Sate Beef Recipes

BEEF SATAY

Steps:

• Slice the beef against the grain into 1/2-inch wide strips and place into a large resealable bag. In a bowl, whisk together the soy sauce, oil, lime juice, brown sugar, garlic and ginger. Pour the marinade into the bag over the beef. Seal the bag and toss to coat completely. Place the bag into a large bowl and put into the refrigerator to marinate for at least 1 hour or as long as overnight.
• To serve: Preheat a grill or grill pan over medium-high heat. Thread 24 of the beef strips onto the skewers. Oil the grill gates and place the beef on the grill. If desired, reserve the remaining beef strips and marinade for another use, such as Round 2 Recipe Beef and Cabbage Stir Fry. Cook the skewers 2 to 3 minute per side. Remove from the heat, place on a serving platter and sprinkle with the scallions. Serve immediately.

SATAY BEEF

Steps:

• Ingredients are ready
• Beef slices, add appropriate amount of salt, sugar, very fresh, cornstarch, pepper, edible oil and marinate for 5 minutes
• Scallion, ginger, garlic and knife, cut green and red peppers
• In a frying pan, saute the onion, ginger, garlic
• Put the shacha sauce and stir up the fragrance
• Put beef
• Dip the rice wine along the side of the pot
• When the beef changes color, add green and red peppers
• Stir-fry evenly, that's it

BEEF SATAY

Steps:

• Cut flank steak in half lengthwise and freeze for 30 minutes.
• Combine soy sauce and all other ingredients in a measuring cup, set aside.
• Remove flank steak from the freezer and slice each piece across the grain into 1/4 inch thick strips.
• Weave meat onto individual bamboo skewers.
• Dunk meat end of each skewer in the marinade to coat.
• Lay the skewers in a shallow dish, propping up the exposed ends of the skewers to keep them clean.
• Pour the remaining marinade over the meat.
• Refrigerate for EXACTLY one hour (any more and the meat will start to get mushy.).
• Adjust an oven rack to the top position and heat the broiler.
• Lay the skewers in a single layer on a wire rack set over a rimmed baking sheet and cover the skewer ends with foil. (May have to broil 2 different sets.).
• Broil 6-7 minutes, flipping the skewers halfway through, until meat is browned.
• Serve immediately.

SATE BEEF

Steps:

• Trim all fat and sinew from the meat. Cut into 5mm slices. Gently pound each slice to flatten slightly.
• Put meat in a bowl with soy sauce, pepper, sesame oil, cornflour and water. Mix well and let stand for 20mins.
• Heat oil in a wok or pan, separate meat and sauté until browned on both sides. Remove from pan.
• Add diced onion and garlic to the pan, sauté gently until onion is transparent.
• Combine sate sauce, sherry, sugar, curry powder, salt, water and soy sauce. Add to onion and garlic in pan. Stir until boiling.
• Return beef to pan and heat through. It should only take about a minute.

BEEF SATE WITH SPICY SZECHWAN SAUCE

Steps:

• Cut the steak into 24 (3 by 1-inch) strips, each weighing about 1/2-ounce. Using skewers, stick a skewer into each strip lengthwise and arrange on a large platter or baking pan. Refrigerate until needed.
• Prepare the marinade: In a small bowl, combine all the marinade ingredients and pour over the meat, turning to coat all sides. Let marinate, un-refrigerated, about 15 minutes.
• Preheat the grill or broiler.
• Prepare the sauce: In a small skillet, melt 2 tablespoons butter. Add the garlic and green onion and saute over medium-high heat until soft, about 2 minutes. Pour in the stock, soy sauce, and chile flakes and cook 1 or 2 minutes longer. Strain into a clean pan and whisk in the remaining 4 tablespoons butter. Keep warm.
• Arrange the skewers of steak on the grill or under the broiler, being careful that the bare ends of the skewers are not directly over or under the flame. Grill or broil until medium rare, about 30 to 40 seconds per side.
• Pour the sauce into a small bowl and set in the center of a large serving platter. Arrange the skewers around the bowl and serve immediately.
• **You can also use chicken or lamb for the skewers.

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.

SATAY BEEF AND NOODLE SOUP

Steps:

• Heat oil in a deep pan or skillet and lightly saute the ginger and garlic for 1 minute.
• Add the beef stock, nuoc nam, lemon grass, spring onions, cinnamon and star anise.
• Bring to the boil and simmer, covered, for 30 minutes, then strain and return stock to pan.
• Stock can be prepared to this stage, 3 days ahead.
• On the day of serving, prepare the ingredients for the garnishes and place in small serving bowls.
• Around 20 minutes before serving, place the noodles in a heatproof bowl, cover with boiling water and soak until noodles are soft (about 20 minutes), then drain well.
• When ready to serve, bring the stock to the boil and add the satay sauce, and Sriracha chili sauce or sambal oelek, if desired.
• Taste and correct seasoning, adding a touch more satay sauce and chili sauce if desired.
• Divide the hot rice stick noodles between 4 to 6 deep soup bowls, and top with sliced, raw, beef fillet.
• Ladle over enough boiling stock to cover the noodles and meat.
• Whether the beef is rare or well done is determined by how long the beef sits in the hot broth before serving.
• Each person tops their portion with their choice of garnishes, a squeeze of lime juice and Sriracha sauce if desired.

SATAY BEEF SKEWERS RECIPE BY TASTY

Steps:

• In a food processor, combine the red onion, scallions, garlic, ginger, curry powder, turmeric, cumin, salt, soy sauce, lemongrass, lime juice, coconut milk, peanut oil, and peanut butter. Purée until smooth.
• Divide the sauce between 2 small bowls. Add the chopped peanuts to one of the bowls and stir to combine. Cover with plastic wrap and refrigerate until ready to use.
• Pour the remaining sauce over the cubed beef in a medium bowl. Toss well to coat. Cover the bowl with plastic wrap and let marinate in the refrigerator for at least 2 hours, up 6 hours.
• Preheat the oven to 425°F (220°C). Line a 9-inch (23 cm) square baking dish with parchment paper.
• Thread the beef cubes onto skewers and set over the baking dish.
• Bake for 20 minutes, until the beef is seared and juicy.
• Serve the satay beef with the reserved sauce alongside.
• Enjoy!