Beef Short Ribs Satay Satay Kra Toog Ngua Recipes

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BEEF SHORT RIBS SATAY (SATAY KRA-TOOG NGUA) RECIPE



Beef Short Ribs Satay (Satay Kra-Toog Ngua) Recipe image

Grilled medium or medium rare, the delicious meat of these Thai-style ribs pulls from the built-in skewer (aka the bones), and you salivate even more as you chew.

Provided by James Syhabout

Yield 4-6 servings

Number Of Ingredients 14

1/4 cup (40 grams) thinly sliced lemongrass
1/8 cup (25 grams) peeled and sliced fresh ginger
1/4 cup (40 grams) sliced shallots
5 peeled medium garlic cloves (15 grams)
2 tablespoons (18 grams) canola oil
2 tablespoons (30 grams) oyster sauce
1 tablespoon (12 grams) fish sauce
1/4 teaspoon (1 gram) turmeric power
1/3 cup (87 grams) unsweetened coconut milk
1 pound (454 grams) beef short ribs, cut Korean kalbi style, 1/4-inch thick
1/3 cup (87 grams) unsweetened coconut milk
Kosher salt, to taste
1 cup Satay Peanut Sauce
1 cup Cucumber Ajat

Steps:

  • In a mortar, combine the lemongrass, ginger, shallots, and garlic; pound to a semismooth paste. Stir in the oil, oyster sauce, fish sauce, turmeric, and the 1/3 cup coconut milk and mix well. Reserve 1/4 cup of this mixture and set aside. Transfer the rest to a large mixing bowl and add the short ribs. Toss the ribs to coat, cover the bowl, and let them marinate in the refrigerator for 24 hours (you can get away with marinating for 6 hours at a minimum, though the satay will have less depth of flavor).
  • When it is time to cook the ribs, preheat your grill until very hot. I highly recommend cooking satay on an outdoor grill over charcoal briquettes, but gas will suffice (cook them indoors in a grill pan only if you have a very good exhaust system, since they generate a lot of smoke). Make the baste by mixing the reserved 1/4 cup marinade with the 1/3 cup coconut milk. Grill the ribs for about 2 minutes on each side (a little more or less, depending on how you like your meat). As they cook, brush the ribs with the basting liquid and a sprinkling of salt. Let the cooked ribs rest for 2 minutes before serving with the satay peanut sauce and cucumber ajat. Accompany with jasmine or sticky rice or slices of toasted white bread.

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

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.

MALAYSIAN BEEF SATAY



Malaysian Beef Satay image

Beef (or pork, or elk, or whatever) marinated in a coconut milk curry, grilled, and drizzled with satay sauce. From "The Essential Curries Cookbook" by Steer (2008). My roommate said, "I don't know what 'satay' is, but we need to make it more often!"

Provided by Da Huz

Categories     Steak

Time 50m

Yield 4 , 4 serving(s)

Number Of Ingredients 14

1 lb beef steak, cut into long, thin strips (or other meat)
1 tablespoon vegetable oil
1 teaspoon fennel seed
1 teaspoon fenugreek seeds
2 red chilies, chopped finely
2 garlic cloves, peeled and crushed (or finely diced)
1 tablespoon Thai red curry paste
7 fluid ounces coconut milk
1 red chili pepper, finely diced
1 tablespoon lime juice
2 fluid ounces fish sauce
2 tablespoons chunky peanut butter
1 tablespoon roasted peanuts, chopped
2 green onions, finely chopped

Steps:

  • If you're using wooden skewers, soak them for 30 minutes prior to grilling so they don't burn.
  • Heat oil in a frying pan, add the fennel and fenugreek and fry until they start to pop (30 seconds to 1 minute).
  • Add the chillies, garlic, and curry paste. Fry another 2 minutes, stirring.
  • Remove from heat and mix in the coconut milk. Put mixture in a large ziploc with the meat and marinate at least 30 minutes (overnight is best).
  • Heat grill to high. Skewer the meat and grill 8-10 minutes or until cooked.
  • While meat is grilling, place red chile, lime juice, fish sauce, peanut butter, peanuts, and green onions in a small saucepan and heat.

Nutrition Facts : Calories 231, Fat 20.6, SaturatedFat 11.3, Sodium 1492.8, Carbohydrate 9.7, Fiber 2.1, Sugar 3.5, Protein 5.9

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