Spicy Beef Satay Food

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SPICY BEEF SATAY



Spicy Beef Satay image

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

1 cup white wine vinegar
3/4 cup sugar
1/2 cup water
1 tablespoon orange marmalade
1/4 teaspoon grated orange zest
1/4 teaspoon crushed red pepper flakes
1/2 cup finely chopped salted roasted almonds
2 tablespoons minced fresh mint
1 green onion, finely chopped
1 tablespoon lemon juice
1 garlic clove, minced
1/4 teaspoon each ground cinnamon, cumin and coriander
1 pound lean ground beef (90% lean)
Minced fresh parsley

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.

SPICY BEEF SATAY WITH PEANUT SAUCE



Spicy Beef Satay With Peanut Sauce image

This originates from a small cookbook that was attached to Australian Table Magazine. The satay sauce is good with chicken or beef. If you wish to lighten the fat you could use half and half or fat reduced cream with 2 or 3 drops of coconut essence (add one drop at a time and taste). Diabetic friendly using low fat option and substituting brown sugar with splenda (depending on your tolerence to sugar). Does not include chill time.

Provided by ImPat

Categories     Lunch/Snacks

Time 30m

Yield 12 sticks, 4-6 serving(s)

Number Of Ingredients 13

750 g rump steak
1/3 cup soy sauce
1/4 cup peanut oil
1 small onion
2 garlic cloves
2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
1 teaspoon lemon juice
1/3 cup crunchy peanut butter
400 ml coconut milk
1 tablespoon brown sugar
1/3 teaspoon chili flakes
1/2 cup fresh coriander (the leaf chopped)

Steps:

  • Finely chop onion and crush garlic.
  • Finely slice rump into thin strips, place in a non-reactive dish.
  • Mix marinade ingredients together in a small jug, then pour over rump, cover and chill for 1 hour.
  • For satay sauce put peanut butter, coconut milk, sugar and chilli in amall saucepan and stir over a medium heat until peanut butter melts and becomes thick. Remove from heat and stir through coriander.
  • Assemble beef satay by threading one or two strips onto presoaked wooden skewers, reserve marinade.
  • Preheat a chargrill or barbecue on high. Cook for about 4 minutes basting with marinade, turning frequently.
  • Serve with satay sauce.

SPICY BEEF SATAY PHO



Spicy Beef Satay Pho image

This is in my Pepperplate cookbook as a "must try soon". Make sure when you buy the sauce at a Chinese grocery store, it is labelled "satay barbecue sauce" as there is also "satay sauce" and "barbecue sauce".3

Provided by Just_Ducky

Categories     Clear Soup

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

4 cups chicken broth
5 ounces hoisin sauce
2 1/2 ounces satay barbecue sauce
2 ounces peanuts (crushed)
1 ounce lemongrass (chopped small)
1/2 teaspoon tomato paste
1 teaspoon chili oil
1 lb beef (sliced thin)
1/2 English cucumber (chopped)
1/2 cabbage (chopped)
1/2 lb bean sprouts
rice noodles
green onion (chopped for garnish)

Steps:

  • Mix and cook the first 7 ingredients.
  • Add the beef (or chicken).
  • Mix together the cabbage, cucumber and bean sprouts.
  • Cook the rice noodles in hot water. Drain.
  • Put the cooked noodles on top of the vegetables in individual bowls.
  • Pour the soup over top and sprinkle with green onions.

Nutrition Facts : Calories 1051.1, Fat 90.4, SaturatedFat 35.1, Cholesterol 113.4, Sodium 1551.3, Carbohydrate 39.3, Fiber 6.4, Sugar 22.8, Protein 22.7

BEEF SATAY WITH PEANUT SAUCE



Beef Satay with Peanut Sauce image

Provided by Food Network

Categories     appetizer

Time 2h8m

Yield about 20 skewers

Number Of Ingredients 18

1 cup peanut oil
3 stalks lemongrass, crushed
1/2 teaspoon crushed dried chile peppers
2 1/2 tablespoons Thai curry powder
1 1/2 tablespoons honey
1 1/2 tablespoons fish sauce (can be purchased at most grocery stores)
3 pounds beef top round or flank, cut into 1/2-inch thick strips
Peanut Sauce, recipe follows
1 tablespoon peanut oil
1 tablespoon minced garlic
6 slices chile pepper, minced
1 cup peanut butter
1 tablespoon sugar
1/2 teaspoon cayenne pepper
1/4 cup lime juice
1/4 cup soy sauce
1 tablespoon finely chopped lemongrass
12 ounces water

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.

HONEY-MARINATED BEEF SATAY WITH SPICY BUTTER SAUCE



Honey-Marinated Beef Satay with Spicy Butter Sauce image

Provided by Food Network

Categories     appetizer

Time 1h37m

Yield 24 skewers

Number Of Ingredients 17

24 (6-inch) bamboo or wooden skewers
3/4-pound New York strip steak or fillet, trimmed
1/2 cup soy sauce
1 tablespoon honey
1/2 to 1 teaspoon red chili flakes
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
2 tablespoons vegetable or peanut oil
2 cloves garlic
4 tablespoons unsalted butter, divided
1 teaspoon peeled and minced fresh ginger
1 whole green onion, finely chopped
1 cup chicken stock
1/4 cup soy sauce
1 teaspoon honey
2 tablespoons hoisin sauce or your favorite barbecue sauce
1 teaspoon red chili flakes

Steps:

  • Soak the bamboo or wooden skewers in water for 30 to 60 minutes. Drain and pat dry. With a sharp knife, cut the steak into 24 long, thin strips. Thread 1 strip onto each skewer, weaving the skewer back and forth along the length of each steak strip. Arrange the skewers on a large platter or baking tray. Cover with plastic wrap and refrigerate until needed.
  • About 30 minutes before you wish to grill the skewers, combine the soy sauce, honey, chili flakes, cumin, turmeric, and oil in a small bowl. Pour this marinade over the steak skewers, turning to coat the meat evenly. Leave the steak skewers to marinate at room temperature for about 20 minutes.
  • Preheat a hinged grill or panini maker, according to the manufacturer's instructions, or preheat a broiler, outdoor grill or stovetop grill pan.
  • Meanwhile, make the sauce: Bring a small saucepan of water to a boil. Add the garlic cloves and blanch them in the boiling water for 30 seconds to a minute to remove some of their harshness. Drain the cloves well, pat them dry with paper towels, and chop them finely. In a small skillet, melt 2 tablespoons of the butter over medium-high heat. Add the garlic, ginger and green onion and saute just until they begin to soften and smell fragrant, about 2 minutes. Add the stock, soy sauce, honey, hoisin or barbecue sauce, and chili flakes and bring to a boil. Cook for 1 to 2 minutes longer. Pour the sauce through a strainer into a clean pan and, over medium heat, whisk in the remaining 2 tablespoons of butter, a little bit at a time. Keep warm.
  • Grill the skewers (in batches if necessary to prevent overcrowding) until cooked through and nicely browned, about 2 minutes total on a hinged grill or panini maker or 2 minutes per side in the broiler, in a grill pan, or on an outdoor grill (1 minute if you want the meat rare). Take care that the skewers don't prevent a hinged grill or panini maker from closing properly. Transfer to a platter, pour on the sauce, and serve; or serve with the sauce on the side for dipping.

BEEF SATAY



Beef Satay image

Provided by Sandra Lee

Categories     appetizer

Time 1h45m

Yield 24 skewers

Number Of Ingredients 9

2 1/2 pounds top round or London broil
1/2 cup light soy sauce
1/4 cup canola oil, plus more for grill
1 tablespoon plus 1 teaspoon lime juice
1 tablespoon plus 1 teaspoon brown sugar
2 teaspoons minced garlic
2 teaspoons minced fresh ginger
4 scallions, thinly sliced
Special equipment: 24 bamboo skewers, soaked in water 20 minutes

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 WITH A PEANUT DIPPING SAUCE



Beef Satay with a Peanut Dipping Sauce image

Provided by Food Network

Categories     appetizer

Time 42m

Yield 8 to 12 servings

Number Of Ingredients 18

2 pounds skirt, flank or sirloin tip steak, cut into thin, wide strips against the grain
1 cup teriyaki sauce
1 tablespoon minced ginger, plus 1 teaspoon
1 tablespoon minced garlic, plus 1 teaspoon
1 teaspoon salt
1/4 cup smooth peanut butter, plus 1 tablespoon
1/2 cup unsweetened coconut milk
1 1/2 teaspoons sesame oil
2 teaspoons soy sauce
1 teaspoon brown sugar
1 tablespoon lime juice
1/2 teaspoon Thai fish sauce
1/4 teaspoon cayenne pepper
1 tablespoon chopped cilantro
1 tablespoon toasted chopped peanuts
1 cup julienned carrots
1 cup julienned celery
2 cups shiso greens

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 SPICY MANGO DIP



Beef Satay With Spicy Mango Dip image

Taken from an appetizer cookbook I have, but modified a bit for our tastes. I make a peanut sauce to serve with the mango dip as well. Make some fried rice and serve with some wontons or egg rolls!! Prep time includes marinating.

Provided by KPD123

Categories     Mango

Time 8h12m

Yield 12 Skewers, 4-6 serving(s)

Number Of Ingredients 20

1 1/2 lbs sirloin steaks, cut into long thin strips
1 tablespoon coriander seed
1 teaspoon cumin seed
1 teaspoon fennel seed
1/3 cup cashews
1 tablespoon sesame oil
2 green onions, thinly sliced
3 garlic cloves, minced
2 tablespoons ginger, minced
2 tablespoons tamari soy sauce
2 tablespoons soy sauce
1 teaspoon sugar
1 teaspoon rice vinegar
1 mango, diced
1 -2 serrano pepper, seeded and chopped
1 tablespoon tamari soy sauce
1 tablespoon lime juice
2 teaspoons sugar
1/4 teaspoon salt
2 tablespoons flat leaf parsley, chopped

Steps:

  • Slice the beef into long, thin strips and thread, in zig-zag form, onto 12 bamboo skewers. Lay on a flat plate and set aside.
  • For the marinade, dry fry the seeds and nuts in a large wok until evenly brown. Place in a pestle and mortar with a rough surface and crush finely. Or, blend the toasted spices and nuts in a food processor.
  • Combine toasted seeds and nuts with the oil, onion, ginger, garlic, tamari and soy sauces, sugar and vinegar. Spread this mixture over the beef and leave to marinate for up to 8 hours (any longer and meat will turn mushy).
  • Cook the beef under a moderate grill (broiler) or over a barbecue for 6-8 minutes, turning on each side to ensure an even color.
  • To make the mango dip (can be done ahead of time): Process the mango flesh with the chilies, tamari sauce, lime juice, sugar, salt and parsley until smooth.

Nutrition Facts : Calories 733.7, Fat 48.3, SaturatedFat 16.8, Cholesterol 166.6, Sodium 1600.7, Carbohydrate 21.9, Fiber 2.9, Sugar 12.2, Protein 53.1

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

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

BEEF SATAY



Beef Satay image

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

1 1/2 lbs flank steaks
1/4 cup soy sauce
1/4 cup vegetable oil
2 tablespoons Asian chili sauce (to taste)
1/4 cup packed dark brown sugar
1/4 cup minced cilantro leaf
2 garlic cloves, minced
4 scallions, both white and green parts, sliced thin

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.

SATAY BEEF AND NOODLE SOUP



Satay Beef and Noodle Soup image

An easy, non-traditional, satay version, of a favorite Vietnamese soup. If you prefer, use strips of sauteed chicken and chicken stock, instead of the fillet steak and beef stock in this recipe.

Provided by Daydream

Categories     One Dish Meal

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 21

6 ounces rice noodles (about the width of fettuccine)
2 teaspoons peanut oil
1 tablespoon minced ginger
2 teaspoons freshly chopped garlic
8 cups good beef stock or 8 cups chicken stock
3 tablespoons nuoc nam (Vietnamese fish sauce)
1 stalk lemongrass, sliced
4 spring onions, chopped
1 cinnamon stick
1 star anise
1/2 cup satay sauce (I use Ayam brand, mild)
1/2-1 teaspoon sriracha sauce (chili sauce) or 1/2-1 teaspoon sambal oelek (optional)
6 ounces filet of beef, sliced thinly (or sauteed chicken strips)
1 -2 red chili pepper, finely sliced
2 ounces bean sprouts, blanched briefly in boiling water
2 ounces peanuts, chopped
fresh cilantro, basil and mint,chopped separately
4 spring onions, sliced
1 large sweet onion, sliced thinly and marinated in vinegar
2 limes, cut into wedges
sriracha sauce

Steps:

  • Heat oil in a deep pan or skillet and lightly saute the ginger and garlic for 1 minute.
  • Add the beef stock, nuoc nam, lemon grass, spring onions, cinnamon and star anise.
  • Bring to the boil and simmer, covered, for 30 minutes, then strain and return stock to pan.
  • Stock can be prepared to this stage, 3 days ahead.
  • On the day of serving, prepare the ingredients for the garnishes and place in small serving bowls.
  • Around 20 minutes before serving, place the noodles in a heatproof bowl, cover with boiling water and soak until noodles are soft (about 20 minutes), then drain well.
  • When ready to serve, bring the stock to the boil and add the satay sauce, and Sriracha chili sauce or sambal oelek, if desired.
  • Taste and correct seasoning, adding a touch more satay sauce and chili sauce if desired.
  • Divide the hot rice stick noodles between 4 to 6 deep soup bowls, and top with sliced, raw, beef fillet.
  • Ladle over enough boiling stock to cover the noodles and meat.
  • Whether the beef is rare or well done is determined by how long the beef sits in the hot broth before serving.
  • Each person tops their portion with their choice of garnishes, a squeeze of lime juice and Sriracha sauce if desired.

Nutrition Facts : Calories 468.6, Fat 21, SaturatedFat 6, Cholesterol 30, Sodium 2722.7, Carbohydrate 51.1, Fiber 4.8, Sugar 5.2, Protein 20.9

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From litehousefoods.com


BEEF SATAY - RASA MALAYSIA
The skewered meat never fails to impress, especially for those people who have never tried Malaysian street food. Serve the beef satay with a spicy peanut sauce and you have the most amazing tasting skewered meat ever, with a flavor so complex and deep that you want more with each bite. Anyway, here is my easy, authentic, and super delicious beef satay recipe, with a …
From rasamalaysia.com


SATAY BEEF RECIPE - SIMPLE CHINESE FOOD
2. Beef slices, add appropriate amount of salt, sugar, very fresh, cornstarch, pepper, edible oil and marinate for 5 minutes. 3. Scallion, ginger, garlic and knife, cut green and red peppers. 4. In a frying pan, saute the onion, ginger, garlic. 5. Put the shacha sauce and stir up the fragrance. 6.
From simplechinesefood.com


SPICY BEEF SATAY CURRY MEAL KIT DELIVERY | GOODFOOD
Spicy Beef Satay Curry. with Thai Cucumber Salad. Cooking time 15 minutes. Servings 2/4 . Calories. 800 /serving Spicy Beef Satay Curry. with Thai Cucumber Salad. Craving something spicy but still want a pop of freshness? We have you covered with this recipe that hits all the flavour bases. For your main dish, strips of sirloin steak are sautéed with ginger, curry, …
From makegoodfood.ca


BEEF SATAY - DINNER WITH JULIE
1 lb. top sirloin or flank steak, cut into cubes or strips. 1. In a class or plastic bowl or container, combine the soy sauce, sesame oil, honey or brown sugar, grated ginger, garlic cloves and green onion. Add the beef and toss around with your hands to coat the meat well, cover and refrigerate for an hour or overnight. 2.
From dinnerwithjulie.com


GRILLED BEEF SATAY WITH SPICY PEANUT SAUCE - BBQING WITH ...
Grilled Beef satay with spicy peanut sauce. Grilled beef satay with spicy peanut sauce is an awesome way to get a little Asian flare into you weekly menu. Best of all this recipe is quick, easy, and full of tangy, slightly spicy Asian flavors. You can prepare this wonderful dish for a weekday dinner for the crew. Serve it as an appetizer, or as munchies at your next cocktail party! The …
From bbqingwiththenolands.com


SPICY BEEF SATAY CURRY MEAL KIT DELIVERY | GOODFOOD
In the reserved pan of fond, heat a drizzle of oil on medium-high. Add the remaining ginger and as much of the curry paste as you’d like (add ½ for medium spicy). Cook, stirring, 30 sec. to 1 min., until fragrant. Add the coconut milk, peanut butter and ¼ cup water (double for 4 portions); season with S&P.Cook, scraping up any fond from the bottom of the pan, 3 to 5 min., until thickened.
From makegoodfood.ca


SATAY - WIKIPEDIA
Sate Maranggi, beef satay in spicy and sweet soy sauce, Purwakarta. Sate Maranggi Commonly found in Purwakarta and Cianjur, the cities in West Java, this satay is made from beef marinated in a special paste. The two most important elements of the paste are kecombrang (Nicolaia speciosa) flower buds and ketan (sweet rice) flour. Nicola buds bring a unique aroma and a …
From en.wikipedia.org


3,028 BEEF SATAY PHOTOS - FREE & ROYALTY-FREE STOCK PHOTOS ...
Browse 3,023 professional beef satay stock photos available royalty-free. Beef Satay. Is a traditional southeast asian food which is very popular especially in Malaysia and Indonesia. The marinated beef is grilled over charcoal fire. Baked stringed meat, beef satay indonesia food. Baked stringed meat, beef satay or pork satay indonesia food.
From dreamstime.com


SPICED BEEF SATAY RECIPE WITH CURRIED CASHEW SAUCE - FOOD NEWS
Grilled Beef satay with spicy peanut sauce. Grilled beef satay with spicy peanut sauce is an awesome way to get a little Asian flare into you weekly menu. Best of all this recipe is quick, easy, and full of tangy, slightly spicy Asian flavors. You can prepare this wonderful dish for a weekday dinner for the crew.
From foodnewsnews.com


1,210 SATAY MALAY FOOD PHOTOS - FREE & ROYALTY-FREE STOCK ...
Chicken Satay (known as Sate Ayam in Indonesian or Malay). Is a dish of seasoned, skewered and grilled meat, served with a peanut sauce. Satay Indonesia food on white plate. Beef Satay creation from Indonesia food on white plate white background. Chicken Satay or Sate Ayam - Malaysian famous food.
From dreamstime.com


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