Curried Beef Satay Recipes

HOW TO MAKE BEEF SATAY

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.

GRILLED BEEF SATAY

Steps:

• Thread the beef onto the soaked skewers, working the skewers in and out of the meat so that it stays in place while grilling. Combine yogurt, ginger, garlic, curry powder, and lemon juice in a shallow platter and stir to combine. Place the beef skewers into the yogurt marinade and turn them until they are well coated. Cover and let the meat marinate in the refrigerator for up to 2 hours.
• Place a grill pan over medium heat and brush it with oil to prevent the meat from sticking. Grill the satays for 3 to 5 minutes on each side, until nicely seared and cooked through. Serve piled on a large platter garnished with cilantro.

CURRIED BEEF

Steps:

• In a large resealable bag, combine the flour, salt and pepper; add beef. Seal bag and shake to coat. In a large skillet, brown beef in 2 tablespoons oil; drain. , Add the onions and remaining oil; saute until onions are golden brown. Add garlic; cook 1 minute longer. Sprinkle with curry. Dissolve bouillon in boiling water; pour over beef and onions. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat is tender. , Add tomato juice and paste; cook for 5 minutes or until heated through. Serve with noodles or rice.

CURRIED BEEF AND CHICKEN SATAY

Steps:

• Slice the meat into thin strips, no more than 1/4" thick and about 1/2" wide for both the beef and chicken.
• Combine the curry powder, chilies, garlic, onions, salt, lemon juice, and honey in a large bowl.
• Add the meat strips and toss well to marinate for about fifteen minutes.
• Thread meat strips onto bamboo skewers, 3 or 4 pieces per skewer.
• Arrange the finished skewers in a glass casserole; cover with the remaining marinade, and refrigerate while making the sauce. Brown under a broiler or grill the meat skewers.
• Serve with a peanut butter sauce for dipping (see below). Sauce: Blend all ingredients together well to make a smooth sauce. Keep refrigerated until needed, but warm before serving.

MALAYSIAN BEEF SATAY

Steps:

• If you're using wooden skewers, soak them for 30 minutes prior to grilling so they don't burn.
• Heat oil in a frying pan, add the fennel and fenugreek and fry until they start to pop (30 seconds to 1 minute).
• Add the chillies, garlic, and curry paste. Fry another 2 minutes, stirring.
• Remove from heat and mix in the coconut milk. Put mixture in a large ziploc with the meat and marinate at least 30 minutes (overnight is best).
• Heat grill to high. Skewer the meat and grill 8-10 minutes or until cooked.
• While meat is grilling, place red chile, lime juice, fish sauce, peanut butter, peanuts, and green onions in a small saucepan and heat.

BEEF CURRY

Steps:

• In a skillet, cook the onion and the garlic in the oil over moderate heat until they are softened.
• Add the beef and cook over moderate-high heat, stirring, until well-browned.
• Add the tomatoes and the spices and simmer the mixture, covered, stirring occasionally, for 1 hour.
• Add 1 cup water, salt and the jam and simmer the curry, covered, for 1-2 hours more, or until beef is very tender.