Satay Beef Meatballs With Brown Rice And Rocket Salad Recipes

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BEEF SATAY MEATBALLS



Beef Satay Meatballs image

Provided by Hilah

Yield 4

Number Of Ingredients 27

1/2 pound ground beef
1/2 cup unsweetened coconut shreds or breadcrumbs
1/4 cup cold water
1 egg
1 large clove garlic, minced
1 teaspoon minced fresh lemongrass (or 1/2 teaspoon lime zest)
1 teaspoon soy sauce
1 teaspoon fish sauce (omit if you can't find it)
1/2 teaspoon grated fresh ginger (or 1/4 teaspoon dried)
1/2 teaspoon turmeric
1/2 teaspoon ground coriander
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup hot water
1/4 cup smooth peanut butter
2 tablespoons lime juice
1 tablespoon soy sauce
1 small clove garlic
1/2″ chunk fresh ginger
1 teaspoon brown sugar, optional
1/4 teaspoon salt
8 ounces rice noodles
1 English (hothouse) cucumber, diced
2 carrots, grated
4 ounces green beans, blanched
4 cups chopped lettuce (Romaine)
1/2 cup mixed fresh herbs (cilantro, mint, basil, green onions and/or parsley)

Steps:

  • Mix meatball ingredients well and shape into 12 small balls. Arrange on a baking rack and refrigerate while you preheat the oven to 400ºF/204ºC. If you prefer, you can fry them in a skillet instead (teaspoon of oil over medium-high heat, turning three times, until cooked through).
  • While the oven heats, mix together the sauce ingredients. Puree in the blender or shake in a jar until smooth. Taste and add more salt and lime juice if needed. Set aside at room temperature (also can be made up to 3 days in advance and refrigerated).
  • Prep the salad: Start a pot of water boiling. (Blanch the green beans for 60 seconds; remove with a slotted spoon and drop into ice water) Add the noodles and cook according to package. Drain and drop into a bowl of ice water. Toss with fingers to separate and rinse and drain completely.
  • Divide vegetables into 4 serving bowls: lettuce, carrot, cucumber, green beans, herbs. Top each bowl with an equal amount of noodles. Refrigerate.
  • Bake the meatballs for about 10 minutes until browned and firm.
  • Serve hot meatballs on cold salad with peanut sauce and any other garnishes you like

SATAY BEEF MEATBALLS WITH BROWN RICE AND ROCKET SALAD



Satay Beef Meatballs with Brown Rice and Rocket Salad image

Yield Serves 2-3

Number Of Ingredients 23

1 cup brown rice
1¼ cups water
2 teaspoons sesame oil
40g chopped, roasted peanuts
¼ brown onion, finely diced
½ can coconut milk
2 teaspoons sweet chilli sauce
Pinch of chilli flakes (optional)
2 teaspoons soy sauce
1 teaspoon fish sauce
½ teaspoon vinegar (e.g. white wine, rice wine)
300g beef mince
¼ brown onion, diced
1 tablespoon tomato sauce
½ teaspoon salt
2 teaspoons Worcestershire sauce
¼ cup panko breadcrumbs
1 egg
½ Lebanese cucumber
1 carrot
100g mesclun
Drizzle of olive oil
Drizzle of vinegar (e.g. white wine, rice wine)

Steps:

  • Steps Preheat BBQ hot plate to medium-high (if using). Prepare onion. Combine rice, water and a pinch of salt in a pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking. Heat sesame oil in a medium pot on low-medium heat. Cook peanuts and onion for 3-4 minutes, until starting to colour. Add coconut milk, sweet chilli sauce, chilli flakes (if using), soy sauce, fish sauce and vinegar. Bring to a simmer and cook for 7-8 minutes, until thickened. Combine all beef meatball ingredients in a large bowl and season with pepper. Mix well. Use clean, damp hands to form into golf ball-sized balls. Heat a drizzle of oil in a large fry-pan on high heat. Cook meatballs for about 8 minutes, turning regularly, until cooked through. Reduce heat if meatballs darken too quickly. Cut cucumber into quarters lengthways, remove seeds and thinly slice on an angle. Peel carrot into ribbons and thinly slice core. Place both in a large bowl, along with mesclun, olive oil and vinegar. To serve, place ¾ cup cooked brown rice onto each plate and top with meatballs, satay sauce and mesclun salad.

Nutrition Facts :

HOW TO MAKE BEEF SATAY



How to Make Beef Satay image

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

1 tablespoon grated fresh ginger root
4 cloves garlic, crushed
2 tablespoons minced onion
¼ cup packed brown sugar
¼ cup fish sauce
2 tablespoons vegetable oil
2 tablespoons soy sauce
2 tablespoons ground coriander
1 tablespoon ground cumin
½ teaspoon ground turmeric
⅛ teaspoon cayenne pepper
1 2-inch piece of fresh lemon grass (white part only)
2 pounds beef top sirloin, trimmed
4 12-inch long metal skewers

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

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

SPICY BEEF SATAY



Spicy Beef Satay image

The fragrant spices and full flavors of North African cuisine make these appetizers a popular party food.

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 2 dozen (1/2 cup sauce).

Number Of Ingredients 14

1 cup white wine vinegar
3/4 cup sugar
1/2 cup water
1 tablespoon orange marmalade
1/4 teaspoon grated orange zest
1/4 teaspoon crushed red pepper flakes
1/2 cup finely chopped salted roasted almonds
2 tablespoons minced fresh mint
1 green onion, finely chopped
1 tablespoon lemon juice
1 garlic clove, minced
1/4 teaspoon each ground cinnamon, cumin and coriander
1 pound lean ground beef (90% lean)
Minced fresh parsley

Steps:

  • In a small saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; simmer, uncovered, about 25 minutes or until reduced to 1/2 cup., Meanwhile, in a large bowl, combine almonds, mint, onion, lemon juice, garlic and spices. Crumble beef over mixture and mix lightly but thoroughly. Divide into 24 pieces. Shape each piece into a 3x1-in. rectangle; insert a soaked wooden appetizer skewers into each., Broil 6 in. from the heat 2-4 minutes on each side or until a thermometer reads 160°. Arrange on a serving platter. Drizzle with sauce mixture and sprinkle with parsley.

Nutrition Facts : Calories 74 calories, Fat 3g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 25mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 4g protein.

MEATBALLS WITH SATAY DIPPING SAUCE



Meatballs With Satay Dipping Sauce image

These are scrumptious! So easy to make, as is the sauce, and they always go down a real treat at parties, BBQs, or as an appetizer - just so versatile!

Provided by Karin...

Categories     Lunch/Snacks

Time 50m

Yield 30 meatballs(approx), 15 serving(s)

Number Of Ingredients 17

500 g minced beef (ground beef)
1 onion, finely chopped
2 garlic cloves, crushed
1 teaspoon beef stock powder
1 1/2 cups stale breadcrumbs
1 egg
1/2 teaspoon ground nutmeg
2 tablespoons of fresh mint, finely chopped
1 bunch parsley, finely chopped
flour (for dredging)
oil (for frying meatballs)
3/4 cup unsalted dry roasted peanuts
1 tablespoon brown sugar
1 tablespoon light soy sauce
1/4 cup water
1/2 cup coconut cream
1 teaspoon chopped fresh lemongrass (optional)

Steps:

  • Combine beef, onion, garlic, beef stock powder, breadcrumbs, egg, nutmeg, mint and parsley and mix well.
  • Roll mixture into small bite-size meatballs.
  • Roll meatballs in a little flour.
  • Gently fry meatballs.
  • Roll them around in the frying pan until they are browned.
  • Drain on absorbent kitchen paper.
  • Serve with the delicious Satay Sauce!
  • Method for SATAY SAUCE:
  • Process peanuts until finely chopped and add to to a saucepan with all other ingredients.
  • Stir but do not boil. Just heat through.
  • Voila!

Nutrition Facts : Calories 187.7, Fat 11.2, SaturatedFat 4.2, Cholesterol 36.8, Sodium 181.7, Carbohydrate 12.3, Fiber 1.5, Sugar 2.5, Protein 9.8

BEEF SATAY



Beef Satay image

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

1 1/2 lbs flank steaks
1/4 cup soy sauce
1/4 cup vegetable oil
2 tablespoons Asian chili sauce (to taste)
1/4 cup packed dark brown sugar
1/4 cup minced cilantro leaf
2 garlic cloves, minced
4 scallions, both white and green parts, sliced thin

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



Beef Satay image

Provided by Martha Stewart

Yield Yields 20 skewers

Number Of Ingredients 12

1/4 cup peanut oil
1 large shallot, minced (1/4 cup)
2 cloves garlic, minced (1 tablespoon)
1 2-inch piece ginger, peeled and minced (2 tablespoons)
1/4 cup low-sodium soy sauce
1 teaspoon ground turmeric
1 teaspoon ground coriander
1/4 cup lime juice
1/4 teaspoon ground black pepper
1 pound flank steak, sliced 1/8-inch thick against the grain
20 wooden skewers
Thai Peanut Sauce

Steps:

  • Soak wooden skewers in water for 30 minutes and drain.
  • In an 8-by-8-inch baking dish or wide shallow bowl, whisk together peanut oil, shallot, garlic, ginger, soy sauce, turmeric, coriander, lime juice, and black pepper. Add steak, tossing to combine, and marinate at least one hour and up to four hours.
  • Preheat grill over medium-high heat. Thread one slice steak onto each skewer. Grill, turning once, just until cooked through, about 2 minutes total.
  • Serve immediately with Thai peanut dipping sauce.

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