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.
SPICY BEEF SATAY PHO
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
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
SPICY BEEF SATAY PHO
Steps:
- Mix and cook the first 7 ingredients. Add the chicken or beef. 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.
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.
QUICK BEEF PHO
I wrote this recipe for fast pho because you don't always want to take a whole day to source the ingredients for and make pho from scratch. This is an awesome hack to be eating pho in an hour! You can find all the ingredients locally and even have them delivered. Slicing beef paper thin can be a pain. Japanese and Chinese markets always stock paper-thin meats for shabu shabu or sukiyaki.
Provided by Jet Tila
Categories main-dish
Time 1h
Yield Makes 2 large or 4 small bowls
Number Of Ingredients 20
Steps:
- For the Pho Stock: Add the beef base and 1 quart water to a 2-quart (1.9-L) saucepan and bring to a low boil. Add the fish sauce, sugar, ginger, onion and salt to the stock and reduce the heat to a simmer. Wrap the cloves, star anise and cinnamon stick in a piece of cheesecloth and tie it into a satchel. Add the satchel to the broth and simmer for at least 30 minutes, but no more than 45 minutes.
- Around the 30 minute mark, taste the broth to see that the spice flavors have been extracted, and adjust seasonings if necessary. Strain the aromatics and satchel from the broth, return to a sauce pot, and reserve for assembly.
- For the assembly: Bring the broth back to a simmer. In a separate pot, bring water to a boil. Using a sieve or basket, quickly dip the noodles into the water until they are hot and al dente, 10 to 20 seconds. Drain the excess water from the noodles and distribute the noodles between 4 bowls.
- Top each bowl with some sliced beef, basil, bean sprouts, cilantro, jalapeno, scallions and onion, or as each person wishes. Ladle in enough broth to cover the ingredients in the bowl. Garnish with a lime wedge. I like to serve pho with Sriracha and hoisin sauce.
SATAY BEEF AND NOODLE SOUP
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
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
SPICY VIETNAMESE BEEF NOODLE SOUP
This recipe is my attempt at the famous Vietnamese spicy beef noodle soup, Pho. Garnish with thinly sliced raw beef tenderloin, basil, mint, cilantro, chili sambal, and fresh lime wedges.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 5h35m
Yield 8
Number Of Ingredients 20
Steps:
- Heat oil in a large pot over medium-high heat. Cook beef shank, oxtail pieces, and ginger in hot oil, turning occasionally, until browned, 3 to 5 minutes per side. Add star anise, fennel seed, coriander seed, cloves, cinnamon stick, and cardamom pod to the pot and saute until fragrant, about 30 seconds.
- Stir water, onion, garlic, white sugar, and bay leaf into beef mixture; bring to a boil, reduce heat to low, and simmer until broth is flavorful and meat is falling off the bone, 5 to 6 hours. Remove meat and reserve. Strain broth into a pot; discard strained spices and vegetables.
- Chop beef shank meat and add to broth in pot; stir in fish sauce and soy sauce. Bring broth to a simmer and reduce heat to low to keep warm.
- Place rice noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 5 minutes. Drain and rinse in cold water.
- Place a handful of bean sprouts in the bottom of a large soup bowl. Top with a large handful of prepared rice noodles and drop a few jalapeno slices over noodles. Ladle beef broth into bowl to cover noodles.
Nutrition Facts : Calories 389.9 calories, Carbohydrate 33.9 g, Cholesterol 88.6 mg, Fat 14.5 g, Fiber 1.4 g, Protein 30 g, SaturatedFat 5.3 g, Sodium 527.9 mg, Sugar 4.4 g
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
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