak in a bowl with oils, soy sauce, wine, garlic, scallions, black pepper, and sugar. Let stand at least 4 hours refrigerated.
• On a hot oiled grill, cook satays until medium rare.
• On a large plate, arrange red lettuce, noodles, and basil. Wrap beef, noodles, and basil with the lettuce, in amounts desired. Dip into the Sweet Chile Dipping Sauce.
• Suggested drink: Singha Beer
• In a hot saute pan, coat with oil and cook pepper, shallots, ginger, chiles, and lemongrass until soft. Deglaze with juice. Add honey and salt and check for seasoning. Serve at room temperature.

BEEF SATAY WITH A PEANUT DIPPING SAUCE

Steps:

• Place the beef strips in a medium-sized bowl and pour the teriyaki sauce over them. Add 1 tablespoon of ginger, 1 tablespoon garlic and the salt to the bowl and stir to combine. Marinate, refrigerated, while you make the dipping sauce. In a small bowl, combine the remaining ginger, peanut butter and coconut milk in a small bowl and whisk together. Add the sesame oil, soy sauce, brown sugar, lime juice, fish sauce, cayenne pepper and 1 teaspoon garlic to the bowl and whisk to combine. Place the sauce in a serving bowl and garnish with the cilantro and chopped peanuts. To serve the satays, set-up a Hibachi or indoor grill on the dining table with the carrots, celery and shiso around the grill. Remove the beef strips from the refrigerator and use skewers to thread the meat. Have your guests grill the satays themselves over the grill, about 30 seconds to 1 minute on each side for medium-rare. Serve, with the dipping sauce and veggies on the side.

BEEF SATAY WITH PEANUT SAUCE

Steps:

• In a small bowl, stir together the peanut butter, soy sauce, vinegar, lemon juice, 1 tablespoon of the dressing mix, and 3/4 cup water and set aside.
• If the beef strips have not already been flattened, gently pound them flat with a rolling pin. In a bowl, toss together the beef, oil, and remaining salad-dressing mix. Coat each strip of beef well and thread a skewer through it.
• Broil 2 to 3 minutes per side. Serve the satays hot with the dipping sauce.

BEEF SATAY

Steps:

• Remove all fat from meat.
• Cut meat into strips approx 2 1/2 cm thick, then cut each strip into 5mm pieces.
• Mix remaining ingredients marinade ingredients together (except for extra oil).
• Add meat; mix well.
• Let stand overnight or for several hours.
• Drain marinade from meat; reserve marinade for sauce.
• Thread meat on bamboo skewers.
• Put under hot grill; grill until golden brown and cooked through.
• Turn skewers frequently, brushing with extra oil.
• Serve with Sate Sauce.
• Sate Sauce: Heat butter in pan; add peeled and finely-chopped onion; saute gently until onion is golden brown.
• Add remaining ingredients; mix well.
• Add reserved marinade; stir until combined.
• Bring to boil; boil uncovered 5 minutes or until sauce is thick.
• Serve hot or cold.
• Serves 6.

BEEF SATAY WITH PEANUT SAUCE

Steps:

• In a bowl, stir together all of the ingredients for the marinade, coat meat thoroughly and leave to marinate 4 hours, or overnight is best.
• When marinated, thread onto skewers if you like, otherwise pan fry or barbecue.
• Cook meat on BBQ, grill or pan until cooked. Keep warm.
• Mix together all the Peanut sauce ingredients in a small saucepan, heat gently over low heat until peanut butter is melted and all ingredients are combined and hot. Serve with meat. Satay is always best served with jasmine or white rice.