30 Minute Beef Satay With Peanut Ginger Ramen Recipes

BEEF SATAY WITH PEANUT-GINGER RAMEN

Steps:

• Soak 12 wooden skewers in water, 15 minutes. In a shallow dish, whisk together 1 tablespoon each soy sauce and lime juice and 1 teaspoon each sugar and ginger. Add beef, toss, and let sit 10 minutes.
• Meanwhile, in a blender, puree remaining 1 tablespoon lime juice, 3/4 teaspoon sugar, and 1 teaspoon ginger with peanut butter and 1/3 cup water. Season with remaining soy sauce.
• Heat a grill or grill pan to medium-high. Thread beef onto skewers. Clean and lightly oil hot grill. Grill beef until charred and cooked through, 3 to 4 minutes per side. Toss ramen with peanut-ginger sauce. Serve with beef and cucumber.

BEEF SATAY WITH A PEANUT DIPPING SAUCE

Steps:

• Place the beef strips in a medium-sized bowl and pour the teriyaki sauce over them. Add 1 tablespoon of ginger, 1 tablespoon garlic and the salt to the bowl and stir to combine. Marinate, refrigerated, while you make the dipping sauce. In a small bowl, combine the remaining ginger, peanut butter and coconut milk in a small bowl and whisk together. Add the sesame oil, soy sauce, brown sugar, lime juice, fish sauce, cayenne pepper and 1 teaspoon garlic to the bowl and whisk to combine. Place the sauce in a serving bowl and garnish with the cilantro and chopped peanuts. To serve the satays, set-up a Hibachi or indoor grill on the dining table with the carrots, celery and shiso around the grill. Remove the beef strips from the refrigerator and use skewers to thread the meat. Have your guests grill the satays themselves over the grill, about 30 seconds to 1 minute on each side for medium-rare. Serve, with the dipping sauce and veggies on the side.

BEEF SATAY WITH PEANUT SAUCE

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 GINGER-SCALLION RAMEN NOODLES

Steps:

• Combine scallions, ginger, sesame oil, soy sauce, and rice wine vinegar in a bowl. Stir until combined and refrigerate for 10 minutes.
• Bring a large pot of water to a boil. Add noodles and boil for 3 minutes. Turn heat off and let sit for 1 minute.
• Drain noodles and transfer to a large bowl. Add reserved sauce mixture and toss to coat.

GINGER-BEEF & RAMEN NOODLES

Steps:

• Heat wok over med-high heat.
• Add 1/3 of each of the Oils.
• Swirl to coat.
• Add Ginger, Garlic,& Red Chilies.
• Stir fry for 1 minute.
• Add 1/3 of the Beef, Stir fry 3 minutes.
• Set aside, keep warm.
• Repeat 'til all the beef is done.
• Set all aside, keep warm.
• Add Stock, Vinegar,& Scallions.
• Bring to a boil, reduce to low.
• Simmer 10 minutes.
• Meanwhile cook the Ramen.
• Divide the Ramen between 4 bowls.
• Top each bowl with 1/4 of the beef.
• Divide the broth between the 4 bowls.
• Top each bowl with 1/4 of the Carrots.
• Serve with a side dish of plain 'sticky' rice.

HOW TO MAKE BEEF SATAY

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.

30-MINUTE BEEF SATAY WITH PEANUT-GINGER RAMEN

Steps:

• Soak 12 wooden skewers in water for 15 minutes if using; I normally just grill the strips of beef as is.
• In a shallow dish, whisk together 2 tablespoons each soy sauce and lime juice and 1 1/2 teaspoons each sugar and ginger. Add optional garlic and/or 1/4 teaspoon optional red pepper flakes if a little heat is desired. Add beef, toss, and let sit 10 minutes. The marinating can also be done in a large, resealable plastic bag; make sure to squeeze out all air when sealing in beef and marinade. I have also skipped the skewers and cut my beef into 1 inch strips.
• Meanwhile, in a blender (I use my handy Bullet), puree remaining 1 tablespoon lime juice, 1 teaspoon sugar, and 1 teaspoon ginger with peanut butter and 1/3 cup water. Season to taste using remaining soy sauce and blend again. Stir in chopped peanuts and green onions and optional remaining 1/4 teaspoon of red pepper flakes.
• Heat a grill or grill pan to medium-high. Thread beef onto skewers if using. Clean and lightly oil hot grill. Grill beef until charred and cooked through, 3 to 4 minutes per side. Toss ramen with peanut-ginger sauce. Serve with beef and a vegetable, like steamed eda mame.