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
VIETNAMESE SATE SAUCE
Vietnamese sate sauce makes a great condiment for any asian stew, soup or grilled or roasted poultry.
Provided by romain | glebekitchen
Categories condiment
Time 50m
Number Of Ingredients 11
Steps:
- Using a small food processor chop the garlic, shallot, lemongrass and chilies separately. You want the chilies and lemongrass to be pretty finely chopped. Set the lemongrass and chilies aside.
- Heat the vegetable oil over medium low heat. Add the garlic and cook for 10 minutes. It should bubble lightly. You don't want it to colour though. Be careful.
- Once the garlic has cooked for 10 minutes, add the shallots and cook for another 10 minutes. Watch closely. Burning is bad.
- After 20 minutes add the lemongrass and cook another 10 minutes or so.
- Once the lemongrass has cooked about 10 minutes add the fresh, chopped red chilies and cook for 5 minutes.
- Now add the crushed chilies and cook another 5 minutes.
- Stir in the fish sauce and sugar. Cook another 2-3 minutes.
- Remove from heat and let cool.
- Mix in the sriracha sauce. Taste and adjust for salt.
Nutrition Facts : ServingSize 10 servings, Calories 1174 kcal, Carbohydrate 51 g, Protein 9 g, Fat 111 g, SaturatedFat 89 g, Sodium 4450 mg, Fiber 8 g, Sugar 30 g
VIETNAMESE SATE
Provided by Molly O'Neill
Categories dinner, appetizer
Time 30m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees and preheat a charcoal grill.
- Toast the coriander and cumin seeds in the oven for 15 minutes and grind them to a fine powder. Do not do this ahead of time, as the spices lose their flavor quickly. In a flat dish, combine the powdered seeds with the garlic cloves, sugar and fish sauce to make a marinade.
- Place the tamarind paste in a bowl, cover with hot water and stir to dissolve. Strain through a fine mesh strainer. Add 6 tablespoons of the resulting liquid to the marinade and reserve the rest for future use. Add the peanut oil.
- Soak 12 bamboo skewers in water and drain or use 12 metal skewers. Thread the chicken strips onto the skewers and place in the marinade for 30 minutes, turning frequently. Drain and grill the chicken over charcoal. Serve alone or with Vietnamese dipping sauce (see recipe). This marinade is also very good for pork, beef and game.
Nutrition Facts : @context http, Calories 172, UnsaturatedFat 7 grams, Carbohydrate 8 grams, Fat 10 grams, Fiber 1 gram, Protein 13 grams, SaturatedFat 2 grams, Sodium 512 milligrams, Sugar 5 grams, TransFat 0 grams
VIETNAMESE SATE SAUCE (SốT SA Tế)
Vietnamese Sate Sauce (Sot Sa te) is a spicy red sauce which is an excellent addition to many dishes, especially for grilling and stir-frying.
Provided by Sophie
Time 50m
Number Of Ingredients 11
Steps:
- Place lemongrass and dried shrimps (if using) in a food chopper (or small food processor) and process into quite fine pieces. Transfer to a bowl and set aside.
- Place shallots, garlic, galangal and both types of chilis in the food chopper (or food processor) and also process into quite fine pieces. Be careful not to process into a paste. Transfer to a bowl and set aside.
- Heat oil over medium heat in a pot. Then add the processed lemongrass and dried shrimps. Cook for 7-8 minutes, stirring occasionally, until lemongrass has reduced in volume and taken on just a bit of color.
- Add the processed shallots, garlic, galangal and chilis to the pot. Cook for about 20 minutes, stirring occasionally, until all ingredients have softened, the sauce looks red and you can smell it. You may need to reduce the heat slightly if needed.
- Add salt, sugar and soy sauce and continue to cook for another 8-10 minutes to let all flavors combine and the sauce has a very rich color. Adjust seasonings to taste.
- Transfer the sauce to a bowl or container and let it cool completely. Store it in an airtight container in the refrigerator and it can last for weeks.
Nutrition Facts : Calories 1668 kcal, Carbohydrate 41 g, Protein 8 g, Fat 169 g, SaturatedFat 13 g, TransFat 1 g, Sodium 3026 mg, Fiber 5 g, Sugar 21 g, UnsaturatedFat 154 g, ServingSize 1 serving
SATAY BEEF AND NOODLE SOUP
An easy, non-traditional, satay version, of a favorite Vietnamese soup. If you prefer, use strips of sauteed chicken and chicken stock, instead of the fillet steak and beef stock in this recipe.
Provided by Daydream
Categories One Dish Meal
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 21
Steps:
- Heat oil in a deep pan or skillet and lightly saute the ginger and garlic for 1 minute.
- Add the beef stock, nuoc nam, lemon grass, spring onions, cinnamon and star anise.
- Bring to the boil and simmer, covered, for 30 minutes, then strain and return stock to pan.
- Stock can be prepared to this stage, 3 days ahead.
- On the day of serving, prepare the ingredients for the garnishes and place in small serving bowls.
- Around 20 minutes before serving, place the noodles in a heatproof bowl, cover with boiling water and soak until noodles are soft (about 20 minutes), then drain well.
- When ready to serve, bring the stock to the boil and add the satay sauce, and Sriracha chili sauce or sambal oelek, if desired.
- Taste and correct seasoning, adding a touch more satay sauce and chili sauce if desired.
- Divide the hot rice stick noodles between 4 to 6 deep soup bowls, and top with sliced, raw, beef fillet.
- Ladle over enough boiling stock to cover the noodles and meat.
- Whether the beef is rare or well done is determined by how long the beef sits in the hot broth before serving.
- Each person tops their portion with their choice of garnishes, a squeeze of lime juice and Sriracha sauce if desired.
Nutrition Facts : Calories 468.6, Fat 21, SaturatedFat 6, Cholesterol 30, Sodium 2722.7, Carbohydrate 51.1, Fiber 4.8, Sugar 5.2, Protein 20.9
VIETNAMESE-STYLE SATE CHILE SAUCE
Steps:
- 1) Food process the garlic, shallots and lemon grass separately. (An electric mini-chopper works very well for this task.) Get the garlic and shallots to a fine mince, and the lemon grass well processed, but not to powder. 2) Put 14 tablespoons (that's 1 cup less 2 tablespoons) oil in a small saucepan and add garlic. Heat over medium low and after the mixture starts bubbling and making sizzling sounds, lower the heat to the low. Let fry on low, low heat for 5 minutes. 3) Add the shallot and keep frying on low heat for 10 minutes more. It should gently sizzle without browning. 4) Add the lemongrass and let fry on low for another 10-15 minutes, until the lemongrass is fragrant, toasty, and has sunken into the oil. 5) Add the minced fresh chiles and fry for 5 minutes to release their oil and turn the mixture pale orange. 6) Add the crushed red pepper and fry for 5-10 minutes, until there's a nutty, spicy smelling heat. 7) Stir in the Sriracha to achieve the desired color -- orange red. About 3 to 4 tablespoons should do it. Then stir in the fish sauce, sugar, salt, and MSG. Adjust the heat to lightly bubble and let cook 1 or 2 minutes longer. 8) Turn off the heat and allow to cool for about 10 minutes. Taste and adjust with a little more sugar to tame the heat, fish sauce or salt for savoriness, or a bit more Sriracha for extra heat. If you add sugar, warm up the mixture and stir it to dissolve the sugar. There should be a layer of oil floating on top to cover. If not, add more oil as needed to barely cover the top. For a smoother texture, use a stick blender or food processor to grind the mixture finely. Allow to cool completely before transferring to a jar. Store at room temperature for daily use or in the refrigerator for infrequent use and longer keeping.
More about "vietnamese sate recipes"
VIETNAMESE PHO RECIPE | RECIPETIN EATS
From recipetineats.com
SATAY NOODLE SOUP - OUR THAI RESTAURANT & CAFE
From ourthai.ca
CHICKEN SATAY (AUTHENTIC AND THE BEST RECIPE!) - RASA …
From rasamalaysia.com
10 BEST VIETNAMESE SAUCES AND CONDIMENTS RECIPES
From yummly.com
VIETNAMESE CHICKEN SANDWICH (BANH MI) RECIPE | LITTLE …
From littlespicejar.com
10 BEST VIETNAMESE SAUCE FOR VERMICELLI RECIPES
From yummly.com
SATAY CHICKEN WITH PEANUT SAUCE (INDONESIAN/BALI)
From recipetineats.com
VIETNAMESE SATE RECIPE - ALL ABOUT MOOSE
From all-about-moose.com
ESSENTIAL VIETNAMESE RECIPES - THE SPRUCE EATS
From thespruceeats.com
VIETNAMESE SATE SAUCE - VICKY PHAM - VIETNAMESE HOME …
From vickypham.com
Estimated Reading Time 7 mins
SA Tế (VIETNAMESE LEMONGRASS CHILI SAUCE) - WOK AND KIN
From wokandkin.com
VIETNAMESE PEANUT SAUCE - ALL WAYS DELICIOUS
From allwaysdelicious.com
AUTHENTIC VIETNAMESE PEANUT SAUCE (LESS THAN 5 INGREDIENTS!)
From cookingwithlane.com
21 EASY VIETNAMESE RECIPES YOU CAN WHIP UP AT HOME
From recipes.net
VIETNAMESE SATE CHILLI OILSABABLACKSHEEP.COM
From sabablacksheep.com
INDONESIAN SATE - SATE BABI - SATE AYAM - RASA MALAYSIA
From rasamalaysia.com
Hủ TIếU SA Tế Bò (VIETNAMESE SATAY BEEF NOODLE SOUP)
From laothainam.com
SATé CHICKEN VIETNAMESE NOODLE BOWLS - GET INSPIRED EVERYDAY!
From getinspiredeveryday.com
SPICY NOODLES: VIETNAMESE GARLIC LEMONGRASS EDITION
From iamafoodblog.com
HOMEMADE NOODLES WITH VIETNAMESE SATE SAUCE
From tastetoronto.com
HOW TO MAKE VIETNAMESE-STYLE SATE CHILI SAUCE - SWEETREHAB
From sweetrehab.ca
HOW TO COOK A VIETNAMESE SATE SAUCE - BACK OF THE BIKE TOURS
From backofthebiketours.com
AUTHENTIC VIETNAMESE CHILI SATE SAUCE (SATAY CHILI OIL) WITH
From youtube.com
10 POPULAR VIETNAMESE DIPPING SAUCES — VICKY PHAM
From vickypham.com
VIETNAMESE LEMONGRASS CHILI SATE SAUCE (ớT SA Tế)- SATAY RECIPE
From whiskeyandbooch.com
VIETNAMESE BEEF SATE WITH EGG NOODLES (Mì Bò SA Tế)
From gingerandscotch.com
VIETNAMESE-STYLE SATE CHILE SAUCE RECIPE - VIET WORLD …
From vietworldkitchen.com
SATAY CHILI PASTE (OT SA TE) - RUNAWAYRICE
From runawayrice.com
VIETNAMESE SATE SAUCE - LEMONGRASS CHILI OIL - TIFF LOVES TOFU
From tifflovestofu.com
VIETNAMESE SATE RECIPE
From cabotgroup.ca
VIETNAMESE CHILE LEMONGRASS SATE SAUCE (TươNG ỚT SA Tế)
From bunbobae.com
VIETNAMESE FRIED SQUID WITH SATAY SAUCE RECIPE: DETAILED STEPS
From vina.com
VIETNAMESE CRAB RECIPE: CUA XAO SATE | FOOD
From food.amerikanki.com
VIETNAMESE SATE SAUCE - YOUTUBE
From youtube.com
VIETNAMESE CRAB- SATAY STIR FRIED CRAB “CUA XAO SATE” & BOILED CRAB …
From whiskeyandbooch.com
ỚT SA Tế | CHILI LEMONGRASS PASTE - KIM BAO KITCHEN
From kimbaokitchen.com
22 EASY VIETNAMESE RECIPES – THE KITCHEN COMMUNITY
From thekitchencommunity.org
TRADITIONAL 6-INGREDIENT VIETNAMESE CHICKEN SATAY
From spiceandsugarmama.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