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.
BEEF SATAY NOODLES
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the noodles in a bowl; cover with warm water and soak at least 20 minutes. Meanwhile, whisk the peanut butter, soy sauce, ginger, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Add the beef and mix with a spoon to combine.
- Heat 1 tablespoon peanut oil in a large skillet over high heat. Add the shallots and cook, stirring, until softened, about 4 minutes. Add the broccoli slaw and cook, stirring, until it starts wilting, about 3 minutes. Transfer the vegetables to a medium bowl. Heat the remaining 1 tablespoon peanut oil in the skillet, then add the beef mixture. Cook, stirring occasionally, until browned, about 7 minutes.
- Meanwhile, gently stir the noodles to separate. Reserve 1/2 cup soaking water, then drain the noodles. Return the vegetables to the skillet with the beef and stir to combine. Add the noodles, the reserved soaking water and the Sriracha. Cook, gently tossing, until warmed through, about 4 minutes. Top each serving with the cilantro; serve with lime wedges and more Sriracha.
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
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
THAI SATAY NOODLES
This easy to cook dish can be knocked together very quickly if you use the pre cooked vacuum packed noodles if you can't find them just use regular udon or egg but cook and cool them first.
Provided by PinkCherryBlossom
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a bowl mix the peanut butter, chilli sauce, coconut milk, vegetable stock and soy sauce to make a smooth sauce. (this can be kept in a container for up to 3 days)
- Heat the oil in a wok and stir fry the broccoli, red pepper, baby corn and ginger for 3 minutes Add the mange tout and garlic and cook for a further 2 minutes Pour over the satay sauce and bring to the boil.
- Drain the noodles or remove from pack and add to the wok. Stir fry over a high heat for a couple of minutes.
- Serve with the basil leaves and peanuts sprinkled over.
Nutrition Facts : Calories 358.9, Fat 23.2, SaturatedFat 7.5, Cholesterol 21.8, Sodium 630.2, Carbohydrate 30.7, Fiber 3.4, Sugar 3.5, Protein 11.2
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BEEF SATAY NOODLES RECIPE | YOUR ULTIMATE MENU
From yourultimatemenu.com
Estimated Reading Time 2 mins
- PREPARE SAUCEWhisk together peanut butter, soy sauce, sweet chilli sauce, lime or lemon juice, sugar and fish sauce. Once you have a thick sauce/paste, add coconut milk and whisk until combined.
- PREPARE BEEF AND VEGGIESThinly slice rump steak into strips, discarding any excess fat. Slice capsicum into strips and cut carrot into half rounds. Thinly slice brown onion and spring onions. Drain corn.
- COOK STIR FRYHeat 1/2 tablespoon oil in a large wok or frying pan on high. When wok is really hot, add beef and stir fry until browned all over. Remove from pan onto a plate.
- Add remaining 1/2 tablespoon oil to wok, then add capsicum, carrot, brown onion and corn. Stir fry for 3-4 minutes, until veggies are tender.
BEEF SATAY NOODLES | FOOD TO LOVE
From foodtolove.co.nz
Cuisine AsianCategory Midweek Dinner, MainServings 4Total Time 24 mins
- Cook noodles Place noodles in bowl. cover with boiling water and leave for 5 mins until almost tender. Gently separate noodles with fork. Drain and rinse under cold water.
- Make sauce While noodles are softening. Heat 1 tbsp peanut on in saucepan over medium-high heat. Cook chair and ginger for 2 mins. Add peanut butter. soy sauce, palm sugar. water, fish sauce and coconut milk Whisk to combine. Reduce heat to low.
- Stir-fry steak Meanwhile, heat remaining oil in wok or frying pan. Season steak wan salt and pepper and cook for 3 min each side for medium-rare (see"Tip". right). Remove from wok or frying pan and place on board to rest.
- Cook onion wedges and broccolini in frypan for 2 mins. Add garlic and carrot. Cook for 2 mins. Add noodles and most of peanut sauce to pan, simmer for 1 min.
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