BEEF SATAY
Steps:
- 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 WITH THAI PEANUT SAUCE
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
Time P1DT30m
Number Of Ingredients 20
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
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.
Nutrition Facts : Calories 594 kcal, Carbohydrate 37 g, Cholesterol 152 mg, Fiber 2 g, Protein 55 g, SaturatedFat 13 g, Sodium 2224 mg, Fat 25 g, ServingSize 2 to 4 servings, UnsaturatedFat 10 g
THAI SATAY STIR-FRY
Long day at work? This is the perfect quick meal, one pan, and just a fork to eat!
Provided by Good Food team
Categories Dinner, Lunch, Main course, Side dish, Supper
Time 5m
Number Of Ingredients 9
Steps:
- Mix the peanut butter, chilli sauce, 100ml water and soy sauce to make a smooth satay sauce. Put the noodles in a bowl and pour boiling water over them. Stir gently to separate, then drain thoroughly.
- Heat the oil in a wok, then stir-fry the ginger and harder pieces of veg from the stir-fry mix, such as peppers, for 2 mins. Add the noodles and rest of the veg, then stir-fry over a high heat for 1-2 mins until the veg are just cooked.
- Push the veg to one side of the pan, then pour the peanut sauce into the other side, tilting the pan. Bring to the boil. Mix the sauce with the stir-fry, then sprinkle over the basil leaves and peanuts to serve.
Nutrition Facts : Calories 286 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 10 grams protein, Sodium 2.29 milligram of sodium
BEEF SHORT RIBS SATAY (SATAY KRA-TOOG NGUA) RECIPE
Grilled medium or medium rare, the delicious meat of these Thai-style ribs pulls from the built-in skewer (aka the bones), and you salivate even more as you chew.
Provided by James Syhabout
Yield 4-6 servings
Number Of Ingredients 14
Steps:
- In a mortar, combine the lemongrass, ginger, shallots, and garlic; pound to a semismooth paste. Stir in the oil, oyster sauce, fish sauce, turmeric, and the 1/3 cup coconut milk and mix well. Reserve 1/4 cup of this mixture and set aside. Transfer the rest to a large mixing bowl and add the short ribs. Toss the ribs to coat, cover the bowl, and let them marinate in the refrigerator for 24 hours (you can get away with marinating for 6 hours at a minimum, though the satay will have less depth of flavor).
- When it is time to cook the ribs, preheat your grill until very hot. I highly recommend cooking satay on an outdoor grill over charcoal briquettes, but gas will suffice (cook them indoors in a grill pan only if you have a very good exhaust system, since they generate a lot of smoke). Make the baste by mixing the reserved 1/4 cup marinade with the 1/3 cup coconut milk. Grill the ribs for about 2 minutes on each side (a little more or less, depending on how you like your meat). As they cook, brush the ribs with the basting liquid and a sprinkling of salt. Let the cooked ribs rest for 2 minutes before serving with the satay peanut sauce and cucumber ajat. Accompany with jasmine or sticky rice or slices of toasted white bread.
BEEF SATAY
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 http://www.food.com/recipe/peanut-dipping-sauce-with-a-kick-159823
Provided by nsomniak6
Categories Meat
Time 2h7m
Yield 24 skewers, 12 serving(s)
Number Of Ingredients 8
Steps:
- 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.
BEEF SATAY WITH PEANUT SAUCE
Provided by Food Network
Categories appetizer
Time 2h8m
Yield about 20 skewers
Number Of Ingredients 18
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.
EASY THAI SATAY APPY (BEEF OR CHICKEN)
I find that RZ has made me much more aware of simple recipe opportunities, esp those found right on the cans of products. I guess you expect them to be so commonly used that you discount them at once. Here is the easiest recipe I have ever seen for satay (beef or chicken). All you really have to do is open a can. I love an easy prep, so this caught my eye. (Time does not include time for skewers to soak or satays to marinate)
Provided by twissis
Categories Poultry
Time 15m
Yield 6 Satay skewers, 6 serving(s)
Number Of Ingredients 4
Steps:
- Soak bamboo skewers in water for 2 hours.
- Pierce meat strips onto bamboo skewers. Combine turmeric powder w/350 ml of the coconut milk & marinate for at least 60 min (or longer for more flavor).
- Grill satays & use the remaining 50 ml of coconut milk & turmeric mixture to baste during grilling. Serve w/heated satay sauce.
- NOTE: I've entered this recipe as an appy w/1 skewer per person. As an entree to serve 2 persons, I'd increase the amt of meat to get 10 skewers to marinate & keep all other ingredients the same.
Nutrition Facts : Calories 320.3, Fat 34, SaturatedFat 20.9, Cholesterol 27.3, Sodium 16.1, Carbohydrate 2.1, Fiber 0.1, Protein 3.7
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- In a food processor or blender, puree the lime juice, cilantro, garlic, ginger, brown sugar, fish sauce, soy sauce, chili garlic sauce (or sririacha) and sesame oil.
- 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. Grill the satay skewers for 2-3 minutes per side (longer, if needed, depending on thickness of the meat).
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