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Beef Satay

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Beef Satay

Beef Satay

S. Wongkaew

Beef satay are a great appetizer to serve at parties as they make a delicious and mess-free finger food.

Tender strips of sirloin are marinated for at least 2 hours in a fragrant blend of coconut milk, curry powder, cilantro (coriander) and fish sauce.

The satay can be grilled on the barbecue or fried in a frying pan. They are served with a simple peanut sauce for dipping. I also like to serve an accompaniment of cucumber and shallots which really compliments the flavors of the tender beef.

Ingredients:

  • 400 grams of sirloin steak
  • MARINADE MIXTURE
  • 1/3 cup coconut milk
  • 1/2 Tbsp of curry powder
  • 1 Tbsp of sugar
  • 2 Tbsp of finely cilantro leaves (coriander)
  • 2 Tbsp of Thai fish sauce
  • 1/2 Tbsp of vegetable oil
  • Special equipment: bamboo skewers, soaked in water and a brush for glazing
  • SATAY SAUCE
  • 1/2 cup of crunchy peanut butter
  • 1/3 cup of coconut milk
  • 2 tsp of red curry paste
  • 1 tsp of brown sugar
  • 1 tbs of chicken stock or water
  • 1/2 Tbsp of Thai fish sauce
  • ACCOMPANIMENTS
  • 2-3 shallots, peeled and cut into small pieces
  • 1 medium cucumber, de-seeded, peeled and cut into small pieces

Preparation:

  1. Soak the skewers in water while you marinate the beef.
  2. Slice the sirloin into thin strips and place them into a medium-sized bowl with the marinade mixture. Stir to coat the meat well. Cover and refrigerate for 2 hours.
  3. Meanwhile, make the satay sauce. Add the peanut butter to a small pot over a medium heat. Stir it until it melts. Add the red curry paste and stir well to combine.
  4. Add the coconut milk to the pot and keep stirring. Turn the heat down low and add the sugar and fish sauce. Stir well.
  5. Once the sauce thickens add the chicken stock or water and stir to combine. Turn the heat off and set the pot aside.
  6. Skewer the beef. Reserve the marinade and set aside.
  7. If you are using a barbecue to cook the satay then heat it to a medium-high heat. If you are frying the satay then heat 1/2 tablespoon of vegetable oil in a griddle or fry pan over a medium high heat.
  8. Cook for skewers about 5 minutes, turning and brushing with marinade mixture until cooked.
  9. Meanwhile, when you are on to cooking your last few skewers, return the satay sauce pot to the stove and heat it up. Stir the sauce well and then serve in a small bowl.
  10. Arrange beef satay on a serving plate and serve with a side of satay sauce for dipping. Serve shallots and cucumber in a small, separate serving bowl. They are eaten as an accompaniment to the beef.
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