Beef Satay

Category, CuisineDifficultyBeginner
Yields1 Serving
Prep Time20 minsCook Time4 hrs 5 minsTotal Time4 hrs 25 mins

This satay recipe is adaptable for beef, lamb or chicken. It is incredible cooked over charcoal with an added touch of smoking woods. Don’t be put off by the long ingredient list as most of the items are double ups in the marinade and sauce for extra flavour and simplicity.

 900 g grams Beef Rump steaks (1.5cm thick), trimmed, cut into thin 5mm strips
 Cucumber, rice and herbs (coriander, Thai basil etc), to serve
MARINADE
 2 tbsp tablespoons peanut oil
 ½ brown onion
 1 lemongrass, white part only
 2 garlic cloves
 2 teaspoons curry powder
 1 tsp teaspoon dried turmeric
 1 tsp teaspoon sweet paprika
 2 tsp teaspoons sugar
 1 tsp teaspoon sea salt
SATAY SAUCE
 2 tbsp tablespoons peanut oil
 ½ brown onion
 2 lemongrass stalks, white part only
 2 garlic cloves
 1 red chilli (use two or more if you would like it to have heat)
 1 tsp teaspoon curry powder
 ½ tsp teaspoon ground turmeric
 ½ tsp teaspoon sweet paprika
 1 cup cup crushed peanuts
 ½ cup cup water
 270 ml millilitres coconut milk
 ½ tsp teaspoon sea salt
 1 tsp teaspoon sugar
 1 tbsp tablespoon tamarind puree
1

Using a blender, blend all the marinade ingredients together to form a paste. Pour the marinade into a glass bowl (see note 1). Add beef to the marinade, toss to coat. Cover and refrigerate for 2 to 4 hours.

2

If using bamboo skewers, soak in water for 30 minutes.

3

To prepare the satay sauce: For quick work, blend together the peanut oil, onion, lemongrass, garlic and chilli. Alternatively, finely chop the onion, lemongrass, garlic and chilli. Add the paste (or chopped ingredients along with the peanut oil) to a frying pan over medium heat and sauté for 5 minutes, or until the onion has cooked and the mixture has become fragrant. Add the curry powder, turmeric, paprika and crushed peanuts, continue to cook for 3 minutes to toast the peanuts and spices. Add the coconut milk, water, sugar, salt and tamarind puree, simmer for 15 to 20 minutes until thickened, stirring as needed. Remove from the heat and set aside.

4

Prepare the barbecue for direct cooking over high heat (230-290°C). Thread the beef onto the skewers. Threading the longer strips of beef onto the skewer a few times so the skewer is compact. Try to keep the skewer to an even 1.5cm thickness.

5

Grill the skewers over direct high heat for 2 to 3 minutes, keeping the lid of the barbecue closed. Flip the skewers and continue to cook for 2 to 3 minutes, or until cooked to your liking.

6

Serve the skewers with cucumber, rice, herbs and the peanut satay sauce.

NOTE:
7

1. As the marinade has dried turmeric that can stain porous surfaces easily, it is best to use a bowl (like glass) that will not stain.

8

2. This recipe is terrific with the addition of smoking chips to the barbecue (we used hickory). Soak the chips in water for 30 minutes. Drain and add the wood chips to the charcoal or to the smoker box of a gas barbecue, following the manufacturer’s instructions (if using smoking wood). Once smoke appears, grill the skewers as directed.

Ingredients

 900 g grams Beef Rump steaks (1.5cm thick), trimmed, cut into thin 5mm strips
 Cucumber, rice and herbs (coriander, Thai basil etc), to serve
MARINADE
 2 tbsp tablespoons peanut oil
 ½ brown onion
 1 lemongrass, white part only
 2 garlic cloves
 2 teaspoons curry powder
 1 tsp teaspoon dried turmeric
 1 tsp teaspoon sweet paprika
 2 tsp teaspoons sugar
 1 tsp teaspoon sea salt
SATAY SAUCE
 2 tbsp tablespoons peanut oil
 ½ brown onion
 2 lemongrass stalks, white part only
 2 garlic cloves
 1 red chilli (use two or more if you would like it to have heat)
 1 tsp teaspoon curry powder
 ½ tsp teaspoon ground turmeric
 ½ tsp teaspoon sweet paprika
 1 cup cup crushed peanuts
 ½ cup cup water
 270 ml millilitres coconut milk
 ½ tsp teaspoon sea salt
 1 tsp teaspoon sugar
 1 tbsp tablespoon tamarind puree

Directions

1

Using a blender, blend all the marinade ingredients together to form a paste. Pour the marinade into a glass bowl (see note 1). Add beef to the marinade, toss to coat. Cover and refrigerate for 2 to 4 hours.

2

If using bamboo skewers, soak in water for 30 minutes.

3

To prepare the satay sauce: For quick work, blend together the peanut oil, onion, lemongrass, garlic and chilli. Alternatively, finely chop the onion, lemongrass, garlic and chilli. Add the paste (or chopped ingredients along with the peanut oil) to a frying pan over medium heat and sauté for 5 minutes, or until the onion has cooked and the mixture has become fragrant. Add the curry powder, turmeric, paprika and crushed peanuts, continue to cook for 3 minutes to toast the peanuts and spices. Add the coconut milk, water, sugar, salt and tamarind puree, simmer for 15 to 20 minutes until thickened, stirring as needed. Remove from the heat and set aside.

4

Prepare the barbecue for direct cooking over high heat (230-290°C). Thread the beef onto the skewers. Threading the longer strips of beef onto the skewer a few times so the skewer is compact. Try to keep the skewer to an even 1.5cm thickness.

5

Grill the skewers over direct high heat for 2 to 3 minutes, keeping the lid of the barbecue closed. Flip the skewers and continue to cook for 2 to 3 minutes, or until cooked to your liking.

6

Serve the skewers with cucumber, rice, herbs and the peanut satay sauce.

NOTE:
7

1. As the marinade has dried turmeric that can stain porous surfaces easily, it is best to use a bowl (like glass) that will not stain.

8

2. This recipe is terrific with the addition of smoking chips to the barbecue (we used hickory). Soak the chips in water for 30 minutes. Drain and add the wood chips to the charcoal or to the smoker box of a gas barbecue, following the manufacturer’s instructions (if using smoking wood). Once smoke appears, grill the skewers as directed.

Beef Satay
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