Peanut Beef Kabobs Recipes

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BEEF OR CHICKEN SATAY WITH PEANUT SAUCE



Beef or Chicken Satay With Peanut Sauce image

Thai style chicken or beef kabobs. These are very flavorful when marinated overnight. The recipe listed is for a large group. Perfect for potlucks. (Prep time is marinade time).

Provided by c0dphish

Categories     Chicken

Time 2h2m

Yield 20 2oz. Servings

Number Of Ingredients 15

4 lbs flank steaks or 4 lbs boneless chicken breasts
4 fluid ounces peanut oil
1 stalk lemongrass, minced
1 tablespoon minced garlic
1 1/2 teaspoons crushed chili peppers
1 tablespoon curry powder
1 tablespoon honey
1 fluid ounce Thai fish sauce or 1 fluid ounce vietnamese fish sauce
1 3/4 cloves garlic, minced
1/2 ounce cilantro, minced
13 1/2 ounces peanut butter
12 ounces soy sauce
7 1/2 ounces sugar
1 tablespoon rice wine or 1 tablespoon dry sherry
1 1/2-4 1/2 tablespoons chilies, hot

Steps:

  • Method for meat and marinade: Trim the meat and cut into long thin strips.
  • Combine all of the marinade ingredients, add the meat, and let marinate under refrigeration for at least 2 hours and up to 12 hours.
  • Soak bamboo skewers in water for a least 10 minutes before you are ready to grill the satays.
  • Thread the meat on the skewers, one strip per skewer.
  • Skewer meat can be returned to the marinade to hold until cooking time.
  • Place the skewered meat on the grill or boiler rods.
  • Grill or broil undisturbed for about 1 minute, turn and grill 1 minute more for medium rare, or as needed for the desired doneness.
  • Server the satays with the spicy peanut sauce.
  • Method for Spicy Peanut Sauce: Process all ingredients in food processor until smooth.
  • Cover and set aside at room temperature for 1 hour or overnight in the refrigerator.
  • Bring to room temperature before using, and stir briskly or reprocess to mix.

BEEF SATAY WITH THAI PEANUT SAUCE



Beef Satay with Thai Peanut Sauce image

Recipe video above. Meat on sticks is always a good thing, and Thai Beef Satay is one of the best! In this beef version of Thai Chicken Satay, a secret tenderising satay marinade makes economical steak astonishingly succulent. So good, you can eat it plain - but no one in their right mind would skip the Thai Peanut Sauce!Note: Baking soda tenderised beef needs to be thoroughly cooked to be tender. The beef is still a bit chewy if it's medium or less (because we're using economical beef).Top tip: Excellent to grill on the BBQ, or even better, over charcoal for a truly authentic Thai experience.Use leftover sauce for Thai Chicken Satay, Gado Gado (Indonesian Salad with Peanut Sauce) or just douse a bowl of plain rice. You can't go wrong!

Provided by Nagi

Categories     Mains     Starter

Time P1DT30m

Number Of Ingredients 20

13-16 bamboo skewers (, 16cm / 6.5" long (Note 1))
600g / 1.2lb beef rump steak (top sirloin in the US) (, 2.5 cm/1" pieces (Note 2))
1/4 cup coconut mik (, full fat (I use Ayam, Note 3))
1 tbsp curry powder ((Note 4))
1 tsp white sugar
2 tsp red curry paste ((Note 5))
1/2 tsp baking soda / bi-carb ((tenderiser, Note 6))
1 tsp salt
1 tbsp red curry paste ((Note 5))
2/3 cup coconut milk (, full fat (I use Ayam, Note 3))
1/3 cup natural peanut butter (, smooth (Note 7))
1 1/2 tbsp white sugar
1 tsp dark soy sauce ((Note 8))
1/2 tsp salt
1 tbsp cider vinegar ((Note 9))
1/3 cup water
1 1/2 tbsp vegetable oil (, for cooking)
2 tbsp peanuts (, finely chopped)
Lime wedges ((optional))
Coriander / cilantro leaves and sliced red chilli ((optional))

Steps:

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

Nutrition Facts : Calories 182 kcal, Carbohydrate 4 g, Protein 14 g, Fat 13 g, SaturatedFat 6 g, Cholesterol 31 mg, Sodium 383 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

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