Chicken Or Beef Satay Recipes

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 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:

• Trim fat from beef or chicken. Cut into strips about 3 inches long and 1/2 inch thick. Refrigerate until needed.
• Combine remaining ingredients in blender, and puree until smooth. Pour over meat, and mix to coat evenly. Marinate at least 1 hour or overnight.
• Preheat grill or grill pan until hot. Thread a piece of meat lengthwise on each skewer, and grill until done, 2 to 3 minutes on each side. Baste occasionally with marinade during cooking. Serve immediately with peanut sauce.

Steps:

• Put the chicken or beef pieces in a mixing bowl. Add the lemongrass, onion, oil, ginger, and spices and seasonings. Cover and marinate in the refrigerator for about 3 hours.
• Heat a grill, preferably charcoal, to medium-high. Meanwhile, remove chicken or beef from marinade and skewer (if using wooden skewers, be sure to soak them for 30 minutes prior to using). Grill for 3 to 5 minutes or until cooked through, turning halfway through.
• Serve with Peanut Sauce and rice cakes and garnish with cucumber and onion.
• Heat the oil in a large skillet over medium heat. Add the onion, shrimp paste, turmeric, lemongrass, and chiles. Stir to combine and cook over medium heat until fragrant and onion is soft. Add coconut milk and water and bring to a boil. Add sugar, salt, and peanuts. Stir constantly over medium heat and simmer until the sauce thickens. Remove the lemongrass stalk and serve warm or at room temperature.

Steps:

• Flatten chicken to 1/4-in. thickness; cut lengthwise into 1-in.-wide strips. In a large resealable plastic bag, combine the milk, garlic, brown sugar, seasonings and extract. Add chicken; seal bag and turn to coat. Refrigerate for 8 hours or overnight. , In a small bowl, whisk the sauce ingredients until blended. Cover and refrigerate until serving. Drain and discard marinade. Thread two chicken strips onto each metal or soaked wooden skewer. , Grill, uncovered, over medium-hot heat for 2-3 minutes on each side or until chicken juices run clear. Serve with peanut butter sauce.

Steps:

• Method for meat and marinade: Trim the meat and cut into long thin strips.
• Combine all of the marinade ingredients, add the meat, and let marinate under refrigeration for at least 2 hours and up to 12 hours.
• Soak bamboo skewers in water for a least 10 minutes before you are ready to grill the satays.
• Thread the meat on the skewers, one strip per skewer.
• Skewer meat can be returned to the marinade to hold until cooking time.
• Place the skewered meat on the grill or boiler rods.
• Grill or broil undisturbed for about 1 minute, turn and grill 1 minute more for medium rare, or as needed for the desired doneness.
• Server the satays with the spicy peanut sauce.
• Method for Spicy Peanut Sauce: Process all ingredients in food processor until smooth.
• Cover and set aside at room temperature for 1 hour or overnight in the refrigerator.
• Bring to room temperature before using, and stir briskly or reprocess to mix.