Beef Or Chicken Satay With Peanut Sauce Recipes

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BEEF SATAY



Beef Satay image

Beef Satay - beef is marinated overnight with spices, skewed to satay and grilled. Best beef satay recipe with spicy peanut sauce.

Provided by Rasa Malaysia

Categories     Malaysian Recipes

Time 45m

Number Of Ingredients 32

16-20 bamboo skewers, soaked in water
2 lbs. (1 kg) beef, sirloin, cut into 1/4 inch thick or 3/4-1 inch cubes
1 small cucumber, cut into small pieces
1 red onion, cut into quarters
Malaysian rice cakes, optional, cut into bite size pieces
1 teaspoon chili powder
2 tablespoons coriander powder
2 teaspoons turmeric powder
10 shallots, peeled, cut and halved
3 cloves garlic, peeled
4 stalks lemongrass, white part only, cut into 1-inch length
4 tablespoons sugar
1 teaspoon salt
4 tablespoons oil
1-2 tablespoon water
5 tablespoons oil
3/4 tablespoon seedless tamarind pulp, soaked in 3 1/2 tablespoons water
3/4 cup roasted peanuts, skins removed and coarsely blended
3/4 cup water
Sugar, to taste
Salt, to taste
1 tablespoon oil
5-6 tablespoons chili powder
1 1/2 tablespoons coriander powder
3/4 teaspoon cumin powder
3 stalks lemongrass, white part only, cut into 1-inch length
3/4 inch galangal, sliced
4 cloves garlic, peeled
3 shallots, peeled
1/2 teaspoon salt
1 1/2 tablespoons sugar
salt and sugar to taste

Steps:

  • Blend all the ingredients in Marinade into a smooth paste. Heat up some oil in a wok, stir-fry the Marinade until fragrant and the oil slightly separates from it. Transfer out and set aside.
  • Marinate the beef pieces with the Marinade overnight. Keep in the refrigerator.
  • Extract the juice from the tamarind pulp, discard the pulps. Blend the Spice Paste ingredients into a smooth paste. Add some water if needed.
  • Heat up the oil in a pan, stir-fry the spice paste until fragrant, turn the heat to medium-high and continue cooking until the oil slightly separates.
  • Add in the tamarind juice, peanuts, water, stir well and bring it to a quick boil. Cover the pan, turn the heat to low and simmer for another 5-10 minutes. Add sugar and salt sugar to taste. Dish out and set aside.
  • Make the satay skewers with 3-4 pieces of the marinated beef threaded onto each bamboo skewer. Repeat until you use up all the meat. Grill the satay over a charcoal grill or outdoor gas grill until both sides are slightly charred and the meat is cooked through.

Nutrition Facts : Calories 504 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 64 milligrams cholesterol, Fat 38 grams fat, Fiber 4 grams fiber, Protein 20 grams protein, SaturatedFat 19 grams saturated fat, ServingSize 10 people, Sodium 534 grams sodium, Sugar 11 grams sugar, UnsaturatedFat 0 grams unsaturated fat

CHICKEN AND BEEF SATAY WITH PEANUT SAUCE



Chicken and Beef Satay with Peanut Sauce image

To make satays, you'll need bamboo skewers; soak them in water for two to three hours so they don't burn on the grill.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Yield Makes 40 to 50 pieces

Number Of Ingredients 11

1 1/2 pounds fillet of beef, or 4 whole chicken breasts
1 tablespoon chopped fresh ginger
1 onion, cut into chunks
4 cloves garlic
1 cup low-sodium soy sauce
1 teaspoon sambal (Indonesian chile paste), or 1 hot red chile
Juice of 1 lemon
2 tablespoons sugar
1/2 teaspoon ground cumin
2 tablespoons toasted sesame oil
Peanut Sauce

Steps:

  • Trim fat from beef or chicken. Cut into strips about 3 inches long and 1/2 inch thick. Refrigerate until needed.
  • Combine remaining ingredients in blender, and puree until smooth. Pour over meat, and mix to coat evenly. Marinate at least 1 hour or overnight.
  • Preheat grill or grill pan until hot. Thread a piece of meat lengthwise on each skewer, and grill until done, 2 to 3 minutes on each side. Baste occasionally with marinade during cooking. Serve immediately with peanut sauce.

POH'S CHICKEN OR BEEF SATAY WITH HOMEMADE PEANUT SAUCE



Poh's Chicken or Beef Satay with Homemade Peanut Sauce image

Like many Malaysian dishes, this meal is all about the correct ratios of beautiful aromatics, exotic rhizomes and spices

Number Of Ingredients 37

Homemade Peanut Sauce:
1-2 Tbs tamarind paste from a jar
2/3 cup brown sugar
1 tsp salt + more to balance at very end
1L water
2 Tbs lime juice + more to balance at very end
500g salted, roasted, crushed peanuts
Rempah (wet spice paste):
20 dried, long red chillies*, deseeded*, soaked in boiling water until soft, drained and chopped
2 cm (thickest part) galangal, peeled, thinly sliced, chopped
2 stalks lemongrass, thinly sliced (use pale part only and remove any dry outer layers)
8 cloves garlic, peeled, sliced
15 small red eschallots or 3 medium Spanish onions, peeled and sliced
200 ml vegetable oil
* Deseeding chillies - Before soaking, snip chillies into quarter segments with scissors into a colander with largish holes and then shake the seeds out.
Chicken or Beef Satays:
Skewers, soaked for an hour
2 kg chicken thigh fillets, cleaned of sinew and fat OR 2 kg chuck steak
Marinade:
2 cm (thickest part) galangal, peeled, thinly sliced, chopped
8 stalks lemongrass, thinly sliced
2 tbs ground turmeric
4 clove garlic, peeled, sliced
10 small red eschallots or 2 medium Spanish onions, peeled and sliced
1/2 cup brown sugar
3 tsp salt
1/2 tsp dark soy
1/2 cup vegetable oil
2 Tbs ground coriander
2 Tbs ground cumin
Accompaniments (also to be dipped into the peanut sauce):
2 cups jasmine rice, washed and drained
4 cups water
1 tsp salt
1 fresh pineapple, skin and core removed, cut into 1cm thick triangles
2 Spanish onions, peeled, diced into large 2 cm cubes and layers separated
2 continental cucumbers, quartered lengthways and then sliced into 2 cm pieces

Steps:

  • To make peanut sauce, blend rempah ingredients until you achieve a fine paste. Set aside. Pour rempah into a heavy bottom saucepan or wok and bring to a medium heat. Stir continuously to make sure the bottom isn't catching and cook until there is very little steam rising from the sauce. At this stage, the oil will have split from the spice paste, caramelising into a lovely dark red and developing a beautiful fragrance. Add water and bring to boil. Add tamarind, lime, sugar and only 1 tsp of salt and half the crushed peanuts. Bring to boil again, remove from heat and set aside until required. Add the remaining nuts and give sauce a stir just before for a nice bit of crunch. At the very end, TASTE. If you feel something is lacking, the sauce just needs some balancing with more seasoning or a squeeze of lime juice. Set aside. Cutting the meat for a satay is very difficult to describe because it's not a straight slice or dice. What you want to achieve is something like an elongated triangle that is cut against the grain, no more than 2 cm wide at its widest, 1 cm thick and 3-4 cm long, irregular in shape but similar in size. Cover with cling wrap and refrigerate in a large mixing bowl. To start the marinade, blend all marinade ingredients to a fine paste. Tip all the meat and marinade into a snaplock bag. Massage meat through bag, ensuring to coat every piece of meat with the marinade, push all the air out and seal. Refrigerate for at least 5 hours or overnight. Following the length of each piece of meat, pierce evenly through the centre making sure each piece is sitting flatly. Thread about 3-4 pieces onto each skewer. The end appearance of each skewer will be a thin thread of meat which basically has 2 flat sides, making the satay easy to turn and cook. Grill over coals or on a bbq until meat is slightly charred and cooked through. To make pressed rice, combine rice and water in a medium saucepan and bring to boil. Boil for 10 minutes then cover and simmer on medium heat for another 10 minutes. Turn heat off and allow rice to rest for another 15 minutes. Spread rice evenly into a foil-lined, 20 x 20 cm square baking tin, cover with foil and then press with an oven mitt over your hand, to compress the rice evenly. Allow to cool completely to room temperature before cutting into 2 cm cubes. To serve, divide peanut sauce into individual bowls and place satays, pineapple, onion, cucumber and cubed rice at the centre of the table to share. Serves 8-10 Recipe promoted by Poh Ling Yeow for Malaysia Kitchen Australia www.malaysiakitchen.com.au

CHICKEN SATAY WITH PEANUT SAUCE



Chicken Satay with Peanut Sauce image

Perfectly grilled chicken satay skewers in the most flavorful marinade. Served with THE BEST creamy peanut sauce ever!!!

Provided by Chungah Rhee

Categories     asian inspired

Yield 6 servings

Number Of Ingredients 17

1/4 cup coconut milk
2 tablespoons reduced sodium soy sauce
2 1/2 teaspoons yellow curry powder
1 1/2 teaspoons turmeric
3 cloves garlic, minced
1 tablespoon freshly grated ginger
1 tablespoon brown sugar
1 tablespoon fish sauce
2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
1 tablespoon canola oil
Kosher salt and freshly ground black pepper, to taste
3 tablespoons creamy peanut butter
1 tablespoon reduced sodium soy sauce
1 tablespoon freshly squeezed lime juice
2 teaspoons brown sugar
2 teaspoons chili garlic sauce, or more, to taste
1 teaspoon freshly grated ginger

Steps:

  • To make the peanut sauce, whisk together peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce and ginger in a small bowl. Whisk in 2-3 tablespoons water until desired consistency is reached; set aside. In a medium bowl, combine coconut milk, soy sauce, curry powder, turmeric, garlic, ginger, brown sugar and fish sauce. In a gallon size Ziploc bag or large bowl, combine chicken and coconut milk mixture; marinate for at least 2 hours to overnight, turning the bag occasionally. Drain the chicken from the marinade, discarding the marinade. Preheat grill to medium high heat. Thread chicken onto skewers. Brush with canola oil; season with salt and pepper, to taste. Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 12-15 minutes. Serve immediately with peanut sauce.

BEEF SATAY WITH PEANUT SAUCE



Beef Satay with Peanut Sauce image

Provided by Food Network

Categories     appetizer

Time 2h8m

Yield about 20 skewers

Number Of Ingredients 18

1 cup peanut oil
3 stalks lemongrass, crushed
1/2 teaspoon crushed dried chile peppers
2 1/2 tablespoons Thai curry powder
1 1/2 tablespoons honey
1 1/2 tablespoons fish sauce (can be purchased at most grocery stores)
3 pounds beef top round or flank, cut into 1/2-inch thick strips
Peanut Sauce, recipe follows
1 tablespoon peanut oil
1 tablespoon minced garlic
6 slices chile pepper, minced
1 cup peanut butter
1 tablespoon sugar
1/2 teaspoon cayenne pepper
1/4 cup lime juice
1/4 cup soy sauce
1 tablespoon finely chopped lemongrass
12 ounces water

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.

SPICY BEEF SATAY WITH PEANUT SAUCE



Spicy Beef Satay With Peanut Sauce image

This originates from a small cookbook that was attached to Australian Table Magazine. The satay sauce is good with chicken or beef. If you wish to lighten the fat you could use half and half or fat reduced cream with 2 or 3 drops of coconut essence (add one drop at a time and taste). Diabetic friendly using low fat option and substituting brown sugar with splenda (depending on your tolerence to sugar). Does not include chill time.

Provided by ImPat

Categories     Lunch/Snacks

Time 30m

Yield 12 sticks, 4-6 serving(s)

Number Of Ingredients 13

750 g rump steak
1/3 cup soy sauce
1/4 cup peanut oil
1 small onion
2 garlic cloves
2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
1 teaspoon lemon juice
1/3 cup crunchy peanut butter
400 ml coconut milk
1 tablespoon brown sugar
1/3 teaspoon chili flakes
1/2 cup fresh coriander (the leaf chopped)

Steps:

  • Finely chop onion and crush garlic.
  • Finely slice rump into thin strips, place in a non-reactive dish.
  • Mix marinade ingredients together in a small jug, then pour over rump, cover and chill for 1 hour.
  • For satay sauce put peanut butter, coconut milk, sugar and chilli in amall saucepan and stir over a medium heat until peanut butter melts and becomes thick. Remove from heat and stir through coriander.
  • Assemble beef satay by threading one or two strips onto presoaked wooden skewers, reserve marinade.
  • Preheat a chargrill or barbecue on high. Cook for about 4 minutes basting with marinade, turning frequently.
  • Serve with satay sauce.

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 AND CHICKEN SATAY WITH PEANUT SAUCE



Beef and Chicken Satay with Peanut Sauce image

Satay is one of my all time faaaaavourite street eats, which is not surprising considering I spent six years of my childhood growing up in Malaysia where it's every where!

Provided by Nadia Lim

Categories     Lunch

Number Of Ingredients 23

3 stalks lemongrass (chopped)
3 cloves garlic (peeled)
2 cm ginger piece (peeled and chopped)
2 teaspoons turmeric powder
1 ½ tablespoons brown sugar
1 teaspoon salt
1 ½ tablespoons peanut oil
500 g beef steak (e.g. scotch, rump, sirloin, cut into bite-sized pieces)
500 g boneless skinless chicken thighs (cut into bite-sized pieces)
30 bamboo skewers (soaked in water)
2 stalks lemongrass (chopped)
3 cm ginger piece (peeled and chopped)
½ teaspoon cumin (ground)
½ teaspoon ground coriander
1-2 tablespoons chilli paste
2 tablespoons oil (e.g. peanut, canola or soy)
150 g roasted peanuts (coarsely ground)
½ cup water
3-4 tablespoons tamarind juice* (or lemon juice)
2-3 tablespoons brown sugar
soy sauce to taste (GF if required)
1 telegraph cucumber (cut into 3cm chunks)
1 red onion (cut into small 1-2cm chunks)

Steps:

  • Place all marinade ingredients in a food processor and blend until a smooth paste. Combine with chicken and beef pieces (in separate bowls) and leave to marinate in the fridge for at least 1 hour or up to overnight.
  • Thread marinated beef and chicken onto bamboo skewers and set aside until ready to cook.
  • To make the peanut sauce, combine lemongrass, ginger, cumin, coriander and chili paste in a food processor and blend until smooth. Heat oil in a wok and fry the spice paste for a few minutes until fragrant. Add ground peanuts, water, tamarind juice, and sugar. Season with salt and simmer until thick, about 5 minutes.
  • Cook beef and chicken satay on a preheated barbeque or grill plate until cooked through, about 3 minutes each side.
  • Serve satay with peanut sauce, cucumber and red onion.

Nutrition Facts : Calories 91 kcal, ServingSize 1 serving

BEEF, PORK, OR CHICKEN SATAY



Beef, Pork, or Chicken Satay image

If you're making the marinade for chicken only, omit the cumin. If you're making the marinade for pork only, include the cinnamon. Freezing the meat for 30 minutes makes it much easier to slice thinly. Serve the satay with Peanut Sauce and Cucumber Salad or, if you like, make it the centerpiece of an entire party menu.

Provided by Su-Mei Yu

Categories     Main Course

Yield Yields 1/2 cup marinade and 15 to 18 skewers.

Number Of Ingredients 15

1 tablespoon granulated sugar
1 stalk lemongrass (hard outer leaves and green top removed), minced
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
1 tablespoon coriander seeds, toasted in a small dry skillet until fragrant, and then ground
1 teaspoon cumin seeds (for beef and pork only), toasted in a small dry skillet until fragrant, and then ground
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon (for pork only)
1 teaspoon turmeric
2 tablespoons vegetable oil
3 tablespoons pineapple juice
2 tablespoons unsalted dry-roasted peanuts, finely chopped
1 pound pork loin, beef sirloin, or boneless chicken breasts or thighs, or a mix
18 wooden skewers, soaked in water for 30 minutes and dried
Vegetable oil spray

Steps:

  • Make the marinade: Combine all the ingredients in a bowl and mix well (if working ahead, leave out the peanuts until ready to use). Seal and refrigerate. The marinade will keep for a couple of days.
  • Prepare the meat: Slice the meat across the grain as thinly as you can (a scant 1/8 inch is ideal). Transfer to a large zip-top bag (only one type of meat per bag) and add the marinade. Seal the bag and toss it back and forth to coat the meat well. Refrigerate for at least 1 hour or, for best results, 8 hours. Light a medium-hot grill fire. While waiting for the grill to heat, remove the meat from the refrigerator. Thread a few slices of meat onto each skewer, bunching up the slices (see below), to cover about 5 inches of the skewer.
  • Grill the skewers: Generously spray the meat with vegetable oil and put the skewers on the medium-hot grill, arranging several skewers close to one another. Flip and turn frequently until the surface is slightly charred and the meat feels firm when pressed with tongs. Grill as follows (times are approximate): pork ( charcoal, 3 minutes; gas, 7 minutes); medium-rare beef ( charcoal, 3 minutes; gas, 6 minutes); chicken breast( charcoal, 2 minutes; gas, 4 minutes); chicken thighs( charcoal, 4 minutes; gas, 5 minutes). Transfer to a platter and serve hot.

Nutrition Facts : ServingSize three to four., Calories 330 kcal, Fat 200 kcal, SaturatedFat 4 g, TransFat 22 g, Carbohydrate 9 g, Fiber 1 g, Protein 26 g, Cholesterol 70 mg, Sodium 380 mg, UnsaturatedFat 16 g

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

BEEF SATAY WITH A PEANUT DIPPING SAUCE



Beef Satay with a Peanut Dipping Sauce image

Provided by Food Network

Categories     appetizer

Time 42m

Yield 8 to 12 servings

Number Of Ingredients 18

2 pounds skirt, flank or sirloin tip steak, cut into thin, wide strips against the grain
1 cup teriyaki sauce
1 tablespoon minced ginger, plus 1 teaspoon
1 tablespoon minced garlic, plus 1 teaspoon
1 teaspoon salt
1/4 cup smooth peanut butter, plus 1 tablespoon
1/2 cup unsweetened coconut milk
1 1/2 teaspoons sesame oil
2 teaspoons soy sauce
1 teaspoon brown sugar
1 tablespoon lime juice
1/2 teaspoon Thai fish sauce
1/4 teaspoon cayenne pepper
1 tablespoon chopped cilantro
1 tablespoon toasted chopped peanuts
1 cup julienned carrots
1 cup julienned celery
2 cups shiso greens

Steps:

  • Place the beef strips in a medium-sized bowl and pour the teriyaki sauce over them. Add 1 tablespoon of ginger, 1 tablespoon garlic and the salt to the bowl and stir to combine. Marinate, refrigerated, while you make the dipping sauce. In a small bowl, combine the remaining ginger, peanut butter and coconut milk in a small bowl and whisk together. Add the sesame oil, soy sauce, brown sugar, lime juice, fish sauce, cayenne pepper and 1 teaspoon garlic to the bowl and whisk to combine. Place the sauce in a serving bowl and garnish with the cilantro and chopped peanuts. To serve the satays, set-up a Hibachi or indoor grill on the dining table with the carrots, celery and shiso around the grill. Remove the beef strips from the refrigerator and use skewers to thread the meat. Have your guests grill the satays themselves over the grill, about 30 seconds to 1 minute on each side for medium-rare. Serve, with the dipping sauce and veggies on the side.

CHICKEN, SHRIMP AND BEEF SATES WITH PEANUT SAUCE



Chicken, Shrimp and Beef Sates with Peanut Sauce image

Categories     Beef     Chicken     Appetizer     Marinate     Kid-Friendly     Peanut     Shrimp     Summer     Grill/Barbecue     Bon Appétit     Dairy Free     Tree Nut Free     Small Plates

Yield Serves 8

Number Of Ingredients 22

For Saté:
1 cup teriyaki sauce
4 garlic cloves, minced
3 tablespoons fresh lime juice
2 1/2 tablespoons minced fresh ginger
2 tablespoons brown sugar
24 medium uncooked shrimp, peeled, deveined
1 1/4 pounds boneless skinless chicken breasts, cut into 1/2-inch-wide strips
1 1/4 pounds beef skirt steak, cut into 3x1/2-inch strips, or filet mignon, cut into 3 x 1/2 x 1/4-inch strips
36 (about) bamboo skewers, soaked in water 30 minutes
Banana leaves or ornamental kale
Lime slices
For peanut sauce:
1 cup creamy peanut butter (do not use old-fashioned style or freshly ground)
1 14 1/2-ounce can chicken broth
1/4 cup fresh lime juice
3 tablespoons brown sugar
2 tablespoons plus 1 teaspoon soy sauce
2 tablespoons chopped peeled fresh ginger
1/2 teaspoon dried crushed red pepper
Lime peel julienne
Hibiscus or gardenia flowers (optional)

Steps:

  • For saté: Combine first 5 ingredients in large glass baking dish, Stir until sugar dissolves. Add shrimp, chicken and beef; stir to coat. Cover; chill 30 minutes to 1 hour.
  • Remove shrimp, chicken and beef from marinade. Thread on separate skewers, using about 3 shrimp per skewer and 2 beef or chicken pieces per skewer. Place on platter. (Can be prepared 2 hours ahead. Cover and chill.)
  • Prepare barbecue (medium-high heat) or preheat broiler. Grill skewered meats until cooked through, about 3 minutes per side. Line large platter with banana leaves. Place sauce in bowl in center of platter. Surround with skewers. Garnish with lime and flowers, if desired, and serve.
  • For peanut sauce:
  • Place peanut butter in heavy medium saucepan. Gradually mix in chicken broth. Add all remaining ingredients except lime peel. Stir over medium heat until smooth and thick, about 6 minutes. (Can be prepared 3 days ahead. Cover and refrigerate. Before serving, stir over medium heat until hot, thinning with water if necessary.) Pour sauce into bowl and garnish with lime peel. Makes about 3 cups.

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  • Add your beef strips to the marinade and stir to make sure they are coated. Cover with plastic wrap and refrigerate for up to 12 hours.


BEEF SATAY SKEWERS WITH PEANUT DIPPING SAUCE - THE LEMON BOWL®
2020-11-16 In a medium glass bowl, whisk together beef marinade: lemon juice, ginger, soy sauce, fish sauce, garlic and chili paste. Add beef strips to the bowl and toss well to coat. Let sit at room temperature for 20-30 minutes or marinate in the refrigerator for up to overnight. Prepare peanut dipping sauce …
From thelemonbowl.com
4.4/5 (30)
Total Time 30 mins
Category Appetizer
Calories 128 per serving
  • In a medium glass bowl, whisk together beef marinade: lemon juice, ginger, soy sauce, fish sauce, garlic and chili paste. Add beef strips to the bowl and toss well to coat. Let sit at room temperature for 20-30 minutes or marinate in the refrigerator for up to overnight.
  • Prepare peanut dipping sauce by whisking together all ingredients in a small bowl. Slowly add in warm tap water, about a tablespoon at a time, until you reach desired consistency. Reserve for later.
  • To cook beef skewers, carefully thread each strip on soaked skewers. Grill over medium-high heat for 2-3 minutes per side for medium rare.


CHICKEN SATAY WITH PEANUT DIPPING SAUCE RECIPE - RECIPES ...
2016-06-19 Meanwhile heat a griddle pan over medium high heat. Place the chicken skewers into the griddle pan and cook for 4-5 minutes. Add the peanut butter and coconut milk to the saucepan and stir until the sauce has come together. Add the kecap manis and remove from the heat to cool. Turn the chicken skewers over and cook for another 2-3 minutes or ...
From recipesbycarina.com
Cuisine Indonesian
Category Appetizer, Main Meal
Servings 4
Total Time 20 mins


CHICKEN SATéS WITH SPICY PEANUT SAUCE - RECIPE - FINECOOKING
2004-12-01 Let the chicken marinate at room temperature for least 15 minutes and up to 1 hour. Meanwhile, combine the remaining 1 Tbs. soy sauce and 1 Tbs. lemon juice with the peanut butter, coconut milk, brown sugar, cayenne, and 1/8 tsp. salt in a small saucepan. Position an oven rack as close to the broiler as possible and heat the broiler to high.
From finecooking.com
4.7/5 (6)
Category Appetizers
Cuisine Asian
Calories 60 per serving


BEEF OR CHICKEN SATAY WITH PEANUT SAUCE RECIPE -SUNSET ...
In a zip-lock plastic bag (1-gal. capacity), mix 1/2 cup water, soy sauce, ginger, rice vinegar, sugar, and Asian red chili paste; add meat. Cover and chill up to 1 day, or seal and freeze up to 1 week ahead.
From sunset.com
Estimated Reading Time 2 mins


BEEF SATAY WITH PEANUT DIPPING SAUCE RECIPE — BITE ME MORE
2021-05-03 For the peanut sauce, in a medium saucepan, whisk chicken broth, peanut butter, brown sugar, lime juice, soy sauce and ginger over medium-high heat. Whisk until smooth and thickened, about 6 minutes. Serve with cooked beef skewers. This sauce yields 2 cups and leftovers can be stored in the refrigerator for up to 1 week.
From bitememore.com
Servings 8
Estimated Reading Time 1 min


CHICKEN SATAY WITH SPICY PEANUT SAUCE - THE CHUNKY CHEF
2021-08-24 This chicken satay recipe is packed with bold flavors; a little savory, a little sweet, a little spicy… it’s perfect! If you have little ones, you can skip the Thai chiles as a garnish and/or reduce the amount of chili garlic sauce in the peanut sauce. I found that just skipping the garnish was enough to make the chicken satay and sauce palatable for those that don’t like spicy foods ...
From thechunkychef.com
5/5 (3)
Total Time 33 mins
Category Main Course
Calories 526 per serving


GRILLED CHICKEN SATAY WITH PEANUT SAUCE - PIONEERWOMANDECOR
2021-10-30 Get chicken satay with peanut sauce recipe from food network deselect all 1/3 cup coconut milk 3 tablespoons vegetable oil 2 tablespoons lime juice 2 tablespoons light brown sugar 1 tablespoon grated fresh ginger 1 tablespoon fish sauce 1 t. Country living editors select each product featured. We may earn commission from links on this page, but we only recommend products we …
From pioneerwomandecor.blogspot.com


BEEF SATAY SKEWERS WITH PEANUT DIPPING SAUCE - THE LEMON ...
Jun 19, 2019 - These mouth-watering Thai Beef Satay Skewers are tangy, slightly spicy and perfectly balanced with a cool and creamy peanut dipping sauce.
From pinterest.ca


MALAYSIAN SATAY AND PEANUT SAUCE - RECIPES - POH'S KITCHEN
Ingredients Serves 4. 20-25 skewers soaked in water for 1 hour; 1 kg chicken thigh fillets or beef tenderloin, cut into 1 x 2 x 3cm pieces; Marinade
From abc.net.au


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