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
SWEET CHILE DIPPING SAUCE
Provided by Andy Ricker
Time 30m
Yield 8 servings
Number Of Ingredients 6
Steps:
- To a small saucepan, add water, vinegar, and sugar; bring to a simmer over medium-high heat. Meanwhile, roughly slice chiles and garlic. Place in a food processor with salt and pulse to a rough chop; add to the pot. Turn heat to low to maintain a steady simmer and cook, uncovered, until the liquid thickens slightly and becomes just slightly syrupy, 8-12 minutes. Cool to room temperature. The sauce will thicken further as it cools. Makes ¾ cup. You can store it in the refrigerator in a sealed container for months; the flavor improves as the ingredients continue to meld.
WASABI MARINATED BEEF SATAY WITH FIERY JAPANESE DIPPING SAUCE
I found this recipe on the Texas Beef Council website. Don't let the name of the dipping sauce fool you - DH and I didn't find it fiery. Some people may find it a little spicy, but not fiery. Freezing the meat prior to slicing and using an electric knife makes this job much easier. The original recipe did not call for seasoning the meat before grilling, but we found it needed a little seasoning. We loved this recipe and it can be used as an appetizer or a main dish. The flavor is great. Please do not overcook or you will wind up with very tough pieces of meat. The preparation time includes the marinating time. This will serve 6 as an appetizer or 4 as a main dish.
Provided by Luby Luby Luby
Categories Steak
Time 4h5m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Trim all fat from steak and place in freezer for one hour.
- Remove from freezer and cut steak across grain into thin strips, approximately 1/4" thick.
- Combine marinade ingredients and place in zip-loc bag.
- Add steak strips to marinade and put in refrigerator for at least 3 hours.
- While beef is marinating soak wooden skewers in cold water.
- Remove beef from marinade and discard marinade.
- Thread beef, weaving back & forth onto skewers.
- Season as desired.
- Place skewers on grill over medium ash-covered coals.
- Grill, uncovered for 5-6 minutes for medium-rare to medium doneness.
- Combine all ingredients for Fiery Japanese Dipping Sauce and dip cooked beef in sauce.
Nutrition Facts : Calories 62.6, Fat 5.3, SaturatedFat 0.7, Sodium 503.6, Carbohydrate 3.1, Fiber 0.2, Sugar 2.4, Protein 1.2
SPICY BEEF SATAY WITH PEANUT SAUCE
This originates from a small cookbook that was attached to Australian Table Magazine. The satay sauce is good with chicken or beef. If you wish to lighten the fat you could use half and half or fat reduced cream with 2 or 3 drops of coconut essence (add one drop at a time and taste). Diabetic friendly using low fat option and substituting brown sugar with splenda (depending on your tolerence to sugar). Does not include chill time.
Provided by ImPat
Categories Lunch/Snacks
Time 30m
Yield 12 sticks, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- 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.
INDONESIAN BEEF SATé (SATAY) WITH SWEET SOY SAUCE
Southeast Asian marinated and skewered meat with a sweet soy dipping sauce. May be prepared with chicken, pork, beef sirloin or top round, or lamb shoulder. Serves 6 with rice for dinner or 18 as an appetizer on it's own.
Provided by littleturtle
Categories Steak
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Combine all marinade ingredients and purée in blender or food processor.
- Allow beef to marinate in this mixture for at least 2 hours.
- Skewer beef and broil over hot coals, turning frequently for 5-7 minutes or bake on a foil lined baking sheet in preheated 325°F oven.
- Mix together sauce ingredients, and serve skewers with dipping sauce and rice.
Nutrition Facts : Calories 680, Fat 43.5, SaturatedFat 13.7, Cholesterol 170.1, Sodium 2659.9, Carbohydrate 18.6, Fiber 1.9, Sugar 11.8, Protein 53.6
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