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
GRILLED BEEF SATAY
Steps:
- Thread the beef onto the soaked skewers, working the skewers in and out of the meat so that it stays in place while grilling. Combine yogurt, ginger, garlic, curry powder, and lemon juice in a shallow platter and stir to combine. Place the beef skewers into the yogurt marinade and turn them until they are well coated. Cover and let the meat marinate in the refrigerator for up to 2 hours.
- Place a grill pan over medium heat and brush it with oil to prevent the meat from sticking. Grill the satays for 3 to 5 minutes on each side, until nicely seared and cooked through. Serve piled on a large platter garnished with cilantro.
CURRIED BEEF AND CHICKEN SATAY
Every country or region has at least one dish that becomes symbolic. For SE Asia, symbolic foods would have to include satay. Popular in Malaysia, Singapore and Indonesia, it's a great treat when served hot from a charcoal grill. There are numerous ways of preparing this dish; the recipe below is only one of them.
Provided by elly9812
Categories Poultry
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Slice the meat into thin strips, no more than 1/4" thick and about 1/2" wide for both the beef and chicken.
- Combine the curry powder, chilies, garlic, onions, salt, lemon juice, and honey in a large bowl.
- Add the meat strips and toss well to marinate for about fifteen minutes.
- Thread meat strips onto bamboo skewers, 3 or 4 pieces per skewer.
- Arrange the finished skewers in a glass casserole; cover with the remaining marinade, and refrigerate while making the sauce. Brown under a broiler or grill the meat skewers.
- Serve with a peanut butter sauce for dipping (see below). Sauce: Blend all ingredients together well to make a smooth sauce. Keep refrigerated until needed, but warm before serving.
Nutrition Facts : Calories 1582.1, Fat 142.9, SaturatedFat 55.9, Cholesterol 197.4, Sodium 1620.4, Carbohydrate 32.1, Fiber 7, Sugar 14.9, Protein 51.2
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