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.
BEEF SATE WITH SPICY SZECHWAN SAUCE
Steps:
- Cut the steak into 24 (3 by 1-inch) strips, each weighing about 1/2-ounce. Using skewers, stick a skewer into each strip lengthwise and arrange on a large platter or baking pan. Refrigerate until needed.
- Prepare the marinade: In a small bowl, combine all the marinade ingredients and pour over the meat, turning to coat all sides. Let marinate, un-refrigerated, about 15 minutes.
- Preheat the grill or broiler.
- Prepare the sauce: In a small skillet, melt 2 tablespoons butter. Add the garlic and green onion and saute over medium-high heat until soft, about 2 minutes. Pour in the stock, soy sauce, and chile flakes and cook 1 or 2 minutes longer. Strain into a clean pan and whisk in the remaining 4 tablespoons butter. Keep warm.
- Arrange the skewers of steak on the grill or under the broiler, being careful that the bare ends of the skewers are not directly over or under the flame. Grill or broil until medium rare, about 30 to 40 seconds per side.
- Pour the sauce into a small bowl and set in the center of a large serving platter. Arrange the skewers around the bowl and serve immediately.
- **You can also use chicken or lamb for the skewers.
SATAY BEEF SKEWERS RECIPE BY TASTY
Here's what you need: small red onion, scallions, garlic, fresh ginger, curry powder, ground turmeric, ground cumin, kosher salt, soy sauce, fresh lemongrass, lime juice, coconut milk, peanut oil, peanut butter, peanuts, beef
Provided by Frank Tiu
Categories Dinner
Yield 4 servings
Number Of Ingredients 16
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!
Nutrition Facts : Calories 620 calories, Carbohydrate 17 grams, Fat 48 grams, Fiber 4 grams, Protein 35 grams, Sugar 4 grams
SPICY BEEF SATAY
The fragrant spices and full flavors of North African cuisine make these appetizers a popular party food.
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 2 dozen (1/2 cup sauce).
Number Of Ingredients 14
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.
Nutrition Facts : Calories 74 calories, Fat 3g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 25mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 4g protein.
SATE BEEF
Recipe from an old Australian Women's Weekly cookbook. The sate sauce should be a thick paste type that you will probably find in the Asian food aisle of the supermarket near the green and red curry pastes. We used Yeo's Satay Sauce. We changed the beef to round steak, the original recipe called for fillet. You can use whichever cut you prefer.
Provided by The Normans
Categories Steak
Time 45m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Trim all fat and sinew from the meat. Cut into 5mm slices. Gently pound each slice to flatten slightly.
- Put meat in a bowl with soy sauce, pepper, sesame oil, cornflour and water. Mix well and let stand for 20mins.
- Heat oil in a wok or pan, separate meat and sauté until browned on both sides. Remove from pan.
- Add diced onion and garlic to the pan, sauté gently until onion is transparent.
- Combine sate sauce, sherry, sugar, curry powder, salt, water and soy sauce. Add to onion and garlic in pan. Stir until boiling.
- Return beef to pan and heat through. It should only take about a minute.
Nutrition Facts : Calories 343.2, Fat 23.6, SaturatedFat 6.9, Cholesterol 91.2, Sodium 365.4, Carbohydrate 4.5, Fiber 0.7, Sugar 1.8, Protein 26.9
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- Slice your steak against the grain and very thinly. Tip: if you freeze the steak for 20-30 minutes, this will allow you to slice the steak very thinly. Transfer beef to a mixing bowl.
- To the same mixing bowl, add your beef marinade ingredients. Mix with tongs or your hands and then pack the beef into a ball so that the marinade really soaks into the meat. Set aside.
- In another bowl, whisk together your satay sauce ingredients until well combine. Tip: if you have a blender, add your ingredients to the blender and then blend until smooth. Set aside.
- Next in a non-stick pan set over medium high heat, add cooking oil and your marinated beef. Fry until the edges are brown and the meat is 50-60% cooked, about 5 minutes.
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