BEEF SATAY
This is from Americas Test Kitchen. They say to partially freeze your meat to make the cutting easier. It really does help! I used Sriracha sauce, for the Asian chili Sauce, but you can use sambal, but it is much spicier. Use 6-inch-long skewers; you'll need about 24. As for dipping sauce, this is what I use http://www.food.com/recipe/peanut-dipping-sauce-with-a-kick-159823
Provided by nsomniak6
Categories Meat
Time 2h7m
Yield 24 skewers, 12 serving(s)
Number Of Ingredients 8
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.
HOW TO MAKE BEEF SATAY
With grilling season still in full swing, you can never have enough new and exciting ways to enjoy beef. This is the main course-size version of a fabulous Thai appetizer, strips of beef marinated in Asian spices, skewered, and grilled for a truly amazing combination of flavors. I think you should try this very soon.
Provided by Chef John
Categories World Cuisine Recipes Asian Indonesian
Time 2h30m
Yield 4
Number Of Ingredients 14
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.
Nutrition Facts : Calories 484.1 calories, Carbohydrate 19.2 g, Cholesterol 120.8 mg, Fat 26.8 g, Fiber 2.1 g, Protein 40.1 g, SaturatedFat 8.5 g, Sodium 1638 mg, Sugar 14.3 g
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.
BEEF SATAY
Beef Satay - beef is marinated overnight with spices, skewed to satay and grilled. Best beef satay recipe with spicy peanut sauce.
Provided by Rasa Malaysia
Categories Malaysian Recipes
Time 45m
Number Of Ingredients 32
Steps:
- Blend all the ingredients in Marinade into a smooth paste. Heat up some oil in a wok, stir-fry the Marinade until fragrant and the oil slightly separates from it. Transfer out and set aside.
- Marinate the beef pieces with the Marinade overnight. Keep in the refrigerator.
- Extract the juice from the tamarind pulp, discard the pulps. Blend the Spice Paste ingredients into a smooth paste. Add some water if needed.
- Heat up the oil in a pan, stir-fry the spice paste until fragrant, turn the heat to medium-high and continue cooking until the oil slightly separates.
- Add in the tamarind juice, peanuts, water, stir well and bring it to a quick boil. Cover the pan, turn the heat to low and simmer for another 5-10 minutes. Add sugar and salt sugar to taste. Dish out and set aside.
- Make the satay skewers with 3-4 pieces of the marinated beef threaded onto each bamboo skewer. Repeat until you use up all the meat. Grill the satay over a charcoal grill or outdoor gas grill until both sides are slightly charred and the meat is cooked through.
Nutrition Facts : Calories 504 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 64 milligrams cholesterol, Fat 38 grams fat, Fiber 4 grams fiber, Protein 20 grams protein, SaturatedFat 19 grams saturated fat, ServingSize 10 people, Sodium 534 grams sodium, Sugar 11 grams sugar, UnsaturatedFat 0 grams unsaturated fat
AUTHENTIC MARINATED THAI BEEF SATAY
Steps:
- Gather the ingredients.
- If using wooden skewers, soak them in water (to prevent burning) while you prepare meat.
- Place all marinade ingredients in a food processor or blender. Process well.
- Taste-test marinade and adjust flavors to taste. .
- Place beef in a bowl, pour marinade over it, and stir well to combine. Cover and marinate at least 1 hour or longer (up to 24 hours).
- When ready to cook, thread meat onto skewers. Fill up to 3/4 of the skewer, leaving lower half empty so the person grilling has a "handle" to easily turn satay.
- Grill satay on an outdoor grill, basting the first time with a little of the leftover marinade. To cook satay indoors: place satay on a broiling pan or baking sheet covered with aluminum foil. Set oven to broil and place satay close beneath heating element (second-to-top rung works well). Turn satay every 5 to 6 minutes until done to your liking (15 to 25 minutes).
- Serve with rice and easy Satay Peanut Sauce for dipping.
Nutrition Facts : Calories 594 kcal, Carbohydrate 37 g, Cholesterol 152 mg, Fiber 2 g, Protein 55 g, SaturatedFat 13 g, Sodium 2224 mg, Fat 25 g, ServingSize 2 to 4 servings, UnsaturatedFat 10 g
BEEF SATAY WITH PEANUT SAUCE
Provided by Food Network
Categories appetizer
Time 2h8m
Yield about 20 skewers
Number Of Ingredients 18
Steps:
- Combine marinade ingredients in a shallow pan or bowl. Add beef and marinate, in the refrigerator, for 1 to 3 hours. Meanwhile, soak wooden skewers in water for at least 30 minutes.
- Preheat a grill to medium-high heat. Skewer the meat and then grill for 2 to 3 minutes or until the desired degree of doneness. Serve with peanut sauce.
- Heat peanut oil in a saute pan over low heat. Add garlic and "sweat" (cook until it softens and releases moisture but does not color) over low heat until fragrant, approximately 1 minute. Add the chile peppers and continue to cook for another minute. Add remaining ingredients and bring to a simmer. Adjust the consistency with additional water, if necessary.
BEEF SATAY
Make and share this Beef Satay recipe from Food.com.
Provided by JustJanS
Categories Meat
Time 30m
Yield 6 serving(s)
Number Of Ingredients 26
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.
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