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
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.
SATAY BEEF EGG SANDWICH
Steps:
- In a small bowl, mix the satay sauce and peanut butter together. Set aside.
- In another small bowl, combine sugar, soy sauce, sesame oil, water and white pepper. Set aside.
- In a large nonstick skillet over medium-high heat, add 1 tablespoon vegetable oil. Add beef and saute until no longer pink. Transfer the beef (with juice) to a medium bowl. Wipe the skillet clean with paper towels.
- In the same large skillet over medium-high heat, add ½ tablespoon oil. Add garlic and cook for 1 minute. Add the satay and peanut butter mixture. Stir and cook for 1 minute. Pour in the soy sauce mixture. Bring to a boil and cook for 2 minutes. Put the beef back and cook for 2 more minutes. Transfer to a medium bowl.
- Place bread in toaster to toast lightly. Spread a layer of salted butter on each toast.
- In medium non-stick skillet over medium heat, melt 1 tablespoon unsalted butter. Season the beaten eggs with salt. Once the butter is bubbling, add eggs. When the eggs start to set, run a spatula through the middle of the eggs to create soft curds. Repeat until the eggs are just cooked through. Transfer to a medium bowl.
- To assemble, place 2 slices of toast on a chopping board. Divide the egg mixture and put on top of the toast. Top with satay beef. Cover each sandwich with another slice of bread. Cut the sandwiches in half. 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 WITH A PEANUT DIPPING SAUCE
Provided by Food Network
Categories appetizer
Time 42m
Yield 8 to 12 servings
Number Of Ingredients 18
Steps:
- Place the beef strips in a medium-sized bowl and pour the teriyaki sauce over them. Add 1 tablespoon of ginger, 1 tablespoon garlic and the salt to the bowl and stir to combine. Marinate, refrigerated, while you make the dipping sauce. In a small bowl, combine the remaining ginger, peanut butter and coconut milk in a small bowl and whisk together. Add the sesame oil, soy sauce, brown sugar, lime juice, fish sauce, cayenne pepper and 1 teaspoon garlic to the bowl and whisk to combine. Place the sauce in a serving bowl and garnish with the cilantro and chopped peanuts. To serve the satays, set-up a Hibachi or indoor grill on the dining table with the carrots, celery and shiso around the grill. Remove the beef strips from the refrigerator and use skewers to thread the meat. Have your guests grill the satays themselves over the grill, about 30 seconds to 1 minute on each side for medium-rare. Serve, with the dipping sauce and veggies on the side.
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
SPICY BEEF SATAY
The fragrant spices and full flavors of North African cuisine make these appetizers a popular party food.
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 2 dozen (1/2 cup sauce).
Number Of Ingredients 14
Steps:
- In a small saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; simmer, uncovered, about 25 minutes or until reduced to 1/2 cup., Meanwhile, in a large bowl, combine almonds, mint, onion, lemon juice, garlic and spices. Crumble beef over mixture and mix lightly but thoroughly. Divide into 24 pieces. Shape each piece into a 3x1-in. rectangle; insert a soaked wooden appetizer skewers into each., Broil 6 in. from the heat 2-4 minutes on each side or until a thermometer reads 160°. Arrange on a serving platter. Drizzle with sauce mixture and sprinkle with parsley.
Nutrition Facts : Calories 74 calories, Fat 3g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 25mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 4g protein.
SINGAPORE SATAY SANDWICHES
"My grandkids think this shredded chicken is the best thing under a bun. The peanut butter flavor and fresh fruit and veggie toppings make it a fun, packable sandwich for lunches." -Diane Halferty, Corpus Christi, Texas
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Sprinkle chicken on both sides with steak seasoning. In a large skillet, cook chicken in oil for 4-7 minutes on each side or until juices run clear. Transfer to a cutting board and shred., In a large microwave-safe bowl, melt peanut butter. Whisk in the apple juice, lime juice, soy sauce and hot pepper sauce. Add chicken and toss to coat. , Spoon 1/2 cup chicken mixture onto roll bottoms; top with romaine, carrots, cucumber and pineapple. Replace roll tops.
Nutrition Facts : Calories 388 calories, Fat 11g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 759mg sodium, Carbohydrate 41g carbohydrate (7g sugars, Fiber 3g fiber), Protein 31g protein. Diabetic Exchanges
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