HOW TO MAKE BEEF SATAY
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
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
SATE KOMO (INDONESIAN BEEF SATE)
Steps:
- In a large bowl, combine all the ingredients, mixing well. Set aside at room temperature to marinate for 15 minutes.
- Preheat the broiler or a grill. Slide the beef cubes onto the skewers, using 4 to 5 cubes per skewer. Press the beef into the marinade to get as much of the coconut as possible to cling to the meat. Grill, turning once, until browned and cooked to the desired doneness, 3 to 6 minutes per side. Serve immediately.
INDONESIAN BEEF SATE
This recipe was featured in a June 1981 issue of Bon Appetit magazine. It is part of the "Cooking Class" section and showcased were Easy Oriental Barbeque recipes. These can be served as a main course or as part of a buffet.Freezing the beef for 10-15 minutes will make slicing it into thin strips easier.
Provided by Leslie in Texas
Categories Meat
Time 41m
Yield 10 buffet servings, 6 serving(s)
Number Of Ingredients 12
Steps:
- For Marinade.
- Heat oil in skillet over medium-high heat.
- Add onion,garlic and ginger and saute until onion is soft.
- Add remaining ingredients and stir to make smooth paste.
- Reduce heat and simmer 2 minutes.
- Add meat, stirring to coat well.
- Remove from heat and let stand until room temperature.
- Thread meat onto skewers, weaving strips in and out to pack tightly.
- Prepare hibachi or grill or preheat broiler.
- Cook meat 3 to 4 inches from heat source, basting once with any remaining marinade, until crisp and browned, about 3 minutes on each side.
Nutrition Facts : Calories 377.7, Fat 23.4, SaturatedFat 6.8, Cholesterol 62, Sodium 616.6, Carbohydrate 6.9, Fiber 1.5, Sugar 2.5, Protein 34.4
INDONESIAN BEEF SATé (SATAY) WITH SWEET SOY SAUCE
Southeast Asian marinated and skewered meat with a sweet soy dipping sauce. May be prepared with chicken, pork, beef sirloin or top round, or lamb shoulder. Serves 6 with rice for dinner or 18 as an appetizer on it's own.
Provided by littleturtle
Categories Steak
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Combine all marinade ingredients and purée in blender or food processor.
- Allow beef to marinate in this mixture for at least 2 hours.
- Skewer beef and broil over hot coals, turning frequently for 5-7 minutes or bake on a foil lined baking sheet in preheated 325°F oven.
- Mix together sauce ingredients, and serve skewers with dipping sauce and rice.
Nutrition Facts : Calories 680, Fat 43.5, SaturatedFat 13.7, Cholesterol 170.1, Sodium 2659.9, Carbohydrate 18.6, Fiber 1.9, Sugar 11.8, Protein 53.6
BEEF SATAY
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
Steps:
- 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
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
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
More about "sate komo indonesian beef sate recipes"
SATE KOMOH RECIPE (INDONESIAN SPICED BEEF SATé - EAST …
From indonesiaeats.com
Reviews 22Servings 1Cuisine IndonesianCategory BBQ & Grill
SATE KLOPO RECIPE (SURABAYA COCONUT BEEF SATé)
From indonesiaeats.com
Reviews 5Estimated Reading Time 2 mins
BEEF SATAY - RASA MALAYSIA
From rasamalaysia.com
BEEF SATAY MARANGGI – RECIPES INDONESIA
From recipesindonesia.com
INDO-DUTCH SATAY (PEANUT) SAUCE RECIPE - THE SPRUCE …
From thespruceeats.com
INDONESIAN SATE - SATE BABI - SATE AYAM - RASA MALAYSIA
From rasamalaysia.com
INDONESIAN BEEF SATAY SKEWERS - WENT HERE 8 THIS
From wenthere8this.com
INDONESIAN BEEF SATAY - RECIPE - FINECOOKING
From finecooking.com
RECIPE FOR INDONESIAN BEEF SATé WITH SOUTHEAST ASIAN …
From dummies.com
SATE AYAM - INDONESIAN CHICKEN SATAY | COCONUT AND …
From coconutandspice.com
BEEF SATAY RECIPE - MALAYSIAN - INDONESIAN BBQ …
From recipesaresimple.com
DODOL - WIKIPEDIA
From en.wikipedia.org
35 EASY AND TASTY SATE RECIPES BY HOME COOKS - COOKPAD
From cookpad.com
INDONESIAN SATAY RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
FISH SATAY BALINESE RECIPE (SATE LILIT) | SAVEUR
From saveur.com
SATE SAPI - BEEF SATAY RECIPE | DAILY COOKING QUEST
From dailycookingquest.com
BEST INDONESIAN BEEF RECIPES – RECIPES INDONESIA
From recipesindonesia.com
SATE KOMO (INDONESIAN BEEF SATE) - PLAIN.RECIPES
From plain.recipes
INDONESIAN BEEF SATAY RECIPE | RECIPELAND
From recipeland.com
GRILLED BEEF SATAY - SATAY DIPPING SAUCE - PALEO BEEF SATAY
From sunkissedkitchen.com
INDONESIAN BEEF SATAY RECIPE – UNIQUE AND SUPER TASTY
From youtubers.cooking
INDONESIAN BEEF SATAY RECIPE - OPRAH.COM
From oprah.com
INDONESIAN BEEF SATAY WITH SPICY PEANUT SAUCE RECIPE - EATINGWELL
From eatingwell.com
INDONESIAN SATAY (SWEET AND SPICY BEEF KABOB RECIPE)
From alderspring.com
BEEF SATAY WITH THAI PEANUT SAUCE | RECIPETIN EATS
From recipetineats.com
BEEF AND COCONUT SATES RECIPE - STEVEN RAICHLEN | FOOD & WINE
From foodandwine.com
SATE GODOK ACEH - SKEWERLESS ACEHNESE BEEF SATAY
From dailycookingquest.com
SATE KOMOH RECIPE (INDONESIAN SPICED BEEF SATé - EAST JAVA STYLE ...
From pinterest.ca
SATAY BEEF - MYJIMMYSATE
From myjimmysate.com
SATE KELAPA DAGING SAPI
From asianfoodnetwork.com
3 JUICY INDONESIAN SATAY RECIPES TO COMFORT YOUR PALATE
From indonesia.travel
WHAT IS SATAY BEEF CALLED IN INDONESIA? (TOP 5 TIPS)
From joyspattayathai.com
SATE KOMO (INDONESIAN BEEF SATE) - DINING AND COOKING
From diningandcooking.com
SATE DAGING (SOY AND GINGER BEEF SATAY) - THE WASHINGTON POST
From washingtonpost.com
SATAY SAPI (BEEF SATAY) RECIPE : SBS FOOD
From sbs.com.au
BALINESE PORK SATAY WITH SWEET SOY GLAZE AND PEANUT SAUCE
From seriouseats.com
8 BEST INDONESIAN SATAY RECIPE IDEAS - FOOD NEWS
From foodnewsnews.com
SATE CUMI BAKSO (SKEWERED CALAMARI AND BEEF BALLS)
From asianfoodnetwork.com
INDONESIAN BEEF SATAY - PIQUANT POST
From piquantpost.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love