Beef Sates With Southeast Asian Sauce Recipes

ASIAN BRAISED BEEF

Steps:

• Preheat the oven to 275 degrees F.
• Mix together the flour, five-spice powder and some salt and pepper in a bowl. Toss the beef in the flour mixture and set aside.
• Heat the butter and olive oil in a heavy-bottomed pot over medium-high heat. Working in 2 batches, sear the meat on all sides until golden brown, 3 to 4 minutes per batch. Remove the meat to a plate and set aside.
• To the pot, add the ginger, chili paste, garlic and scallion whites. Cook, stirring constantly, for 2 minutes. Deglaze with the sherry, scraping up any bits from the bottom of the pot. Add the broth, soy sauce, honey, star anise and bay leaves and bring the mixture to a boil. Add the seared beef, cover the pot, transfer to the oven and cook until the meat is falling apart, about 2 hours.
• Serve over rice, garnished with the reserved scallion greens.

BEEF SATES WITH SOUTHEAST ASIAN SAUCE

Steps:

• In a blender or small food processor blend lime juice, water, soy sauce, garlic, gingerroot, sugar, and red pepper flakes until smooth and with motor running add 2 tablespoons oil in a stream, blending until sauce is emulsified.
• In a bowl toss filet with 2 tablespoons sauce and remaining tablespoon oil and marinate 15 to 30 minutes.
• Prepare grill.
• In a bowl stir together coriander, mint, scallion, and remaining sauce.
• Thread 2 filet cubes onto each skewer and grill on an oiled rack set 5 to 6 inches over glowing coals 3 to 4 minutes on each side for medium-rare.
• Serve beef satés with dipping sauce at room temperature.

BEEF SATES WITH HOISIN DIPPING SAUCE

Steps:

• Prepare grill. Soak skewers in warm water 20 minutes.
• While skewers are soaking, thinly slice garlic and in a shallow glass dish stir together with gingerroot and 2 tablespoons lime juice. Season marinade with salt and pepper. Holding a knife at a 45° angle, cut steak crosswise into about 1/4-inch-thick slices and add to marinade, tossing to coat well. Marinate steak at room temperature 10 minutes. In a small bowl whisk together hoisin sauce, ketchup, and remaining lime juice and season with salt and pepper. Drain skewers. Beginning at one end of each slice of steak, weave a skewer lengthwise through it, stretching slice on skewer to flatten, and transfer to a plate. Season satés with salt and pepper. Grill satés on an oiled rack set 5 to 6 inches over glowing coals 30 seconds to 1 minute on each side for medium-rare.
• Serve satés with hoisin dipping sauce and lime wedges.

BEST BEEF SINGAPORE SATES

Steps:

• Cut the steaks, including the fat, into 1/2-inch cubes and place them in a ziplock bag. Stir together the brown sugar, coriander, turmeric, cumin, pepper, fish sauce and oil. Pour over the beef cubes the marinade mixture and massage contents to coat evenly. Refrigerator for at least 2 hours; the longer it marinates, the richer the flavor will be.
• Drain the cubes of beef, discarding the marinade. Season with salt. Thread the beef onto bamboo skewers, leaving the bottom half of each skewer bare for a handle and 1/4 inch exposed at the pointed end.
• Set up the grill for direct grilling and preheat to high.
• When ready to cook, brush and oil the grill grate. Arrange the sates on the hot grate. Grill the sates until cooked to taste, 1 to 2 minutes per side for medium-rare, a little longer for medium.
• To Make Singapore Cucumber Relish: Cut the cucumber into 1/4-inch dice. Place the cucumber, shallot, chile, rice vinegar and sugar in a mixing bowl and toss gently to mix. Season with salt and pepper to taste. The relish can be made up to 2 hours ahead.

BEEF SATAYS WITH ASIAN DIPPING SAUCE

Steps:

• Soak 24- 6 inch wooden or bamboo skewers in water for 30 minutes.
• Freeze steak 20 minutes.
• Combine vinegar, red pepper, sugar, shallot, ginger, chile garlic sauce, and lemon zest in small serving bowl to make dipping sauce.
• Blanch yellow peppers in boiling water for 1 minute.
• Drain, rinse with cold water, and pat dry with paper towels.
• Toss in medium bowl with 2 tablespoons dipping sauce.
• Preheat broiler or BBQ.
• Slice steak into 24 very thin strips and sprinkle with salt.
• Thread 1 beef strip, 1 yellow pepper triangle and 1 scallion piece onto each skewer, twisting meat as you go.
• Broil or BBQ until cooked through, 3 to 5 minutes on each side.
• Serve 2 satays per person, with dipping sauce.