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.
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
BEEF SHORT RIBS SATAY (SATAY KRA-TOOG NGUA) RECIPE
Grilled medium or medium rare, the delicious meat of these Thai-style ribs pulls from the built-in skewer (aka the bones), and you salivate even more as you chew.
Provided by James Syhabout
Yield 4-6 servings
Number Of Ingredients 14
Steps:
- In a mortar, combine the lemongrass, ginger, shallots, and garlic; pound to a semismooth paste. Stir in the oil, oyster sauce, fish sauce, turmeric, and the 1/3 cup coconut milk and mix well. Reserve 1/4 cup of this mixture and set aside. Transfer the rest to a large mixing bowl and add the short ribs. Toss the ribs to coat, cover the bowl, and let them marinate in the refrigerator for 24 hours (you can get away with marinating for 6 hours at a minimum, though the satay will have less depth of flavor).
- When it is time to cook the ribs, preheat your grill until very hot. I highly recommend cooking satay on an outdoor grill over charcoal briquettes, but gas will suffice (cook them indoors in a grill pan only if you have a very good exhaust system, since they generate a lot of smoke). Make the baste by mixing the reserved 1/4 cup marinade with the 1/3 cup coconut milk. Grill the ribs for about 2 minutes on each side (a little more or less, depending on how you like your meat). As they cook, brush the ribs with the basting liquid and a sprinkling of salt. Let the cooked ribs rest for 2 minutes before serving with the satay peanut sauce and cucumber ajat. Accompany with jasmine or sticky rice or slices of toasted white bread.
THAI SATAY STIR-FRY
Long day at work? This is the perfect quick meal, one pan, and just a fork to eat!
Provided by Good Food team
Categories Dinner, Lunch, Main course, Side dish, Supper
Time 5m
Number Of Ingredients 9
Steps:
- Mix the peanut butter, chilli sauce, 100ml water and soy sauce to make a smooth satay sauce. Put the noodles in a bowl and pour boiling water over them. Stir gently to separate, then drain thoroughly.
- Heat the oil in a wok, then stir-fry the ginger and harder pieces of veg from the stir-fry mix, such as peppers, for 2 mins. Add the noodles and rest of the veg, then stir-fry over a high heat for 1-2 mins until the veg are just cooked.
- Push the veg to one side of the pan, then pour the peanut sauce into the other side, tilting the pan. Bring to the boil. Mix the sauce with the stir-fry, then sprinkle over the basil leaves and peanuts to serve.
Nutrition Facts : Calories 286 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 10 grams protein, Sodium 2.29 milligram of sodium
BEEF SATAY
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
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.
THAI BEEF
A delicious marinade for flank steak blending the flavors of crushed coriander seed, lime juice, and soy sauce. This marinade can be used well with other meats as well. Serve over rice or shredded Chinese cabbage and red pepper slices.
Provided by BadLittleChef
Categories World Cuisine Recipes Asian
Time 1h40m
Yield 6
Number Of Ingredients 7
Steps:
- Place flank steak in the freezer for 20 minutes.
- Whisk coriander, brown sugar, soy sauce, lime juice, garlic, and ground ginger together in a bowl until marinade is well combined.
- Remove steak from freezer and slice thinly across the grain. Place steak in a large bowl, pour marinade over steak, and toss to coat. Cover bowl and marinate at room temperature for 1 hour.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line bottom of a broiler pan with foil.
- Lay steak slices in a single layer on the rack of the prepared broiler pan.
- Cook in the preheated broiler, brushing occasionally with marinade, until steak reaches desired doneness, 1 to 2 minutes for medium rare.
Nutrition Facts : Calories 182.9 calories, Carbohydrate 20.4 g, Cholesterol 25.2 mg, Fat 4.9 g, Fiber 0.8 g, Protein 14.6 g, SaturatedFat 1.9 g, Sodium 633.5 mg, Sugar 18 g
BEEF SATAY WITH PEANUT SAUCE
Provided by Food Network
Categories appetizer
Time 2h8m
Yield about 20 skewers
Number Of Ingredients 18
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.
EASY THAI SATAY APPY (BEEF OR CHICKEN)
I find that RZ has made me much more aware of simple recipe opportunities, esp those found right on the cans of products. I guess you expect them to be so commonly used that you discount them at once. Here is the easiest recipe I have ever seen for satay (beef or chicken). All you really have to do is open a can. I love an easy prep, so this caught my eye. (Time does not include time for skewers to soak or satays to marinate)
Provided by twissis
Categories Poultry
Time 15m
Yield 6 Satay skewers, 6 serving(s)
Number Of Ingredients 4
Steps:
- Soak bamboo skewers in water for 2 hours.
- Pierce meat strips onto bamboo skewers. Combine turmeric powder w/350 ml of the coconut milk & marinate for at least 60 min (or longer for more flavor).
- Grill satays & use the remaining 50 ml of coconut milk & turmeric mixture to baste during grilling. Serve w/heated satay sauce.
- NOTE: I've entered this recipe as an appy w/1 skewer per person. As an entree to serve 2 persons, I'd increase the amt of meat to get 10 skewers to marinate & keep all other ingredients the same.
Nutrition Facts : Calories 320.3, Fat 34, SaturatedFat 20.9, Cholesterol 27.3, Sodium 16.1, Carbohydrate 2.1, Fiber 0.1, Protein 3.7
BEEF SATAY
Provided by Craig Claiborne
Categories dinner, appetizer
Time 1h30m
Yield 6 servings
Number Of Ingredients 15
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.
Nutrition Facts : @context http, Calories 294, UnsaturatedFat 13 grams, Carbohydrate 5 grams, Fat 23 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 8 grams, Sodium 286 milligrams, Sugar 3 grams, TransFat 0 grams
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SIMPLE THAI BEEF SATAY RECIPE | MEL'S KITCHEN CAFE
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- In a food processor or blender, puree the lime juice, cilantro, garlic, ginger, brown sugar, fish sauce, soy sauce, chili garlic sauce (or sririacha) and sesame oil.
- Place the steak slices into a gallon-size ziploc bag or in a shallow dish and pour the marinade over the top of the meat. Refrigerate for at least an hour or up to 4 hours.
- Thread the meat slices back and forth onto skewers (2-3 per skewer unless using shorter sticks).
- Preheat the grill to medium-high. Grill the satay skewers for 2-3 minutes per side (longer, if needed, depending on thickness of the meat).
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