Beef Satay Recipe Easy

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BEEF SATAY



Beef Satay image

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

1 1/2 lbs flank steaks
1/4 cup soy sauce
1/4 cup vegetable oil
2 tablespoons Asian chili sauce (to taste)
1/4 cup packed dark brown sugar
1/4 cup minced cilantro leaf
2 garlic cloves, minced
4 scallions, both white and green parts, sliced thin

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.

SATAY BEEF



Satay Beef image

When I cleared the refrigerator on Sunday, I found that there was a bottle of Shacha sauce (also called satay sauce), which has been stored for almost a year. Fortunately, it is still within the shelf life, so let's make it quickly. Stir-fried beef is the most classic match. , I first ate this dish in a Chaoshan hot pot restaurant. The beef stir-fried was quite tender and tender. It would never be a bit tough enough to bite, and it also had a little broth. A little bit of spicy, it's really superb for bibimbap. Today, our family will also make this dish. Let's prepare the rice soon.

Provided by Jackey cat

Time 10m

Yield 2

Number Of Ingredients 14

350g beef
Some oil
0.5 teaspoon salt
1 teaspoon Sugar
1 teaspoon Very delicious
0.5 teaspoon Oyster sauce
1 tbsp Shacha sauce
15g shallot
10g ginger
15g Red pepper
15g green pepper
2 teaspoons Rice wine
1 teaspoon Corn flour
10g garlic

Steps:

  • Ingredients are ready
  • Beef slices, add appropriate amount of salt, sugar, very fresh, cornstarch, pepper, edible oil and marinate for 5 minutes
  • Scallion, ginger, garlic and knife, cut green and red peppers
  • In a frying pan, saute the onion, ginger, garlic
  • Put the shacha sauce and stir up the fragrance
  • Put beef
  • Dip the rice wine along the side of the pot
  • When the beef changes color, add green and red peppers
  • Stir-fry evenly, that's it

GRILLED BEEF SATAY



Grilled Beef Satay image

Provided by Tyler Florence

Categories     appetizer

Time 2h40m

Yield 20 skewers

Number Of Ingredients 9

1 pound beef tenderloin, cut into 2-inch strips
20 wooden skewers, soaked in water 30 minutes
1 cup plain yogurt
1 teaspoon freshly grated ginger
1 teaspoon minced garlic
1 tablespoon curry powder
1/2 lemon, juiced
Vegetable oil, for grilling
Cilantro leaves, for garnish

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.

HOW TO MAKE BEEF SATAY



How to Make Beef Satay image

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

1 tablespoon grated fresh ginger root
4 cloves garlic, crushed
2 tablespoons minced onion
¼ cup packed brown sugar
¼ cup fish sauce
2 tablespoons vegetable oil
2 tablespoons soy sauce
2 tablespoons ground coriander
1 tablespoon ground cumin
½ teaspoon ground turmeric
⅛ teaspoon cayenne pepper
1 2-inch piece of fresh lemon grass (white part only)
2 pounds beef top sirloin, trimmed
4 12-inch long metal skewers

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 SATAY



Beef Satay image

Provided by Sandra Lee

Categories     appetizer

Time 1h45m

Yield 24 skewers

Number Of Ingredients 9

2 1/2 pounds top round or London broil
1/2 cup light soy sauce
1/4 cup canola oil, plus more for grill
1 tablespoon plus 1 teaspoon lime juice
1 tablespoon plus 1 teaspoon brown sugar
2 teaspoons minced garlic
2 teaspoons minced fresh ginger
4 scallions, thinly sliced
Special equipment: 24 bamboo skewers, soaked in water 20 minutes

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.

SATAY BEEF SKEWERS RECIPE BY TASTY



Satay Beef Skewers Recipe by Tasty image

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

½ small red onion, finely chopped
4 scallions, roughly chopped
4 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 teaspoon curry powder
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon kosher salt
1 tablespoon soy sauce
1 stalk fresh lemongrass, chopped
2 tablespoons lime juice
½ cup coconut milk
1 tablespoon peanut oil
½ cup peanut butter, all-natural
¼ cup peanuts, chopped
1 lb beef, cubed

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

BEEF SATAY



Beef Satay image

Make and share this Beef Satay recipe from Food.com.

Provided by JustJanS

Categories     Meat

Time 30m

Yield 6 serving(s)

Number Of Ingredients 26

1 kg rump steak
2 tablespoons tomato paste
3 tablespoons tomato sauce
3 teaspoons curry powder
1/2 teaspoon chili powder
1 teaspoon garam masala
2 teaspoons ground cumin
1 garlic clove
3 tablespoons white vinegar
salt
pepper
2 tablespoons oil
1 teaspoon soy sauce
1 tablespoon water
3 tablespoons oil, extra
30 g butter
1 medium onion
4 tablespoons peanut butter
1/2 teaspoon chili powder
1/3 cup malt vinegar
3 tablespoons sugar
1 teaspoon soy sauce
salt
pepper
1 cup water
3 tablespoons oil, extra

Steps:

  • Remove all fat from meat.
  • Cut meat into strips approx 2 1/2 cm thick, then cut each strip into 5mm pieces.
  • Mix remaining ingredients marinade ingredients together (except for extra oil).
  • Add meat; mix well.
  • Let stand overnight or for several hours.
  • Drain marinade from meat; reserve marinade for sauce.
  • Thread meat on bamboo skewers.
  • Put under hot grill; grill until golden brown and cooked through.
  • Turn skewers frequently, brushing with extra oil.
  • Serve with Sate Sauce.
  • Sate Sauce: Heat butter in pan; add peeled and finely-chopped onion; saute gently until onion is golden brown.
  • Add remaining ingredients; mix well.
  • Add reserved marinade; stir until combined.
  • Bring to boil; boil uncovered 5 minutes or until sauce is thick.
  • Serve hot or cold.
  • Serves 6.

MALAY BEEF SATAY



Malay Beef Satay image

Provided by Molly O'Neill

Categories     dinner, project, main course

Time 1h15m

Yield 4 servings

Number Of Ingredients 9

2 teaspoons ground turmeric
2 teaspoons ground cumin
2 teaspoons ground fennel seeds
Zest of 1/2 lemon, finely grated
1 tablespoon sugar
1 1/2 teaspoons salt
1/4 cup coconut milk
1 1/2 pounds rump steak or boneless sirloin, trimmed and cut into 3/4-inch cubes
Cilantro sprigs for garnish

Steps:

  • Combine turmeric, cumin, fennel, lemon zest, sugar, salt and coconut milk in a medium bowl. Add the beef and toss to coat thoroughly. Cover and refrigerate for at least 1 hour. Meanwhile, soak 12 8-inch bamboo skewers in water.
  • Preheat the broiler. Thread about 4 cubes of meat onto each skewer, leaving the bottom half bare. Place the skewers on a broiler tray and broil, turning, until the meat is browned on all sides, about 5 to 6 minutes. Garnish with cilantro and serve immediately with chili-and-peanut sauce. (See recipe.)

Nutrition Facts : @context http, Calories 391, UnsaturatedFat 10 grams, Carbohydrate 6 grams, Fat 24 grams, Fiber 1 gram, Protein 36 grams, SaturatedFat 11 grams, Sodium 461 milligrams, Sugar 3 grams, TransFat 0 grams

BEEF SATAY



Beef Satay image

Provided by Martha Stewart

Yield Yields 20 skewers

Number Of Ingredients 12

1/4 cup peanut oil
1 large shallot, minced (1/4 cup)
2 cloves garlic, minced (1 tablespoon)
1 2-inch piece ginger, peeled and minced (2 tablespoons)
1/4 cup low-sodium soy sauce
1 teaspoon ground turmeric
1 teaspoon ground coriander
1/4 cup lime juice
1/4 teaspoon ground black pepper
1 pound flank steak, sliced 1/8-inch thick against the grain
20 wooden skewers
Thai Peanut Sauce

Steps:

  • Soak wooden skewers in water for 30 minutes and drain.
  • In an 8-by-8-inch baking dish or wide shallow bowl, whisk together peanut oil, shallot, garlic, ginger, soy sauce, turmeric, coriander, lime juice, and black pepper. Add steak, tossing to combine, and marinate at least one hour and up to four hours.
  • Preheat grill over medium-high heat. Thread one slice steak onto each skewer. Grill, turning once, just until cooked through, about 2 minutes total.
  • Serve immediately with Thai peanut dipping sauce.

SPICY BEEF SATAY



Spicy Beef Satay image

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

1 cup white wine vinegar
3/4 cup sugar
1/2 cup water
1 tablespoon orange marmalade
1/4 teaspoon grated orange zest
1/4 teaspoon crushed red pepper flakes
1/2 cup finely chopped salted roasted almonds
2 tablespoons minced fresh mint
1 green onion, finely chopped
1 tablespoon lemon juice
1 garlic clove, minced
1/4 teaspoon each ground cinnamon, cumin and coriander
1 pound lean ground beef (90% lean)
Minced fresh parsley

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.

BEEF SATAY



Beef Satay image

Provided by Craig Claiborne

Categories     dinner, appetizer

Time 1h30m

Yield 6 servings

Number Of Ingredients 15

1 pound fillet of beef
2 teaspoons ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground dried fennel
1/2 teaspoon ground black pepper
1 teaspoon turmeric
1 3-inch length fresh lemon grass, trimmed and cut crosswise into 1/4-inch pieces, about 2 tablespoons, or 1 teaspoon lemon grass powder (see note)
3 tablespoons coarsely chopped shallots
1 1/2 teaspoons finely minced garlic
1/2 cup water
1 tablespoon sugar
Salt to taste if desired
1/2 teaspoon Worcestershire sauce
3 tablespoons corn, peanut or vegetable oil
3 tablespoons coconut cream or milk Satay sauce (see recipe)

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

SATAY SAUCE



Satay Sauce image

This is a basic Malaysian/Thai Satay Sauce - Its wonderful!

Provided by SMTUNE

Categories     Appetizers and Snacks

Time 10m

Yield 12

Number Of Ingredients 6

1 (10 ounce) can coconut milk
½ cup crunchy peanut butter
½ small onion, grated
1 tablespoon dark soy sauce
2 teaspoons brown sugar
½ teaspoon red pepper flakes

Steps:

  • In a saucepan over medium heat, combine coconut milk, peanut butter, onion, soy sauce, brown sugar, and pepper flakes. Bring to a boil, stirring frequently. Remove from heat, and keep warm.

Nutrition Facts : Calories 112.1 calories, Carbohydrate 3.9 g, Fat 10.2 g, Fiber 1 g, Protein 3.3 g, SaturatedFat 5.3 g, Sodium 127.8 mg, Sugar 1.9 g

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2020-07-18 Instructions. Combine all ingredients into a medium-sized saucepan EXCEPT for the lime juice. Bring to a boil, reduce heat and allow to simmer until combined and thickened (about 5-6 minutes). Once thickened, take off heat and stir in the lime juice (start with 1 tablespoon and adjust accordingly to suit your tastes).
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BEEF SATAY | SPICE KITCHEN
1 tbsp water. 500g – Beef Sirloin or Rump, cut into 1⁄4 inch thick cubes. METHOD. Blend all the ingredients for the marinade to a thick puree. Heat some oil in a wok or frying pan and add the spice blend. Cook for 5 to 6 minutes, take off the heat and leave to cool. Once cool, mix in the beef chunks and leave for a few hours.
From spicekitchenuk.com


QUICK SATAY PEANUT STIR FRY | RECIPETIN EATS
2017-07-24 Mix Sauce ingredients EXCEPT WATER together in a small bowl. Then mix in water (easier to combine). Place beef in a bowl, add 1 tbsp Sauce. Mix, set aside 10 minutes. Heat oil in a wok or large heavy based skillet over high heat. Add garlic and stir until golden (~10 sec) then add onion. Cook for 1 minute. Add beef.
From recipetineats.com


INDONESIAN BEEF SATAY SKEWERS - WENT HERE 8 THIS
2020-07-06 Remove the beef from the fridge and put on bamboo skewers. **to prevent the bamboo skewers from burning, soak them in water for 20 minutes before skewering the beef. Heat grill to 400F. Cook beef skewers about 10-15 minutes, flipping every couple of minutes to ensure even cooking. Let rest for 5 minutes.
From wenthere8this.com


SATAY RECIPES - BBC FOOD
Satay is a thing of wonder. Zesty, salty yet sweet peanut sauce, which goes wonderfully with chicken. Satay traditionally refers to a South-East Asian dish involving cooking strips of …
From bbc.co.uk


BEEF SATAY CURRY | MY SUGAR FREE KITCHEN
2021-02-17 Cover and set aside. Cook Beef: Heat a wok on high heat and add the coconut oil. Add beef strips and cook through, moving around the wok continuously with a spoon. Add Veges to Wok: Add capsicums (or peppers if using), shallots/green onions, and green beans. Cook for 3 mins or until the just begin to soften.
From mysugarfreekitchen.com


BEEF SATAY RECIPE | WOOLWORTHS
Step 1 of 4. If using wooden or bamboo skewers, soak in cold water for at least 30 minutes before using. Put all the ingredients for the marinade in a blender or a food processor, and blend until smooth. Put the beef chunks in a plastic freezer bag. Tip in …
From woolworths.com.au


GRILLED BEEF SATAY RECIPE - SERIOUS EATS
2018-08-09 Whisk peanut butter and hot water together in medium bowl. Stir in remaining ingredients for the peanut sauce; transfer to serving bowl and set aside. Freeze flank steak for 30 minutes until firmed up. While the steak is is in the freezer, combine the fish sauce, oil, chili sauce, brown sugar, cilantro, garlic, and scallions in a small bowl.
From seriouseats.com


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