Beef Satays With Macadamia Nut Dipping Sauce Recipes

BEEF SATAY

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 SPICY MANGO DIP

Steps:

• Slice the beef into long, thin strips and thread, in zig-zag form, onto 12 bamboo skewers. Lay on a flat plate and set aside.
• For the marinade, dry fry the seeds and nuts in a large wok until evenly brown. Place in a pestle and mortar with a rough surface and crush finely. Or, blend the toasted spices and nuts in a food processor.
• Combine toasted seeds and nuts with the oil, onion, ginger, garlic, tamari and soy sauces, sugar and vinegar. Spread this mixture over the beef and leave to marinate for up to 8 hours (any longer and meat will turn mushy).
• Cook the beef under a moderate grill (broiler) or over a barbecue for 6-8 minutes, turning on each side to ensure an even color.
• To make the mango dip (can be done ahead of time): Process the mango flesh with the chilies, tamari sauce, lime juice, sugar, salt and parsley until smooth.

MARINATED BEEF SATAYS WITH SWEET CHILE DIPPING SAUCE

Steps:

• Marinate steak in a bowl with oils, soy sauce, wine, garlic, scallions, black pepper, and sugar. Let stand at least 4 hours refrigerated.
• On a hot oiled grill, cook satays until medium rare.
• On a large plate, arrange red lettuce, noodles, and basil. Wrap beef, noodles, and basil with the lettuce, in amounts desired. Dip into the Sweet Chile Dipping Sauce.
• Suggested drink: Singha Beer
• In a hot saute pan, coat with oil and cook pepper, shallots, ginger, chiles, and lemongrass until soft. Deglaze with juice. Add honey and salt and check for seasoning. Serve at room temperature.

BEEF SATAY

Steps:

• Remove all fat from meat.
• Cut meat into strips approx 2 1/2 cm thick, then cut each strip into 5mm pieces.
• Mix remaining ingredients marinade ingredients together (except for extra oil).
• Add meat; mix well.
• Let stand overnight or for several hours.
• Drain marinade from meat; reserve marinade for sauce.
• Thread meat on bamboo skewers.
• Put under hot grill; grill until golden brown and cooked through.
• Turn skewers frequently, brushing with extra oil.
• Serve with Sate Sauce.
• Sate Sauce: Heat butter in pan; add peeled and finely-chopped onion; saute gently until onion is golden brown.
• Add remaining ingredients; mix well.
• Add reserved marinade; stir until combined.
• Bring to boil; boil uncovered 5 minutes or until sauce is thick.
• Serve hot or cold.
• Serves 6.

BEEF SATAYS WITH ASIAN DIPPING SAUCE

Steps:

• Soak 24- 6 inch wooden or bamboo skewers in water for 30 minutes.
• Freeze steak 20 minutes.
• Combine vinegar, red pepper, sugar, shallot, ginger, chile garlic sauce, and lemon zest in small serving bowl to make dipping sauce.
• Blanch yellow peppers in boiling water for 1 minute.
• Drain, rinse with cold water, and pat dry with paper towels.
• Toss in medium bowl with 2 tablespoons dipping sauce.
• Preheat broiler or BBQ.
• Slice steak into 24 very thin strips and sprinkle with salt.
• Thread 1 beef strip, 1 yellow pepper triangle and 1 scallion piece onto each skewer, twisting meat as you go.
• Broil or BBQ until cooked through, 3 to 5 minutes on each side.
• Serve 2 satays per person, with dipping sauce.

BEEF SATAYS WITH MACADAMIA NUT DIPPING SAUCE

Steps:

• For satays:
• slice beef thinly and then into 1" strips.
• Thread the beef onto the skewers and place in a shallow pan.
• For marinade:
• Combine fish sauce, soy sauce, coconut milk, ginger, garlic, lime juice, curry powder and honey together until well mixed in medium-sized bowl. Pour over the top of skewers. Cover and refrigerate for at least 30 minutes, and up to 2 hours.
• For sauce:
• Heat oil in medium saucepan and add the ginger, garlic, shallots, lemongrass and kaffir lime. Sauté over medium heat for 5 minutes. Add the turmeric, coriander seed, brown sugar, lime juice, coconut milk and macadamia nuts. Bring to a boil, then simmer for 10-15 minutes until nuts have softened.
• Puree sauce in food processor or blender until there are no more lumps. Let cool completely.
• Remove satays from marinade, pat dry and grill over high heat until the meat is just cooked through.
• Serve hot with cool dipping sauce.

INDONESIAN BEEF SATAY WITH SPICY PEANUT SAUCE

Steps:

• To marinate steak: Combine lime juice, lemongrass (or lime zest), soy sauce, fish sauce, garlic, ginger, brown sugar, turmeric, coriander, cumin and pepper in a small bowl. Cut steak on the bias across the grain (see Tip) into thin, 1- to 2-inch-wide strips. Place in a sealable gallon-size plastic bag, add the marinade and turn to coat. Refrigerate for at least 2 hours and up to 12 hours.
• To prepare dipping sauce: Combine onion and oil in a small saucepan. Cover and cook over medium-low heat, stirring occasionally, until soft, about 5 minutes. Stir in garlic, ginger and lemongrass (or lime zest); cook, stirring frequently and reducing the heat as necessary to prevent overbrowning, 2 minutes more. Add coconut milk, peanut butter, fish sauce, ketchup, lime juice, brown sugar and hot sauce; cook, stirring, until well blended. If necessary, thin with a little water to the desired consistency. Adjust seasoning with lime juice, brown sugar and/or hot sauce. Cover and refrigerate for up to 3 days.
• To prepare cucumbers: Combine cucumber, vinegar, sugar and salt in a medium bowl. Stir in cilantro (if using). Taste and add more sugar and/or salt if desired. Set aside.
• To prepare satays: Preheat a gas grill to medium heat or prepare a medium-heat fire in a charcoal grill. (No grill? See Broiler Variation.)
• Remove the steak from the marinade (discard marinade). Thread onto skewers, 1 strip per skewer. Grill, turning once, 2 to 3 minutes per side for medium. (If necessary, grill the satays in two batches.)
• Warm the dipping sauce, if desired. Serve the satays with the sauce and the cucumbers.

BEEF SATAY WITH PEANUT SAUCE

Steps:

• Mix the marinade ingredients in a sturdy zipper bag and add the beef strips. Press out as much air as possible and refrigerate the mixture for 30 minutes to overnight.
• When ready to grill, if you are using bamboo skewers, soak them in water for 15 minutes. You can also use metal skewers.
• Thread the meat onto the skewers and straighten out the meat for an even grilling.
• Heat your grill or grill pan to high heat and oil the grates. Grill the skewers about 1 to 2 minutes per side.
• Pile up on a plate and erve immediately with the peanut sauce.
• In a small saucepan, heat the oil over medium-low heat. Add the garlic and ginger and cook for 30 seconds.
• Add the hot sauce, hoisin sauce, water, and peanut butter and stir untll smooth.
• Simmer a bit until slightly thickened and then remove from the heat to cool.
• If it's too thick after being refrigerated, you can thin it with a bit of water.

BEEF SATAY WITH A PEANUT DIPPING SAUCE

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.