Best Beef Singapore Sates Recipes

Steps:

• Combine white parts of the green onions, red chile pepper, green chile pepper, and garlic in a large bowl. Add dark soy sauce, 3 tablespoons walnut oil, and brown sugar; mix marinade well. Add beef to marinade, cover, and refrigerate for a minimum of 15 minutes and up to 24 hours.
• Bring a large pot of salted water to a boil. Add egg noodles; cook until softened but still firm to the touch, 2 to 3 minutes. Drain.
• Cook spinach in a separate pot of boiling, lightly salted water until wilted, 3 to 5 minutes. Drain and set aside.
• Heat 1 teaspoon walnut oil in a wok. Add green parts of the green onions, bell pepper, snow peas, baby corn, and 1/2 teaspoon soy sauce. Stir-fry until lightly browned, yet still crisp, 2 to 3 minutes. Remove from the wok.
• Stir-fry noodles, 1 teaspoon oil, and 1/2 teaspoon soy sauce in the same wok until crisp, 1 to 2 minutes. Transfer to a plate.
• Heat 1 teaspoon oil in the wok and stir-fry marinated beef and some of the sesame seeds in batches until fully cooked, 3 to 4 minutes. Add cooked vegetables back to the wok and stir-fry until heated through, about 2 minutes.
• Place a light layer of drained spinach over the noodles and pour stir-fry mixture on top.

Steps:

• Cut the steaks, including the fat, into 1/2-inch cubes and place them in a ziplock bag. Stir together the brown sugar, coriander, turmeric, cumin, pepper, fish sauce and oil. Pour over the beef cubes the marinade mixture and massage contents to coat evenly. Refrigerator for at least 2 hours; the longer it marinates, the richer the flavor will be.
• Drain the cubes of beef, discarding the marinade. Season with salt. Thread the beef onto bamboo skewers, leaving the bottom half of each skewer bare for a handle and 1/4 inch exposed at the pointed end.
• Set up the grill for direct grilling and preheat to high.
• When ready to cook, brush and oil the grill grate. Arrange the sates on the hot grate. Grill the sates until cooked to taste, 1 to 2 minutes per side for medium-rare, a little longer for medium.
• To Make Singapore Cucumber Relish: Cut the cucumber into 1/4-inch dice. Place the cucumber, shallot, chile, rice vinegar and sugar in a mixing bowl and toss gently to mix. Season with salt and pepper to taste. The relish can be made up to 2 hours ahead.

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.