Satay Beef Patties Recipes

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Beef Satay image

Provided by Sandra Lee

Categories     appetizer

Time 1h45m

Yield 24 skewers

Number Of Ingredients 9

2 1/2 pounds top round or London broil
1/2 cup light soy sauce
1/4 cup canola oil, plus more for grill
1 tablespoon plus 1 teaspoon lime juice
1 tablespoon plus 1 teaspoon brown sugar
2 teaspoons minced garlic
2 teaspoons minced fresh ginger
4 scallions, thinly sliced
Special equipment: 24 bamboo skewers, soaked in water 20 minutes


  • Slice the beef against the grain into 1/2-inch wide strips and place into a large resealable bag. In a bowl, whisk together the soy sauce, oil, lime juice, brown sugar, garlic and ginger. Pour the marinade into the bag over the beef. Seal the bag and toss to coat completely. Place the bag into a large bowl and put into the refrigerator to marinate for at least 1 hour or as long as overnight.
  • To serve: Preheat a grill or grill pan over medium-high heat. Thread 24 of the beef strips onto the skewers. Oil the grill gates and place the beef on the grill. If desired, reserve the remaining beef strips and marinade for another use, such as Round 2 Recipe Beef and Cabbage Stir Fry. Cook the skewers 2 to 3 minute per side. Remove from the heat, place on a serving platter and sprinkle with the scallions. Serve immediately.


Beef Satay image

This is from Americas Test Kitchen. They say to partially freeze your meat to make the cutting easier. It really does help! I used Sriracha sauce, for the Asian chili Sauce, but you can use sambal, but it is much spicier. Use 6-inch-long skewers; you'll need about 24. As for dipping sauce, this is what I use

Provided by nsomniak6

Categories     Meat

Time 2h7m

Yield 24 skewers, 12 serving(s)

Number Of Ingredients 8

1 1/2 lbs flank steaks
1/4 cup soy sauce
1/4 cup vegetable oil
2 tablespoons Asian chili sauce (to taste)
1/4 cup packed dark brown sugar
1/4 cup minced cilantro leaf
2 garlic cloves, minced
4 scallions, both white and green parts, sliced thin


  • Cut flank steak in half lengthwise and freeze for 30 minutes.
  • Combine soy sauce and all other ingredients in a measuring cup, set aside.
  • Remove flank steak from the freezer and slice each piece across the grain into 1/4 inch thick strips.
  • Weave meat onto individual bamboo skewers.
  • Dunk meat end of each skewer in the marinade to coat.
  • Lay the skewers in a shallow dish, propping up the exposed ends of the skewers to keep them clean.
  • Pour the remaining marinade over the meat.
  • Refrigerate for EXACTLY one hour (any more and the meat will start to get mushy.).
  • Adjust an oven rack to the top position and heat the broiler.
  • Lay the skewers in a single layer on a wire rack set over a rimmed baking sheet and cover the skewer ends with foil. (May have to broil 2 different sets.).
  • Broil 6-7 minutes, flipping the skewers halfway through, until meat is browned.
  • Serve immediately.


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


  • 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 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))


  • 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


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


  • 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.


Saucy Beef Patties image

Our taste panel loved the flavor of these saucy patties. Said one: "They're sure to be a family favorite!" A simple recipe for rush-hour weeknights, it's great with mashed potatoes. Bernice Morris - Marshfield, Missouri

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

1 egg, lightly beaten
1/2 cup soft bread crumbs
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound ground beef
1 can (8 ounces) tomato sauce
2 tablespoons chopped green onion
2 tablespoons brown sugar
1 teaspoon Worcestershire sauce
1 teaspoon prepared yellow mustard


  • In a large bowl, combine the egg, bread crumbs, salt and pepper. Crumble beef over mixture and mix well. Shape into four patties. In a large skillet, brown patties on both sides. Remove and set aside; drain drippings., In the same skillet, combine the remaining ingredients. Return patties to the skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until a thermometer reads 160°. Freeze option: Cool beef patties in sauce. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in patties reads 165°, stirring occasionally and adding a little water if necessary.

Nutrition Facts : Calories 253 calories, Fat 12g fat (5g saturated fat), Cholesterol 108mg cholesterol, Sodium 717mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges


Spicy Beef Satay image

The fragrant spices and full flavors of North African cuisine make these appetizers a popular party food.

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 2 dozen (1/2 cup sauce).

Number Of Ingredients 14

1 cup white wine vinegar
3/4 cup sugar
1/2 cup water
1 tablespoon orange marmalade
1/4 teaspoon grated orange zest
1/4 teaspoon crushed red pepper flakes
1/2 cup finely chopped salted roasted almonds
2 tablespoons minced fresh mint
1 green onion, finely chopped
1 tablespoon lemon juice
1 garlic clove, minced
1/4 teaspoon each ground cinnamon, cumin and coriander
1 pound lean ground beef (90% lean)
Minced fresh parsley


  • In a small saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; simmer, uncovered, about 25 minutes or until reduced to 1/2 cup., Meanwhile, in a large bowl, combine almonds, mint, onion, lemon juice, garlic and spices. Crumble beef over mixture and mix lightly but thoroughly. Divide into 24 pieces. Shape each piece into a 3x1-in. rectangle; insert a soaked wooden appetizer skewers into each., Broil 6 in. from the heat 2-4 minutes on each side or until a thermometer reads 160°. Arrange on a serving platter. Drizzle with sauce mixture and sprinkle with parsley.

Nutrition Facts : Calories 74 calories, Fat 3g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 25mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 4g protein.


Beef Satay image

Provided by James Oseland

Categories     Food Processor     Beef     Garlic     Ginger     Onion     Appetizer     Broil     Marinate     Dinner     Steak     Grill/Barbecue     Tamarind     Coriander     Sugar Conscious     Kidney Friendly     Dairy Free     Wheat/Gluten-Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 20 skewers

Number Of Ingredients 13

For the marinade:
2 teaspoons tamarind pulp, plus 3 tablespoons very warm water to make extract (optional; see Cook's Notes, below)
3 teaspoons whole coriander seeds
3 shallots, peeled and coarsely chopped (about 2.5 ounces total)
2 cloves garlic, peeled and coarsely chopped
1 piece fresh or frozen and thawed turmeric, 1/2 inch long, peeled and coarsely chopped (about 1 teaspoon), or 1 teaspoon ground turmeric (see Cook's Notes, below)
1 piece fresh ginger, 1/2 inch long, peeled and coarsely chopped (about 1 tablespoon)
2 teaspoons palm sugar, finely chopped, OR dark brown sugar (see Cook's Notes, below)
1 teaspoon peanut oil, plus more for the grill
1/2 to 3/4 teaspoon salt
For the satay:
1 pound well-marbleized, somewhat chewy beef, such as flank steak or skirt steak, in a piece (or pieces) at least 3/4 inch thick; sirloin steak, while a bit less chewy, will also work very well
About 20 sharp, thin, 10-inch-long bamboo skewers, soaked in water for at least 30 minutes and drained


  • 1. To make the marinade, place the tamarind pulp in a small nonreactive bowl and mix it with 3 tablespoons of very warm water. Let the tamarind pulp rest until it softens, 10 to 15 minutes. Squeeze and massage the softened tamarind pulp through your fingers, loosening the fruit's soft auburn-colored pulp from the shiny black seeds, brittle brown skin shards, and sinewy bits of string. With your fingers, remove all the solid pieces from the liquid and discard them; all that will remain is a thick caramel-colored extract. Set the tamarind extract aside.
  • 2. Place the coriander seeds in a small food processor. Pulse until the coriander is well ground and dusty, about 2 minutes. (Don't remove the coriander from the food processor at this point - you're going to grind it again along with the other flavoring-paste ingredients.)
  • 3. Add the tamarind extract, shallots, garlic, turmeric, ginger, palm sugar, oil, and salt to the food processor. Pulse until you have a smooth paste the consistency of creamy mashed potatoes. (If the paste does not purée properly and repeatedly creeps up the side of the food processor instead of grinding, add up to 2 tablespoons of water, 1 tablespoon at a time, periodically turning the processor off and, with a spoon, scraping the unground portions down toward the blade as you go.) Transfer the blended marinade into a nonreactive bowl large enough to hold the beef.
  • 4. Slice the beef into long, 1/4-inch-thick strips against (not with) the grain of the meat, as you would if carving a cooked piece of London broil. The pieces should be no wider than 1 inch.
  • 5. Add the sliced beef to the bowl and combine it well with the marinade, making sure that every piece is coated. Allow the beef to marinate at room temperature for 1 to 2 hours.
  • 6. Thread the beef strips onto the presoaked bamboo skewers, weaving the point of each skewer through the center of the beef every 1/4 inch to make sure it holds tight and remains secure while it cooks. Use 1 to 4 pieces of beef per skewer, depending on how long the pieces are, making sure that the beef extends from the tip to the middle of the skewer. Leave plenty of room so you can grab the skewer at the bottom - the meat should not extend from one end to the other.
  • 7A. To cook the beef on a grill, first prepare a medium-hot wood charcoal fire and oil the grill rack liberally. When the fire is hot (this may take up to 20 minutes), place each skewer on the grill, making sure that the beef, not the skewer, is directly over the heat. Grill the beef until it is cooked through and has begun to pick up a few crispy brown-black spots, about 2 to 5 minutes (depending on how hot the fire is). Turn the skewers over carefully and continue grilling until the other side is browned, another 2 to 5 minutes. Do not overcook the meat - it will dry out if you do. Test a piece by touching it with your finger. The beef should be firm, not squishy. Another way to test it is by cutting into the thickest point: It should be very faintly pink, neither blood-red nor gray.
  • 7B. To broil the beef in the oven, preheat the broiler for at least 5 minutes and position the rack so that the satay skewers will be 3 inches from the heat source. Line a half-sheet pan with aluminum foil. Place each skewer on the pan, arranging them so that the meat is in the center of the pan and the skewers slightly hang over the outside, and slide the pan into the broiler. Broil until the meat begins to turn golden brown and develops a few char spots, about 5 to 6 minutes. Turn each piece over to brown the other side, an additional 5 to 6 minutes of broiling. Test a piece by touching it with your finger. The beef should be firm, not squishy. Another way to test it is by cutting into the thickest point: It should be very faintly pink, neither blood-red nor gray. If the surface doesn't char (your broiler or the distance from the flame may not allow it to), don't worry - as long as the meat is cooked through, the satay will taste wonderful. Do not overcook the meat; it will be unpleasantly dry.
  • 8. Transfer to a serving dish and let the skewers rest for about 1 minute, until they are cool enough to handle. Serve immediately.


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


  • 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


Beef Patties image

Uncooked patties can be stored in the freezer and go straight into the oven when ready to use; they bake in just 15 minutes.From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Yield Makes 18 patties

Number Of Ingredients 19

1 pound ground beef
1 onion, finely chopped
3 whole scallions, finely chopped
1 clove garlic, minced
2 Scotch bonnet peppers (any color), seeded and minced
1 teaspoon dried thyme or 2 sprigs fresh
1/4 cup vegetable oil
2 teaspoons curry powder
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 to 2 1/2 cups water
1/2 cup breadcrumbs
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
2 tablespoons curry powder
1/2 cup butter (1 stick)
3/4 cup ice-cold water
1 egg, beaten with 1 teaspoon water


  • To make the pastry, combine the flour, salt, baking powder, and curry powder in a large mixing bowl. Cut the butter into small pieces and add to the bowl. Working quickly and using your fingertips, squeeze together the flour mixture and butter and toss it together by scooping under the mixture with both hands. When the mixture resembles a very coarse meal, add the water to the bowl.
  • With floured hands, mix and squeeze the dough just until it forms a ball. Knead it once or twice to combine it fully (the less kneading, the better). Spread the dough into 2 pieces, flattening each into a thick pancake. Wrap in plastic and set them in the refrigerator to chill for at least 15 minutes. (The dough will keep in the refrigerator up to 5 days. Remove it from the refrigerator a few minutes before using it.)
  • For filling, mix together the beef, onion, scallions, garlic, peppers, and thyme in a large bowl. In a large skillet, heat the oil over high heat until it is very hot, and add the beef mixture. Fry until the meat is brown and the moisture is evaporated, about 8 minutes. Add the curry powder, salt, and black pepper, stirring occasionally over high heat, allowing a crust to form on the bottom of the pan.
  • Add the water and stir the mixture, scraping the bottom to incorporate the browned crust. Add the breadcrumbs and stir. The consistency should be like a thick stew. Add more water as needed. Cover, reduce the heat to very low, and cook for 15 minutes. Set it aside to cool.
  • Preheat the oven to 400 degrees. Cut each piece of the dough into 9 pieces. Using a rolling pin on a floured surface, roll out each piece of pastry into a rectangle shape with rounded edges. Spread a large spoonful of the cooled meat mixture over one side of the dough, leaving at least 1/2- to 3/4-inch border on the outside edge. Using your finger, paint water around the border. Fold the other side of the dough over, and roll and crimp the edges. Lightly press a floured fork around the edge of the patty.
  • Place the patty onto a cookie sheet and repeat the procedure with the remaining dough. The patties may be covered in plastic and frozen at this point for later use. Brush each patty with the egg wash and bake for 15 to 20 minutes, or until the patties begin to turn a golden color.


Beef Satay image

Provided by Craig Claiborne

Categories     dinner, appetizer

Time 1h30m

Yield 6 servings

Number Of Ingredients 15

1 pound fillet of beef
2 teaspoons ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground dried fennel
1/2 teaspoon ground black pepper
1 teaspoon turmeric
1 3-inch length fresh lemon grass, trimmed and cut crosswise into 1/4-inch pieces, about 2 tablespoons, or 1 teaspoon lemon grass powder (see note)
3 tablespoons coarsely chopped shallots
1 1/2 teaspoons finely minced garlic
1/2 cup water
1 tablespoon sugar
Salt to taste if desired
1/2 teaspoon Worcestershire sauce
3 tablespoons corn, peanut or vegetable oil
3 tablespoons coconut cream or milk Satay sauce (see recipe)


  • Put 30 to 36 wooden skewers in a bowl or other container and add cold water to cover. Let soak an hour or longer.
  • Preheat charcoal grill or kitchen broiler.
  • Slice beef with the grain into slices about 1/8 inch thick. Cut slices into pieces about 1-inch square. There should be about 3 cups loosely packed. Put pieces in a bowl.
  • Sprinkle beef with coriander, cumin, fennel, pepper and turmeric. Set aside.
  • Put pieces of lemon grass or lemon grass powder, shallots, garlic and water in the container of an electric blender and blend thoroughly.
  • Pour and scrape this mixture over the beef and mix with the fingers. Add sugar, salt and Worcestershire sauce and blend. Set aside for one hour.
  • Drain skewers and thread 4 to 6 pieces of beef, arranging them quite close together, on each skewer.
  • Blend the oil and coconut cream or milk.
  • Arrange skewered meats on charcoal grill or under broiler. Cook 4 to 6 minutes, depending on whether meat is to be medium cooked or well done. Turn skewers so that pieces cook evenly. As meat cooks brush generously with oil-coconut mixture. Serve with satay sauce as a dip. Serve neatly trimmed pieces of raw onion and cucumber as accompaniment.

Nutrition Facts : @context http, Calories 294, UnsaturatedFat 13 grams, Carbohydrate 5 grams, Fat 23 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 8 grams, Sodium 286 milligrams, Sugar 3 grams, TransFat 0 grams

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2021-02-17 Cover and set aside. Cook Beef: Heat a wok on high heat and add the coconut oil. Add beef strips and cook through, moving around the wok continuously with a spoon. Add Veges to Wok: Add capsicums (or peppers if using), shallots/green onions, and green beans. Cook for 3 mins or until the just begin to soften.

2011-07-19 Instructions. Slice the beef, against the grain, into thin 1/4 inch strips. Make the marinade by mixing together the 1/2 cup soy sauce, vinegar, sugar, hot chili oil, garlic and ginger. Pour the marinade over the meat. Marinate for 1-2 hours moving the meat around to make sure that the marinade covers it all.

2020-06-22 Take the skewers out of the water and give them a shake to remove excess water, then thread the steak strips onto the skewers, and place the skewers on a plate. Brush with the basting sauce. Heat a griddle or barbecue very hot. Place the skewers on the griddle and cook for 5-6 minutes until golden brown.

Heat oil in a large non-stick frying pan over medium-low heat (or fire up the barbie). Add the patties and cook for 5-8 minutes each side or until browned and cooked through. Transfer patties to a plate, cover loosely with foil and set aside to keep warm. Pre-heat grill on high. Place the hamburger buns, cut side up, under preheated grill and ...

2020-04-01 Add minced scallion, stir-fry fresh dew (can improve food freshness, instead of salt, chicken powder), satay sauce and mix well Step 4. Add in the cornflour and mix well

2022-05-05 Wanja Jeon (Korean Mini beef patties) Kimchimari. garlic powder, ground beef, soy sauce, green onions, flour, salt and 10 more.

2017-07-24 Mix Sauce ingredients EXCEPT WATER together in a small bowl. Then mix in water (easier to combine). Place beef in a bowl, add 1 tbsp Sauce. Mix, set aside 10 minutes. Heat oil in a wok or large heavy based skillet over high heat. Add garlic and stir until golden (~10 sec) then add onion. Cook for 1 minute. Add beef.

Skewers. Slice the pork tenderloins in half crosswise. Then, cut each piece into 1/4-inch (0.5 cm) thick strips. Once cut, the strips should be about 1 1/2 inches (4 cm) wide. Add the pork to the marinade and coat thoroughly. Cover and refrigerate for 1 to 4 hours. Thread the pork onto the skewers. Set aside.

Trim the steak, wrap in plastic, and freeze for 15 minutes. Slice across the grain into 1/8-inch-thick pieces about 1 inch wide and 4 to 5 inches long. In a large bowl, combine the lime zest and juice, tamari, fish sauce, ginger, honey, garlic, coriander, and cumin; add the steak and toss to coat. Cover and refrigerate for 1 to 2 hours.

2020-07-06 Remove the beef from the fridge and put on bamboo skewers. **to prevent the bamboo skewers from burning, soak them in water for 20 minutes before skewering the beef. Heat grill to 400F. Cook beef skewers about 10-15 minutes, flipping every couple of minutes to ensure even cooking. Let rest for 5 minutes.

Method. For the beef satay, place the beef into a small bowl with the soy sauce, honey, chilli flakes, sesame oil, lime juice and zest and leave to marinate for …

2018-08-01 For the Thai peanut sauce, combine the peanut butter, hoisin sauce, brown sugar, soy sauce, lime juice, water, and Sriracha in a small bowl and blend well until all of the ingredients are combined. Use immediately or refrigerate for up to 1 day. For the burgers, divide the meat into eight 3-ounce (85 g) portions.

2018-08-23 Place the steak slices into a gallon-size ziploc bag or in a shallow dish and pour the marinade over the top of the meat. Refrigerate for at least an hour or up to 4 hours. Thread the meat slices back and forth onto skewers (2-3 per skewer unless using shorter sticks). Preheat the grill to medium-high.

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