Curried Beef Satay Recipes

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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 WITH PICKLED CUCUMBER SALAD



Beef Satay with Pickled Cucumber Salad image

Provided by Food Network Kitchen

Categories     main-dish

Time 3h25m

Number Of Ingredients 21

1/4 cup cashews
1 teaspoon coriander seeds
2 shallots, chopped
2 cloves garlic, chopped
1-inch piece fresh ginger, peeled and chopped
1 tablespoon sambal oelek or other Asian chili paste
2 tablespoons fish sauce
2 tablespoons brown sugar
1/4 cup fresh lime juice
1 1/2 pounds boneless beef tri-tip
Vegetable oil, for grilling
Pickled Cucumber Salad, recipe follows
Lime wedges, for serving
1 teaspoon coriander seeds
1 cup rice wine vinegar
1/4 cup white sugar
Kosher salt
1/2 to 1 serrano chile, halved lengthwise and sliced
3 Kirby cucumbers, halved lengthwise and sliced on the diagonal
2 medium carrots, halved lengthwise and sliced on the diagonal
1/4 cup fresh cilantro leaves

Steps:

  • 1. In a small heavy skillet, combine the cashews and coriander seeds and place over medium heat. Cook, shaking the skillet frequently, until the cashews are lightly browned and the coriander is fragrant, 3 to 5 minutes.
  • 2. In a food processor, combine the toasted cashews, coriander, shallots, garlic, ginger, sambal, fish sauce, brown sugar, and lime juice; process until almost smooth.
  • 3. Slice the beef against the grain into 1/4-inch thick slices. Thread the beef onto the skewers. Coat the beef with the cashew mixture, cover, and refrigerate at least 3 hours or overnight.
  • 4. Prepare a grill for high heat cooking. Brush the grill grate with oil. Grill the skewers, turning once, until the beef is browned, 4 to 5 minutes. Serve over Pickled Cucumber Salad with lime wedges.
  • 1. Toast the coriander seeds in small hot pan over medium heat until fragrant, 3 to 5 minutes.
  • 2. Combine the toasted coriander with the vinegar, sugar, 2 teaspoons salt, and chile in a large shallow pan. Bring to a boil over medium heat and cook 5 minutes.
  • 3. Turn off the heat and add the cucumbers and carrots; let sit, covered, 20 minutes. Drain the cucumber and carrot mixture.

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.

BEEF CURRY



Beef Curry image

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

Provided by evelynathens

Categories     Stew

Time 3h15m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 large onion, sliced thin
2 garlic cloves, minced
3 tablespoons olive oil
2 lbs stewing beef, cut into 3/4 inch cubes
1 (1 lb) can tomatoes, including juice, chopped coarse
1 tablespoon ground cumin
1 tablespoon turmeric
1 teaspoon ground coriander
1 teaspoon allspice
1/2 teaspoon fenugreek seeds
1/8 teaspoon ground cloves
1/8 teaspoon cinnamon
1/2 teaspoon salt
2 tablespoons apricot jam

Steps:

  • In a skillet, cook the onion and the garlic in the oil over moderate heat until they are softened.
  • Add the beef and cook over moderate-high heat, stirring, until well-browned.
  • Add the tomatoes and the spices and simmer the mixture, covered, stirring occasionally, for 1 hour.
  • Add 1 cup water, salt and the jam and simmer the curry, covered, for 1-2 hours more, or until beef is very tender.

CURRY CHIPOTLE SATAY



Curry Chipotle Satay image

Beef sirloin is marinated in a smoky spicy sauce, then broiled and served with a Thai peanut sauce for dipping. This can also be cooked on the grill.

Provided by Aaron B. Smith

Categories     World Cuisine Recipes     Asian

Time 20m

Yield 16

Number Of Ingredients 8

¼ cup soy sauce
2 tablespoons white vinegar
2 tablespoons peanut oil
1 tablespoon chipotle chile powder
½ tablespoon red curry powder
¾ teaspoon sea salt
1 pound lean beef sirloin tip, sliced into 1/8 inch strips
1 cup peanut satay sauce (such as A Taste of Thai™ Peanut Satay Sauce)

Steps:

  • In a medium bowl, whisk together the soy sauce, vinegar, peanut oil, chipotle chile powder, red curry powder and sea salt. Add the meat to the mixture and toss to coat. Cover and refrigerate for at least 30 minutes to marinate.
  • Preheat your oven's broiler. Thread the meat onto skewers. Pour any leftover sauce into a small saucepan or microwave safe dish. Bring the sauce to a boil, and cook for a few minutes.
  • Broil the skewers, turning frequently, for about 10 minutes, or until meat reaches your desired degree of doneness. Baste frequently with the sauce. Serve with Thai peanut sauce for dipping.

Nutrition Facts : Calories 101.4 calories, Carbohydrate 5 g, Cholesterol 15.1 mg, Fat 6.6 g, Fiber 0.6 g, Protein 5.4 g, SaturatedFat 3.1 g, Sodium 408.8 mg, Sugar 2.6 g

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

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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