Java Style Beef Sate Food

HOW TO MAKE BEEF SATAY

How to Make Beef Satay image

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

Ingredients

1 tablespoon grated fresh ginger root
4 cloves garlic, crushed
2 tablespoons minced onion
¼ cup packed brown sugar
¼ cup fish sauce
2 tablespoons vegetable oil
2 tablespoons soy sauce
2 tablespoons ground coriander
1 tablespoon ground cumin
½ teaspoon ground turmeric
⅛ teaspoon cayenne pepper
1 2-inch piece of fresh lemon grass (white part only)
2 pounds beef top sirloin, trimmed
4 12-inch long metal skewers

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

SATE BEEF

Sate Beef image

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

Ingredients

500 g round steaks
1 1/2 teaspoons soy sauce
pepper
2 teaspoons sesame oil
1 teaspoon cornflour
2 tablespoons water
2 tablespoons vegetable oil
1 garlic clove, crushed
1 medium onion, diced
3 teaspoons satay sauce
2 teaspoons dry sherry
1 teaspoon curry powder (We use Keens Curry)
salt
2 tablespoons water
2 teaspoons soy sauce
1/2 teaspoon sugar

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