Best Beef Satay Noodles Recipes

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

Ingredients

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

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

Ingredients

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

SATAY BEEF AND NOODLE SOUP

Satay Beef and Noodle Soup image

An easy, non-traditional, satay version, of a favorite Vietnamese soup. If you prefer, use strips of sauteed chicken and chicken stock, instead of the fillet steak and beef stock in this recipe.

Provided by Daydream

Categories One Dish Meal

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 21

Ingredients

6 ounces rice noodles (about the width of fettuccine)
2 teaspoons peanut oil
1 tablespoon minced ginger
2 teaspoons freshly chopped garlic
8 cups good beef stock or 8 cups chicken stock
3 tablespoons nuoc nam (Vietnamese fish sauce)
1 stalk lemongrass, sliced
4 spring onions, chopped
1 cinnamon stick
1 star anise
1/2 cup satay sauce (I use Ayam brand, mild)
1/2-1 teaspoon sriracha sauce (chili sauce) or 1/2-1 teaspoon sambal oelek (optional)
6 ounces filet of beef, sliced thinly (or sauteed chicken strips)
1 -2 red chili pepper, finely sliced
2 ounces bean sprouts, blanched briefly in boiling water
2 ounces peanuts, chopped
fresh cilantro, basil and mint,chopped separately
4 spring onions, sliced
1 large sweet onion, sliced thinly and marinated in vinegar
2 limes, cut into wedges
sriracha sauce

Steps:

Heat oil in a deep pan or skillet and lightly saute the ginger and garlic for 1 minute.
Add the beef stock, nuoc nam, lemon grass, spring onions, cinnamon and star anise.
Bring to the boil and simmer, covered, for 30 minutes, then strain and return stock to pan.
Stock can be prepared to this stage, 3 days ahead.
On the day of serving, prepare the ingredients for the garnishes and place in small serving bowls.
Around 20 minutes before serving, place the noodles in a heatproof bowl, cover with boiling water and soak until noodles are soft (about 20 minutes), then drain well.
When ready to serve, bring the stock to the boil and add the satay sauce, and Sriracha chili sauce or sambal oelek, if desired.
Taste and correct seasoning, adding a touch more satay sauce and chili sauce if desired.
Divide the hot rice stick noodles between 4 to 6 deep soup bowls, and top with sliced, raw, beef fillet.
Ladle over enough boiling stock to cover the noodles and meat.
Whether the beef is rare or well done is determined by how long the beef sits in the hot broth before serving.
Each person tops their portion with their choice of garnishes, a squeeze of lime juice and Sriracha sauce if desired.