Beefsatayswithpeanutsauce Recipes

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.

BEEF SATAY WITH PEANUT SAUCE

Steps:

• In a bowl, stir together all of the ingredients for the marinade, coat meat thoroughly and leave to marinate 4 hours, or overnight is best.
• When marinated, thread onto skewers if you like, otherwise pan fry or barbecue.
• Cook meat on BBQ, grill or pan until cooked. Keep warm.
• Mix together all the Peanut sauce ingredients in a small saucepan, heat gently over low heat until peanut butter is melted and all ingredients are combined and hot. Serve with meat. Satay is always best served with jasmine or white rice.

BEEF SATAY WITH THAI PEANUT SAUCE

Steps:

• If cooking on a BBQ or over charcoal, soak skewers for 2 hours in water so they don't burn.

AUTHENTIC MARINATED THAI BEEF SATAY

Steps:

• Gather the ingredients.
• If using wooden skewers, soak them in water (to prevent burning) while you prepare meat.
• Place all marinade ingredients in a food processor or blender. Process well.
• Taste-test marinade and adjust flavors to taste. .
• Place beef in a bowl, pour marinade over it, and stir well to combine. Cover and marinate at least 1 hour or longer (up to 24 hours).
• When ready to cook, thread meat onto skewers. Fill up to 3/4 of the skewer, leaving lower half empty so the person grilling has a "handle" to easily turn satay.
• Grill satay on an outdoor grill, basting the first time with a little of the leftover marinade. To cook satay indoors: place satay on a broiling pan or baking sheet covered with aluminum foil. Set oven to broil and place satay close beneath heating element (second-to-top rung works well). Turn satay every 5 to 6 minutes until done to your liking (15 to 25 minutes).
• Serve with rice and easy Satay Peanut Sauce for dipping.

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 STIR-FRY WITH PEANUT SAUCE

Steps:

• Whisk vinegar, soy sauce, peanut butter, 1 tablespoon peanut oil, chile sauce, and sesame oil together in a bowl until smooth. Whisk water and cornstarch together in a small bowl until the cornstarch is dissolved.
• Heat 1 tablespoon peanut oil in a large skillet until smoking. Cook and stir beef in hot oil until browned, about 3 minutes. Remove beef with a slotted spoon to a plate lined with paper towel. Add 1 tablespoon peanut oil to the drippings remaining in the skillet and heat until near smoking. Cook and stir carrots, bell pepper, mushrooms, broccoli, green onions, garlic, and ginger in the drippings and oil mixture until the vegetables are tender, about 4 minutes.
• Return beef to skillet. Reduce heat to medium-low. Clear a space in the center of the beef and vegetables. Pour vinegar mixture and cornstarch mixture into the cleared space; stir together for a few seconds, then toss with vegetables and beef. Place a cover on the skillet and cook until sauce thickens and sticks to vegetables, about 5 minutes.

BEEF SATES WITH PEANUT SAUCE

Steps:

• Slice and marinate beef:
• Arrange beef in 1 layer on a plate and put in freezer 15 minutes to quick-chill (to facilitate cutting). Cut beef across grain into 1/8-inch-thick slices, to make 1-inch-wide strips.
• While beef chills, very thinly slice bottom 6 inches of lemongrass, then mince with a knife, discarding remainder. Finely grind lemongrass and shallots in mini food processor, scraping down side occasionally, until a fluffy paste forms.
• Stir together lemongrass paste, sugar, coriander, turmeric, salt, and cayenne in a bowl until combined well, then add beef strips and toss until coated well. Marinate, covered and chilled, 24 hours.
• Make peanut sauce:
• Soak chiles in boiling-hot water to cover in a bowl until softened, 30 to 45 minutes. Drain in a sieve, discarding soaking liquid and stems, then mince with a knife (including seeds).
• While chiles soak, gently mash tamarind with hot water (1/3 cup) in a bowl using your fingertips until pulp is softened, then force with a rubber spatula through a medium-mesh sieve into a small bowl, discarding solids. Finely grind fennel seeds in grinder.
• Finely grind peanuts in a standard food processor, being careful not to grind to a butter, then transfer to a medium bowl. Very thinly slice bottom 6 inches of lemongrass, then mince with a knife, discarding remainder. Pulse lemongrass, onion, galangal, ginger, coriander, ground fennel, cayenne, and minced chiles in food processor, scraping down side occasionally, until finely ground.
• Heat oil (3 tablespoons) in a 4-quart wide heavy pot over moderate heat until hot but not smoking, then add onion mixture and reduce heat to moderately low. Cook, stirring occasionally, until onion mixture begins to stick, 5 to 6 minutes. Add coconut milk and bring just to a boil over moderate heat, stirring constantly. Add peanuts, tamarind purée, palm sugar, and salt and simmer gently, stirring constantly, 3 minutes. Purée peanut sauce with water (3/4 cup) in cleaned food processor until the consistency of chunky peanut butter, then cool to room temperature, about 30 minutes. Reserve half for another use. Thread and grill beef: Prepare grill for cooking over indirect heat with medium-hot charcoal (moderately high heat for gas), leaving half of bottom rack free of coals; see Grilling Procedure If using a gas grill, see cooks' note, below.
• Meanwhile, thread 2 or 3 pieces of beef lengthwise onto each skewer (discard marinade), bunching meat slightly to leave half of skewer empty (for holding skewer) and transferring as threaded to a large platter. Drizzle beef with oil (1/4 cup) and turn to coat well.
• To cook using a charcoal grill: Put half of satés on lightly oiled grill rack, arranging them with beef directly over coals and empty part of skewers over side with no coals underneath. Grill, turning over once, 2 minutes total for medium-rare. Grill remaining satés in same manner.
• To cook using a gas grill: If grill has 3 burners, do not turn off middle burner; turn off burner closest to you. Put beef over lit burners with empty part of skewers over side with turned-off burner. Grill, covered, turning over once, 2 minutes total for medium-rare. Grill remaining satés in same manner.
• Serve satés with peanut sauce.

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.

SPICY BEEF SATAY WITH PEANUT SAUCE

Steps:

• Finely chop onion and crush garlic.
• Finely slice rump into thin strips, place in a non-reactive dish.
• Mix marinade ingredients together in a small jug, then pour over rump, cover and chill for 1 hour.
• For satay sauce put peanut butter, coconut milk, sugar and chilli in amall saucepan and stir over a medium heat until peanut butter melts and becomes thick. Remove from heat and stir through coriander.
• Assemble beef satay by threading one or two strips onto presoaked wooden skewers, reserve marinade.
• Preheat a chargrill or barbecue on high. Cook for about 4 minutes basting with marinade, turning frequently.
• Serve with satay sauce.

CHICKEN AND BEEF SATAY WITH PEANUT SAUCE

Steps:

• Trim fat from beef or chicken. Cut into strips about 3 inches long and 1/2 inch thick. Refrigerate until needed.
• Combine remaining ingredients in blender, and puree until smooth. Pour over meat, and mix to coat evenly. Marinate at least 1 hour or overnight.
• Preheat grill or grill pan until hot. Thread a piece of meat lengthwise on each skewer, and grill until done, 2 to 3 minutes on each side. Baste occasionally with marinade during cooking. Serve immediately with peanut sauce.