Thai Beef Satay Recipes

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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

AUTHENTIC MARINATED THAI BEEF SATAY



Authentic Marinated Thai Beef Satay image

This marinated beef satay bursts with abundant flavor and tenderness! Grill your authentic satay outdoors or in the oven.

Provided by Darlene Schmidt

Categories     Dinner     Appetizer     Lunch     Entree

Time 45m

Yield 4

Number Of Ingredients 14

1 1/2 lbs beefsteak, sliced into very thin strips
1/4 cup lemongrass , minced
2 shallots or 1 onion, sliced
4 garlic cloves
1 to 2 freshly sliced red chilies or 1/2 teaspoon to 1 teaspoon cayenne pepper
1 piece thumb-sized galangal or ginger, thinly sliced
1/2 teaspoon ground turmeric
2 tablespoons ground coriander
2 teaspoons ground cumin
3 tablespoons dark soy sauce
1/4 cup fish sauce
5 to 6 tablespoons brown sugar
2 teaspoons coconut or vegetable oil
1/8 teaspoon ground cardamom

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

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

THAI BEEF SATAY



Thai Beef Satay image

An interesting twist to plain old shish kabobs with beef and vegetable pieces... I was trying for something just a little bit exotic. I'm not one for eating really spicy foods, (even black pepper is a big step for me!) so when I make these, I make it in 2 batches. One spicy (for hubby,) one not (for me.) It's great served over a bed of white rice. I have even done this with pork and chicken strips as well.

Provided by C and Ds Mommy

Categories     Meat

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb flank steak, cut into long strips about 1 inch wide (or use fast fry steak)
3 tablespoons peanut butter (I use the light kind, but not the crunchy kind!)
2 tablespoons light soy sauce (reduced sodium)
2 tablespoons lemon juice
1 teaspoon brown sugar
1 teaspoon garlic, minced
1/2 teaspoon ginger, minced (this is where I divide the recipe and have my bland part)
1/4-1/2 teaspoon hot pepper flakes

Steps:

  • Soak wooden skewers in water for at least 10 minutes to prevent them from burning.
  • In a bowl, mix together the peanut butter, soy sauce, lemon juice, brown sugar, garlic, ginger, and (if using) pepper flakes.
  • If needed, you can add 2 tablespoons of water until it's smooth.
  • Stir in the beef strips and coat well. Let stand at room temperature for 15 minutes. Thread strips loosely onto the skewers. Broil or grill for 3-4 minutes on each side.
  • Tip:.
  • the beef will be more flavourful if you can marinate them for 2 hours (or more) prior to cooking. *Remember to refridgerate them if you are marinating for this long.

Nutrition Facts : Calories 271.3, Fat 15.5, SaturatedFat 5.2, Cholesterol 46.5, Sodium 619.8, Carbohydrate 5, Fiber 0.9, Sugar 2.6, Protein 28.1

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