Easy Homemade Beef Satay Recipe
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Since I first had it sometime in my childhood, beef satay has been one of my favorite things. I have always enjoyed cumin and peanuts and grilled food. We didn’t actually make peanut sauce to go with this batch, but that is a delicious option. Just some chopped, well-roasted peanuts will make an excellent garnish for this grilled beef.
I generally envision satay as a skewered item, as it is convenient for restaurants and food carts to handle it that way, but for myself on my castiron hibachi, skewering is not especially helpful or necessary. If you wish to use skewers that is certainly fine.
As to the cut of beef, I like to use cuts which might usually be thought of as tough, because they typically also have better flavor. For the video we used a blade steak which we pounded thin and cut into strips. Skirt steak would also make truly excellent satay but finding it can be challenging.
Makes enough for 4-6 portions.
Equipment:
large mixing bowl
food processor, blender or serious immersion blender (Bamix)
Ingredients:
2 lb beef skirt, blade steak, sirloin, miami-style short rib (bones removed)
2 Tbsp brown sugar
2 Tbsp fish sauce
2 cloves garlic crushed
1 Tbsp shallot minced; or onion
1 Tbsp neutral veg oil
1 Tbsp soy sauce
1 Tbsp coriander ground
1/2 Tbsp fresh ginger grated
1/2 Tbsp cumin ground
1/4 tsp turmeric ground
1/8 tsp cayenne
2 in lemongrass sliced somewhat thin
Procedure:
1. Combine all ingredients except for the meat in the blender.
2. Blend all the non-meat ingredients thoroughly until the mix is as smooth as it can become; the lemongrass will remain spiky.
3. Coat the meat pieces in the marinade and allow to sit for a couple hours or overnight before grilling over high heat to get good color.
4. Serve with rice and ajaad and/or peanut sauce.
Music:
Indonesian Beef Satay - 2 - Make peanut dipping sauce
Find full recipe here:
Peanut Dipping Sauce for Satay @ eattheeast.com
Beef Satay & “Real” Thai Peanut Sauce
Special thanks to Canada Beef for sponsoring this video, start experimenting with new beef cuts with this FREE tool, Canadian Beef Information Gateway:
Satay and peanut sauce is a classic Thai street food that's usually made from pork, but the satay that was first introduced to Thailand via Indonesia was made from beef and lamb. This is an ode to the original satay, complete with an authentic recipe for Thai peanut sauce, of course (no peanut butter!). It's a recipe perfect for summer grilling and for a crowd, it's also gluten free!
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MY KITCHEN TOOLS & INGREDIENTS:
WRITTEN RECIPE:
MY COOKBOOK:
00:00 Intro
00:39 How to make satay marinade
02:25 How to prep beef for satay - tip for tender beef
04:41 Marinating beef
05:32 How to make Thai peanut sauce
07:56 A free resource for navigating beef cuts (sponsored)
09:23 How to skewer the beef
10:40 Grilling beef satay + tip for not burning the skewers
11:10 Plating and tasting
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
Indonesian Satay Beef Recipe | Food Safari (Season 2)
Learn how to source, prepare and cook Indonesian famous satay beef from Food Safari Season 2 (2007)
Beef Satay with Habanero Peanut Sauce Recipe
Recipe video for Beef Satay with Habanero Peanut Sauce - hands down the very best satay recipe I've ever tried.
For the Beef Satay and Habanero Peanut Sauce Recipe, go to -
For the Flavors of Belize Cookbook Tour - go to
You can buy Flavors of Belize Cookbook -
Street style charcoal grilled beef satay kebabs
Street style charcoal grilled beef satay kebabs are on the grill today and they are tasty, easy to make and addictive. Originally a Javanese cuisine, you can literally buy this street style food anywhere now, so let’s see if we can put our own authentic twist on it and make our taste buds sing.
So, what cut of beef is best for satay, I tend to go for any cut of steak that has some intramuscular fat through it. It’s best to go to your butcher and see what deal you can get on the day.
I’ve been asked before in regards to my beef satay, what is beef satay made of, well it’s not chicken, I think. It’s a flavour packed herb infused peanut explosion.
As with all of my recipes I run through the selection, preparation, seasoning, BBQ set up, times and temps, so you can recreate this recipe at home.
As always, cheers for watching
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Main Ingredients:
1.4kg (3lbs) of beef (I used Black Market brand MBS 5+ round steak)
1 medium brown onion
¼ cup of soy sauce
3/4 cup of peanut oil
1 tablespoon of ground coriander
3 teaspoons of ground cumin
3 teaspoons of ground turmeric
1 teaspoon of cinnamon
2 tablespoons of brown sugar
150 grams of roasted peanuts
Items Used:
Weber GA
100mm riser (from Rub & Grub)
Chimney Starter
Metal skewers
Feeds: 6 to 8
Preparation Time: 1 hour for marinating
Cook Time: 10 minutes
Cuisine: Javanese / Australian
Hydration: 1 beer
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