QUICK SATAY PEANUT STIR FRY (ANY PROTEIN)
VIDEO below. A gem of a recipe given to me by a reader, this is a brilliant QUICK Satay Stir Fry that tastes like Chinese style satay that you get from Chinese restaurants here in Australia. Make this with your choice of protein - great with beef (pictured), chicken, pork, shrimp or tofu. Use shredded shaped vegetables - ideal for this sauce which is not the saucy type.
Provided by Nagi
Categories Dinner
Time 17m
Number Of Ingredients 16
Steps:
- Mix Sauce ingredients EXCEPT WATER together in a small bowl. Then mix in water (easier to combine).
- Place beef in a bowl, add 1 tbsp Sauce. Mix, set aside 10 minutes.
- Heat oil in a wok or large heavy based skillet over high heat. Add garlic and stir until golden (~10 sec) then add onion. Cook for 1 minute.
- Add beef. Cook for 1 1/2 minutes or until it mostly turns brown (some red spots ok). If using pork, chicken or prawns, cook until almost cooked through.
- Add carrots, bean sprouts and Sauce. Cook until veggies are wilted.
- Add peanuts and shallots, stir.
- Serve immediately with rice or noodles, garnished with extra shallots and peanuts if desired. (For a low carb, low cal option, try Cauliflower Rice!)
Nutrition Facts : Calories 363 kcal, ServingSize 1 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.
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
CURRIED BEEF
Served with rice or noodles, this comforting beef dish hits the spot on a cool day.
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 4 servings.
Number Of Ingredients 13
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.
Nutrition Facts :
INDONESIAN BEEF CURRY
This delicious Indonesian Beef curry is slow cooked to produce a wonderful spicy and tender beef rendang. Serve up with some coconut rice. Delish!
Provided by Gav
Categories Mains
Time 3h20m
Number Of Ingredients 18
Steps:
- Start by putting the onions, 2 of the chillies, garlic, salt, cumin, coriander and tumeric into a food processor. Zap it all into a paste.
- Fry the paste for about 2-3 minutes and then put it into your slow cooker or Dutch oven.
- Then take the steak pieces and fry them in the oil in batches until brown on all sides.
- When the steak is browned add it to whichever cooking vessel you are using.
- Then cover the steak and fried paste with the coconut milk. Then add the ginger, sugar, coconut, curry leaves and Rendang curry paste.
- Stir well to mix all the ingredients together.
- Then cook at 160C for about 3-4 hours, or until the meat has become tender and is beginning to fall apart.
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
AUTHENTIC NADAN BEEF CURRY
Authentic Nadan Beef Curry ®Nadan Beef Curry - A RAS Signature Recipe©. This curry is best made using a pressure cooker or traditional earthenware...rry
Provided by Shana Shameer
Categories Beef & Mutton Curry Main Course
Time 55m
Number Of Ingredients 15
Steps:
- Heat coconut oil in a pressure cooker.
- Add the sliced onions and tomato and allow to cook for a minute.
- Stir and saute well till softened, golden and reduced/thickened.
- Add the finely chopped shallots, garlic, ginger, and green chili.
- Sauté well till softened, cooked and reduced as well.
- At this point, add all the spices: coriander, chili powder turmeric, and garam masala. Stir and allow the spices to cook on a low flame. Add curry leaves. Stir till the spices are aromatic.
- Turn off the flame at this point to mix in the fresh coriander leaves and beef. Stir well, tossing to coat the beef well with this masala mixture.
- Also, add rock salt.
- Splash in just a little water to wash off your ladle and moisten the beef.
- Cover and pressure cook on high for the first 2 steam whistles.
- Proceed to turn down the heat to low and cook for another 6 steam whistles.
- Allow to cool, before opening.
- This curry tastes even better if you allow it to rest.
Nutrition Facts : ServingSize 6
SATAY BEEF
When I cleared the refrigerator on Sunday, I found that there was a bottle of Shacha sauce (also called satay sauce), which has been stored for almost a year. Fortunately, it is still within the shelf life, so let's make it quickly. Stir-fried beef is the most classic match. , I first ate this dish in a Chaoshan hot pot restaurant. The beef stir-fried was quite tender and tender. It would never be a bit tough enough to bite, and it also had a little broth. A little bit of spicy, it's really superb for bibimbap. Today, our family will also make this dish. Let's prepare the rice soon.
Provided by Jackey cat
Time 10m
Yield 2
Number Of Ingredients 14
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
GRILLED BEEF SATAY
Steps:
- Begin by soaking 10 wooden skewers in water for half an hour. This will prevent them from burning when cooking.
- Place the sliced steak in a large bowl with the oil, dark brown sugar and fish sauce. Mix together using your hands and massage the sauce into the steak for a minute. Cover and marinate at room temperature for 30 mins. (If you want to marinate for longer - i.e up to overnight, then place in the refrigerator).
- Whilst the meat is marinating, add all of the basting ingredients to a bowl and whisk together. Put to one side.
- Now place all of the satay sauce ingredients EXCEPT for the lime juice into a small pan.
- Heat over medium heat whilst stirring with a wooden spoon. The sauce will look thin at first, then as it comes close to boiling point, it will start to thicken. Don't let the sauce boil, just turn down the heat as it approaches boiling point and stir until thickened, then turn off the heat and stir in the lime juice.* Note 1
- Take the skewers out of the water and give them a shake to remove excess water, then thread the steak strips onto the skewers, and place the skewers on a plate. Brush with the basting sauce.
- Heat a griddle or barbecue very hot. Place the skewers on the griddle and cook for 5-6 minutes until golden brown. Turn a couple of times during cooking and baste generously each time you turn the skewers. Note: It will smoke a lot - so keep the windows open!!
- Place the skewers on plates, then reheat the satay sauce if you like it hot. Serve in a bowl alongside the skewers. Top with fresh coriander (cilantro) and a few slices of red chilli. If you like lots of toppings, you can also top with chilli flakes, a little red onion, a few chopped peanuts and some sesame seeds.
Nutrition Facts : Calories 302 kcal, Carbohydrate 12 g, Protein 15 g, Fat 23 g, SaturatedFat 14 g, Cholesterol 31 mg, Sodium 721 mg, Fiber 1 g, Sugar 8 g, ServingSize 1 serving
SATE BEEF
Recipe from an old Australian Women's Weekly cookbook. The sate sauce should be a thick paste type that you will probably find in the Asian food aisle of the supermarket near the green and red curry pastes. We used Yeo's Satay Sauce. We changed the beef to round steak, the original recipe called for fillet. You can use whichever cut you prefer.
Provided by The Normans
Categories Steak
Time 45m
Yield 4 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 343.2, Fat 23.6, SaturatedFat 6.9, Cholesterol 91.2, Sodium 365.4, Carbohydrate 4.5, Fiber 0.7, Sugar 1.8, Protein 26.9
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.
SATAY CHICKEN CURRY
Steps:
- Cut the chicken with medium bite-size pieces. Season the chicken pieces with coconut milk, turmeric, chilli powder, curry powder, salt, and lemongrass. Mix well, set it aside and marinate for at least 1 hour. ( If you have more time you can leave it for more hours or keep it in the fridge overnight. )
- Heat the skillet or grill pan over medium-high heat. Drizzle one tablespoon of oil and char the chicken for 2-3 minutes on each side. Set it aside and keep it warm.
- Heat the pan into medium heat, add 2-3 tablespoons of oil, saute the onions until translucent, follow with chopped garlic and lemongrass and cook until the onions are slightly brown.
- Then add the seasonings turmeric, chilli powder, and curry powder for few seconds.
- Pour the coconut milk, water, and peanut butter. Season with salt and sugar. Stir it well and bring it to simmer.
- Placed the grilled chicken pieces back in the curry sauce and cook with low-medium heat for 8-10 minutes until cooked through. ( If the sauce is too thick, add more water if needed. )
- Make a taste test and add more salt or sugar to your taste.
- Turn off the heat and add chopped spring onions and chilli slices.
- Transfer to serving plate, topped with roasted crushed peanut, and chopped coriander. Simply serve it with plain rice, coconut rice, naan or flat bread.
Nutrition Facts : Calories 588 kcal, Carbohydrate 15 g, Protein 26 g, Fat 49 g, SaturatedFat 26 g, TransFat 1 g, Cholesterol 123 mg, Sodium 1351 mg, Fiber 2 g, Sugar 6 g, UnsaturatedFat 19 g, ServingSize 1 serving
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
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
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BEEF SATAY IN CURRIED CASHEW SAUCE | HALF BAKED HARVEST
From halfbakedharvest.com
3.9/5 (19)Total Time 1 hr 25 minsCategory Main CourseCalories 378 per serving
- Slice the beef against the grain into 1/2-inch wide strips, place the steak in a gallon size ziplock bag or bowl. In a glass measuring cup or mixing bowl whisk together the greek yogurt, olive oil, garlic, ginger, cumin, chipotle chile powder, smoked paprika, cayenne, turmeric, cinnamon and a good pinch of black pepper. Add the lemon juice. Pour the marinade over the steak and toss well. Seal the bag (or cover the bowl) and place in the fridge for 1 hour or overnight.
- Meanwhile add the cashews to a food processor or high powered blender. Process until the cashews form a thick paste, scrapping down the sides of the bowl as needed. Add the garlic, coconut milk, ginger, honey, soy sauce, thai red curry paste and spicy curry powder. Process until completely smooth and creamy, about 3-5 minutes. Stir in the cilantro and mint. Season with pepper. Keep in the fridge until ready to serve. Warm the sauce over the stove or in the microwave before serving.
- When the steak is ready preheat the grill to high heat. Thread the steak onto skewers. Oil the grill gates and place the beef on the grill. Cook the skewers 2 to 3 minute per side. Remove from the heat, place on a serving platter and sprinkle with the fresh mint and cilantro. Serve immediately with the warmed cashew dipping sauce. I also served this with couscous and [homemade naan | https://www.halfbakedharvest.com/homemade-naan-step-step-photos/].
CURRY BEEF SATAY SKEWERS - IMMACULATE BITES
From africanbites.com
5/5 (3)Total Time 1 hrCategory AppetiserCalories 137 per serving
- Soak the skewers for at least 20 minutes totally submerged in water before using it to prevent burns. You may skip this part if pan grilling.
- In a medium bowl, mix garlic powder, onion power, smoked paprika, white pepper, cayenne pepper, and bouillon powder. Place it on a plate, Set aside
- Grind roast groundnuts in a coffee grinder with skin on, until finely crushed. Add the ground peanuts into spice mixture. Or skip this part and just use peanut butter
- Pat the steaks dry with a paper towel. You want to have a completely dry steak before cooking. Slice the steak into a diagonal medium thin shape,
INDIAN BEEF CURRY - NISH KITCHEN
From nishkitchen.com
Category BeefCalories 299 per serving
- To cook beef over stove top, place diced beef, onions, garlic, ginger, ground turmeric, ground coriander, garam masala and red chili powder in a large frying pan. Season with salt. Cover with water. Cook for 1 hour or until beef is tender
- (To cook in a pressure cooker, place diced beef, sliced onions, garlic, ginger, ground turmeric, ground coriander, garam masala, red chili powder and coconut slices (if using) in a pressure cooker. Season with salt. Stir to combine. Cook, covered, until 5-6 whistles. Remove from heat. Release pressure. Set aside.)
- Heat oil in a large frying pan over medium-high heat. Add mustard seeds and allow to splutter. Add bay leaves and cinnamon stick. Sauté, stirring constantly, for few seconds. Add onions. Sauté, stirring occasionally, for 3-4 minutes or until browned.
- Add ground turmeric, ground coriander, garam masala and red chili powder. Sauté, stirring constantly, for a minute. Season with salt. Add water to make thick sauce. Bring to boil. Simmer 2-3 minutes.
BEEF SATAY CURRY - MY SUGAR FREE KITCHEN
From mysugarfreekitchen.com
4.4/5 (7)Total Time 30 minsCategory DinnerCalories 477 per serving
- Prepare Beef: Add thinly sliced beef strips, 1 teaspoon crushed garlic and 1 teaspoon chilli paste and mix together. Cover and set aside to marinate whilst the sauce is made.
- Saute Garlic, Ginger and Chilli Paste: Add 1 tablespoon each of crushed garlic, chilli paste and grated ginger to a pot on medium high heat and stir for a minute until fragrant.
- Make the Base of the Satay Curry Sauce: Add the peanut butter, curry paste, sweetener, soy, salt and lime juice. Stir for a minute to mix together so that a thick dark paste is formed.
- Add Coconut Milk and Finish Sauce: Drizzle in coconut milk a little bit at a time, stirring in continuously until all added and satay sauce is smooth and creamy. Cover and set aside.
SATAY - WIKIPEDIA
From en.wikipedia.org
Place of origin IndonesiaAlternative names Sate, Satai, SattiRegion or state JavaMain ingredients Skewered and grilled meats with various sauces, mainly peanut sauce
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From lowcarbmaven.com
4.8/5 (5)Total Time 40 minsCategory Appetizer, DinnerCalories 373 per serving
- Beef Satay: Cut the flank steak into 1 1/2 inch strips so that the grain of the meat is going horizontally across the strip. Stick the skewers into the meat leaving a handle long enough to hold while eating. Mix the fish sauce, soy sauce, and sweetener together in a baking dish and make sure to coat all surfaces of the beef. Sprinkle the meat with the coriander, rubbing it in. Let marinate for about 15-20 minutes. Meanwhile, shake the can of coconut milk, preheat grill, and start on the peanut sauce.
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