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
INDONESIAN BEEF SATE
This recipe was featured in a June 1981 issue of Bon Appetit magazine. It is part of the "Cooking Class" section and showcased were Easy Oriental Barbeque recipes. These can be served as a main course or as part of a buffet.Freezing the beef for 10-15 minutes will make slicing it into thin strips easier.
Provided by Leslie in Texas
Categories Meat
Time 41m
Yield 10 buffet servings, 6 serving(s)
Number Of Ingredients 12
Steps:
- For Marinade.
- Heat oil in skillet over medium-high heat.
- Add onion,garlic and ginger and saute until onion is soft.
- Add remaining ingredients and stir to make smooth paste.
- Reduce heat and simmer 2 minutes.
- Add meat, stirring to coat well.
- Remove from heat and let stand until room temperature.
- Thread meat onto skewers, weaving strips in and out to pack tightly.
- Prepare hibachi or grill or preheat broiler.
- Cook meat 3 to 4 inches from heat source, basting once with any remaining marinade, until crisp and browned, about 3 minutes on each side.
Nutrition Facts : Calories 377.7, Fat 23.4, SaturatedFat 6.8, Cholesterol 62, Sodium 616.6, Carbohydrate 6.9, Fiber 1.5, Sugar 2.5, Protein 34.4
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- First, soak wooden skewers in water to prevent them from burning. Then, cut the steak against the grain into 1-inch strips. Cut the strips again into about 1-inch cubes.
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