Beef Coconut Sates Food

THAI BASIL BEEF WITH COCONUT RICE

Steps:

• Bring the coconut milk, 3/4 cup water and the lemongrass or ginger to a boil in a medium saucepan. Add the rice and return to a boil. Stir, then cover and reduce the heat to low. Simmer until the liquid is absorbed and the rice is tender, about 15 minutes. Remove from the heat and let sit, covered, 10 minutes. Fluff with a fork.
• Meanwhile, whisk 1/4 cup soy sauce, the lime juice and sugar in a small bowl. Toss the cucumbers with 1 tablespoon basil and the remaining 1 teaspoon soy sauce in a medium bowl. Set aside.
• Heat 1 tablespoon vegetable oil in a medium skillet over high heat.
• Add the beef and cook, breaking up the meat, until browned and cooked through, about 5 minutes. Transfer to a bowl; set aside.
• Reduce the heat to medium high. Add the remaining 1 tablespoon vegetable oil to the skillet. Add the bell pepper and cook, stirring occasionally, until golden, about 5 minutes. Add the garlic and cook until golden, 2 minutes. Increase the heat to high and return the beef and any accumulated juices to the skillet. Stir in the soy sauce mixture and cook until the liquid evaporates, 2 minutes. Add the remaining basil and cook, stirring, until just wilted, about 1 minute. Serve the beef and cucumber salad over the rice.

THAI COCONUT BEEF

Steps:

• Sprinkle beef with salt and pepper. Place beef and pepper slices in a 5-qt. slow cooker. In a bowl, whisk coconut milk, beef stock, peanut butter, curry paste, soy sauce, honey and ginger; pour over meat. Cook, covered, on low 7-8 hours or until meat is tender., Remove beef; cool slightly. Skim fat from reserved juices. Shred beef with 2 forks. Return beef to slow cooker; stir in snap peas. Cook, covered, on low 45-60 minutes longer or until peas are crisp-tender. Stir in cilantro. Serve with rice and, if desired, toppings of your choice. Freeze option: Place cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth or water if necessary.

COCONUT-BRAISED BEEF

Steps:

• Put chilies, garlic, ginger, chili powder, lime juice and zest in bowl of a food processor, and process until everything is minced, or mince by hand and combine.
• Heat oil over medium-high heat in a skillet that can later be covered. Add spice paste and cook, stirring occasionally, until fragrant, about 2 minutes. Add beef, and cook, stirring occasionally, until browned and covered with sauce.
• Pour in coconut milk, and bring mixture to a boil. Lower heat, cover, and simmer, stirring only occasionally (but making sure mixture is simmering very slowly, with just a few bubbles at a time breaking the surface) until meat is extremely tender, at least an hour and possibly closer to 2.
• Uncover and cook until sauce is very thick and caramel-colored, stirring frequently so it does not brown. Season to taste with salt, and serve with white rice.

BEEF-COCONUT SATES

Steps:

• In large bowl combine all sate ingredients and mix thoroughly.
• Form mixture into sausage shapes about 4 inches long and 1 inch wide.
• In large nonstick skillet over medium-high heat cook sates 'til all sides are browned then lower heat to medium and cook 'til firm.
• While sates are cooking, in a small bowl whisk together coconut milk, peanut butter, teriyaki sauce and lime juice 'til smooth.
• Place finished sates on a platter and serve with coconut-peanut dipping sauce.

BEEF SATES WITH PEANUT SAUCE

Steps:

• Slice and marinate beef:
• Arrange beef in 1 layer on a plate and put in freezer 15 minutes to quick-chill (to facilitate cutting). Cut beef across grain into 1/8-inch-thick slices, to make 1-inch-wide strips.
• While beef chills, very thinly slice bottom 6 inches of lemongrass, then mince with a knife, discarding remainder. Finely grind lemongrass and shallots in mini food processor, scraping down side occasionally, until a fluffy paste forms.
• Stir together lemongrass paste, sugar, coriander, turmeric, salt, and cayenne in a bowl until combined well, then add beef strips and toss until coated well. Marinate, covered and chilled, 24 hours.
• Make peanut sauce:
• Soak chiles in boiling-hot water to cover in a bowl until softened, 30 to 45 minutes. Drain in a sieve, discarding soaking liquid and stems, then mince with a knife (including seeds).
• While chiles soak, gently mash tamarind with hot water (1/3 cup) in a bowl using your fingertips until pulp is softened, then force with a rubber spatula through a medium-mesh sieve into a small bowl, discarding solids. Finely grind fennel seeds in grinder.
• Finely grind peanuts in a standard food processor, being careful not to grind to a butter, then transfer to a medium bowl. Very thinly slice bottom 6 inches of lemongrass, then mince with a knife, discarding remainder. Pulse lemongrass, onion, galangal, ginger, coriander, ground fennel, cayenne, and minced chiles in food processor, scraping down side occasionally, until finely ground.
• Heat oil (3 tablespoons) in a 4-quart wide heavy pot over moderate heat until hot but not smoking, then add onion mixture and reduce heat to moderately low. Cook, stirring occasionally, until onion mixture begins to stick, 5 to 6 minutes. Add coconut milk and bring just to a boil over moderate heat, stirring constantly. Add peanuts, tamarind purée, palm sugar, and salt and simmer gently, stirring constantly, 3 minutes. Purée peanut sauce with water (3/4 cup) in cleaned food processor until the consistency of chunky peanut butter, then cool to room temperature, about 30 minutes. Reserve half for another use. Thread and grill beef: Prepare grill for cooking over indirect heat with medium-hot charcoal (moderately high heat for gas), leaving half of bottom rack free of coals; see Grilling Procedure If using a gas grill, see cooks' note, below.
• Meanwhile, thread 2 or 3 pieces of beef lengthwise onto each skewer (discard marinade), bunching meat slightly to leave half of skewer empty (for holding skewer) and transferring as threaded to a large platter. Drizzle beef with oil (1/4 cup) and turn to coat well.
• To cook using a charcoal grill: Put half of satés on lightly oiled grill rack, arranging them with beef directly over coals and empty part of skewers over side with no coals underneath. Grill, turning over once, 2 minutes total for medium-rare. Grill remaining satés in same manner.
• To cook using a gas grill: If grill has 3 burners, do not turn off middle burner; turn off burner closest to you. Put beef over lit burners with empty part of skewers over side with turned-off burner. Grill, covered, turning over once, 2 minutes total for medium-rare. Grill remaining satés in same manner.
• Serve satés with peanut sauce.

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.

BEEF SATES WITH SOUTHEAST ASIAN SAUCE

Steps:

• In a blender or small food processor blend lime juice, water, soy sauce, garlic, gingerroot, sugar, and red pepper flakes until smooth and with motor running add 2 tablespoons oil in a stream, blending until sauce is emulsified.
• In a bowl toss filet with 2 tablespoons sauce and remaining tablespoon oil and marinate 15 to 30 minutes.
• Prepare grill.
• In a bowl stir together coriander, mint, scallion, and remaining sauce.
• Thread 2 filet cubes onto each skewer and grill on an oiled rack set 5 to 6 inches over glowing coals 3 to 4 minutes on each side for medium-rare.
• Serve beef satés with dipping sauce at room temperature.