Beefsatay Recipes

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.

Steps:

• Remove all fat from meat.
• Cut meat into strips approx 2 1/2 cm thick, then cut each strip into 5mm pieces.
• Mix remaining ingredients marinade ingredients together (except for extra oil).
• Add meat; mix well.
• Let stand overnight or for several hours.
• Drain marinade from meat; reserve marinade for sauce.
• Thread meat on bamboo skewers.
• Put under hot grill; grill until golden brown and cooked through.
• Turn skewers frequently, brushing with extra oil.
• Serve with Sate Sauce.
• Sate Sauce: Heat butter in pan; add peeled and finely-chopped onion; saute gently until onion is golden brown.
• Add remaining ingredients; mix well.
• Add reserved marinade; stir until combined.
• Bring to boil; boil uncovered 5 minutes or until sauce is thick.
• Serve hot or cold.
• Serves 6.

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.

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.

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.

Steps:

• 1. To make the marinade, place the tamarind pulp in a small nonreactive bowl and mix it with 3 tablespoons of very warm water. Let the tamarind pulp rest until it softens, 10 to 15 minutes. Squeeze and massage the softened tamarind pulp through your fingers, loosening the fruit's soft auburn-colored pulp from the shiny black seeds, brittle brown skin shards, and sinewy bits of string. With your fingers, remove all the solid pieces from the liquid and discard them; all that will remain is a thick caramel-colored extract. Set the tamarind extract aside.
• 2. Place the coriander seeds in a small food processor. Pulse until the coriander is well ground and dusty, about 2 minutes. (Don't remove the coriander from the food processor at this point - you're going to grind it again along with the other flavoring-paste ingredients.)
• 3. Add the tamarind extract, shallots, garlic, turmeric, ginger, palm sugar, oil, and salt to the food processor. Pulse until you have a smooth paste the consistency of creamy mashed potatoes. (If the paste does not purée properly and repeatedly creeps up the side of the food processor instead of grinding, add up to 2 tablespoons of water, 1 tablespoon at a time, periodically turning the processor off and, with a spoon, scraping the unground portions down toward the blade as you go.) Transfer the blended marinade into a nonreactive bowl large enough to hold the beef.
• 4. Slice the beef into long, 1/4-inch-thick strips against (not with) the grain of the meat, as you would if carving a cooked piece of London broil. The pieces should be no wider than 1 inch.
• 5. Add the sliced beef to the bowl and combine it well with the marinade, making sure that every piece is coated. Allow the beef to marinate at room temperature for 1 to 2 hours.
• 6. Thread the beef strips onto the presoaked bamboo skewers, weaving the point of each skewer through the center of the beef every 1/4 inch to make sure it holds tight and remains secure while it cooks. Use 1 to 4 pieces of beef per skewer, depending on how long the pieces are, making sure that the beef extends from the tip to the middle of the skewer. Leave plenty of room so you can grab the skewer at the bottom - the meat should not extend from one end to the other.
• 7A. To cook the beef on a grill, first prepare a medium-hot wood charcoal fire and oil the grill rack liberally. When the fire is hot (this may take up to 20 minutes), place each skewer on the grill, making sure that the beef, not the skewer, is directly over the heat. Grill the beef until it is cooked through and has begun to pick up a few crispy brown-black spots, about 2 to 5 minutes (depending on how hot the fire is). Turn the skewers over carefully and continue grilling until the other side is browned, another 2 to 5 minutes. Do not overcook the meat - it will dry out if you do. Test a piece by touching it with your finger. The beef should be firm, not squishy. Another way to test it is by cutting into the thickest point: It should be very faintly pink, neither blood-red nor gray.
• 7B. To broil the beef in the oven, preheat the broiler for at least 5 minutes and position the rack so that the satay skewers will be 3 inches from the heat source. Line a half-sheet pan with aluminum foil. Place each skewer on the pan, arranging them so that the meat is in the center of the pan and the skewers slightly hang over the outside, and slide the pan into the broiler. Broil until the meat begins to turn golden brown and develops a few char spots, about 5 to 6 minutes. Turn each piece over to brown the other side, an additional 5 to 6 minutes of broiling. Test a piece by touching it with your finger. The beef should be firm, not squishy. Another way to test it is by cutting into the thickest point: It should be very faintly pink, neither blood-red nor gray. If the surface doesn't char (your broiler or the distance from the flame may not allow it to), don't worry - as long as the meat is cooked through, the satay will taste wonderful. Do not overcook the meat; it will be unpleasantly dry.
• 8. Transfer to a serving dish and let the skewers rest for about 1 minute, until they are cool enough to handle. Serve immediately.

Steps:

• In a food processor, combine the red onion, scallions, garlic, ginger, curry powder, turmeric, cumin, salt, soy sauce, lemongrass, lime juice, coconut milk, peanut oil, and peanut butter. Purée until smooth.
• Divide the sauce between 2 small bowls. Add the chopped peanuts to one of the bowls and stir to combine. Cover with plastic wrap and refrigerate until ready to use.
• Pour the remaining sauce over the cubed beef in a medium bowl. Toss well to coat. Cover the bowl with plastic wrap and let marinate in the refrigerator for at least 2 hours, up 6 hours.
• Preheat the oven to 425°F (220°C). Line a 9-inch (23 cm) square baking dish with parchment paper.
• Thread the beef cubes onto skewers and set over the baking dish.
• Bake for 20 minutes, until the beef is seared and juicy.
• Serve the satay beef with the reserved sauce alongside.
• Enjoy!

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.

Steps:

• Put 30 to 36 wooden skewers in a bowl or other container and add cold water to cover. Let soak an hour or longer.
• Preheat charcoal grill or kitchen broiler.
• Slice beef with the grain into slices about 1/8 inch thick. Cut slices into pieces about 1-inch square. There should be about 3 cups loosely packed. Put pieces in a bowl.
• Sprinkle beef with coriander, cumin, fennel, pepper and turmeric. Set aside.
• Put pieces of lemon grass or lemon grass powder, shallots, garlic and water in the container of an electric blender and blend thoroughly.
• Pour and scrape this mixture over the beef and mix with the fingers. Add sugar, salt and Worcestershire sauce and blend. Set aside for one hour.
• Drain skewers and thread 4 to 6 pieces of beef, arranging them quite close together, on each skewer.
• Blend the oil and coconut cream or milk.
• Arrange skewered meats on charcoal grill or under broiler. Cook 4 to 6 minutes, depending on whether meat is to be medium cooked or well done. Turn skewers so that pieces cook evenly. As meat cooks brush generously with oil-coconut mixture. Serve with satay sauce as a dip. Serve neatly trimmed pieces of raw onion and cucumber as accompaniment.

Steps:

• Soak wooden skewers in water for 30 minutes and drain.
• In an 8-by-8-inch baking dish or wide shallow bowl, whisk together peanut oil, shallot, garlic, ginger, soy sauce, turmeric, coriander, lime juice, and black pepper. Add steak, tossing to combine, and marinate at least one hour and up to four hours.
• Preheat grill over medium-high heat. Thread one slice steak onto each skewer. Grill, turning once, just until cooked through, about 2 minutes total.
• Serve immediately with Thai peanut dipping sauce.