How To make Spicy Beef Satay
1 lb Boneless beef sirloin steak
-3/4" to 1" thick 1/4 c Soy sauce
1/4 c Dry sherry
2 tb Sesame oil
1/4 c Green onion; sliced
2 Cloves garlic; minced
2 tb Brown sugar
1 ts Ground ginger
1 ts Red pepper flakes
1/2 c Crunchy peanut butter
3/4 c Water
Place steak in freezer 30 minutes to firm; slice into 1/4" thick strips. In shallow glass dish, combine soy sauce, sherry, sesame oil, onion, garlic, sugar, ginger and 1/2 tsp of the red pepper flakes. Add beef strips; turn to coat with marinade. Cover and refrigerate 2 to 4 hours. Soak twenty-four 8" bamboo skewers in water for 20 minutes. Drain beef; reserve 2 Tbl marinade. Thread beef strips, accordion-style, on skewers. Meanwhile, in small saucepan, combine reserved marinade, remaining 1/2 tsp red pepper flakes, the peanut butter and water. Heat over low heat 8 to 10 minutes or until sauce is thick and warm (add more water if necessary). Grill kabobs, on uncovered grill, over medium-hot briquets 2 minutes. Turn and cook 2 miutes longer. Serve beef strips with sauce. NOTE: Assembled kabobs may be refrigerated, covered, 1 to 2 hours before grilling.
How To make Spicy Beef Satay's Videos
My Quick and Easy Satay Sauce Recipe | Ready in 10 minutes!
This easy 10-minute Satay Sauce Recipe makes a great dip for chicken, pork or vegetable skewers. Smooth and creamy with a little chilli kick!
Printable recipe available on our site:
Ingredients for the peanut butter satay sauce:
3 heaped tbsp smooth peanut butter
1 tbsp dark soy sauce - (use tamari for gluten-free)
1/2 tsp chilli flakes - red pepper flakes
1 tbsp fish sauce - (sub with vegetarian fish sauce if you want it vegetarian)
7 oz (200ml) coconut milk - from a tin
1 tbsp light brown sugar
1/2 tsp ground coriander
Juice of 1 lime - (about 2 tbsp)
Toppings (optional):
1/2 tsp sesame seeds
1 tbsp roasted peanuts - finely chopped
pinch chilli flakes
1 tbsp fresh coriander - cilantro leaves
#ThaiFood #CookingShow #Recipes
SATAY BEEF HOT POT with vermicelli
How to cook SATAY BEEF HOT POT with vermicelli(bean or rice vermicelli)????????
#Satay beef with vermicelli noodles are traditionally cooked in an earthen pot (clay pot), a very popular dish on many Chinese restaurants' menu.
music:bensounds.com
How To Make Singaporean Satay And Peanut Sauce
Elly Suraya of Satay By The Bay SF makes Singaporean chicken satay with homemade peanut sauce. She marinates and then grills chicken for a tender and smokey skewer that’s served with a nutty and bold peanut sauce.
Check out the recipe here:
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Beef Satay Spicy Peanut Sauce
Midco Video
Easy Pan Grilled Beef Satay Recipe
Easy South-East Asian satay recipe you can make at home. Perfect for sharing and parties.
[ RECIPE ]
For Marinade:
500 g Beef flank, cut into strips
5-6 pcs Shallots, finely chopped
1 tsp Chilli powder
1 tsp Ground coriander
1½ tsp Ground turmeric
½ tsp Ground cumin
1½ tbsp Brown sugar
1-2 Garlic cloves, grated
1 inch Fresh ginger, grated
2 tbsp Light soy sauce
1 pc Lime, zest
2 tbsp Lime juice
For Peanut Sauce:
¼ cup Unsweetened peanut butter
1 tsp Chilli flakes (more if you like it extra spicy)
1-2 tsp Brown sugar, to taste
1 tbsp Lime juice
1 tbsp Light soy sauce
½ cup Coconut milk
¼ tsp Dark soy sauce
Handful Roasted peanuts, chopped
Some Water, to adjust sauce consistency
20-30 Bamboo skewers, soaked in water
[ METHOD ]
Step 1 Place sliced beef and all marinade ingredients in a ziplock bag. Massage and mix well. Marinate overnight or at least 4 hours.
Step 2 To make peanut dipping sauce, simply whisk all ingredients except roasted peanuts together and store in the fridge until ready to use.
Step 3 Skewer around 20g of marinated meat in a single layer per stick.
Step 4 Preheat a grill pan over medium high heat. Drizzle oil, use a kitchen towel to spread the it. Grill the skewers until cooked and slightly charred.
Step 5 Heat up peanut sauce. Add water to thin out the mixture and bring to a simmer.
Step 6 Serve with fresh cucumber and shallots.
Get your ingredients here: hubers.com.sg
Authentic Malaysian beef satay inspired by our trip there
Not even a week back and we're craving the juicy herbal sticks of beef satay we had in Kuala Lumpur. What to do? Make our own! We love that everything is fresh and made from scratch with minimal packaged products. Try this for yourself and taste the freshness!
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Malaysian Beef Satay:
- 1 lb beef (any cut preferred but with some fat for moisture)
- 3 lemongrass stalks
- 5 cloves of garlic
- a tip of thumb size ginger
- a tip of thumb size galangal (1.5 tsp if using chopped / jarred / frozen)
- 2-4 shallots small to medium shallots
- 1 tsp turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander seeds
- 3-4 tsp salt
- 3.5 tbsp palm sugar (brown sugar as substitute, if needed)
- 2 tbsp sambal
- 2 tbsp tamarind juice (sub with lime juice + sugar, if needed)
- 1 tbsp lime juice
- 1/2 cup water
- 3/4 cup coconut milk
- 3/4 cup chopped roasted peanuts
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1. Cut beef into 1/2 inch cubes. Include fat cubes in the mix to ensure moisture is kept while grilling.
2. Soak bamboo skewers in water to prevent burning while grilling.
3. Blend chopped lemongrass, ginger, galangal, garlic, and shallots in food processor. Reserve 1/3 of mixture in the fridge, covered for 2 hours, for use in dipping sauce.
4. Mix beef cubes with lemongrass mixture, turmeric, cumin, coriander seeds, 1 to 1.5 tsp of salt, and 2.5 tbsp palm sugar. Massage rub well into the meat and refrigerate covered for at least 2 hours.
5. For dipping sauce, heat cooking oil on medium and cook rested lemongrass mixture with sambal until well incorporated and fragrant. Use Asian style hot sauce if can't find sambal.
6. Add tamarind juice, lime, water, 1 tbsp sugar and reduce.
7. Add chopped peanuts and 1/2 cup of coconut milk to finish the sauce. Let boil, then immediately turn off.
8. Remove beef cubes from fridge and skewer. Periodically mix in fattier pieces among leaner cubes to preserve moisture while grilling. Beef must be at room temp for grilling.
9. Grill skewers on high and baste with mixture of 1/4 cup coconut milk, 1 tsp sugar, and 1 tsp salt.
10. Serve with cucumber and red onion slices.
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#sambal #malaysia #satay #beef #meat #grilling #summer #indonesia #culinaryart #recipe #chefsecrets #dinner #eatmeat