Best Malaysian Beef Satay Recipes

MALAYSIAN BEEF SATAY

Malaysian Beef Satay image

Beef (or pork, or elk, or whatever) marinated in a coconut milk curry, grilled, and drizzled with satay sauce. From "The Essential Curries Cookbook" by Steer (2008). My roommate said, "I don't know what 'satay' is, but we need to make it more often!"

Provided by Da Huz

Categories Steak

Time 50m

Yield 4 , 4 serving(s)

Number Of Ingredients 14

Ingredients

1 lb beef steak, cut into long, thin strips (or other meat)
1 tablespoon vegetable oil
1 teaspoon fennel seed
1 teaspoon fenugreek seeds
2 red chilies, chopped finely
2 garlic cloves, peeled and crushed (or finely diced)
1 tablespoon Thai red curry paste
7 fluid ounces coconut milk
1 red chili pepper, finely diced
1 tablespoon lime juice
2 fluid ounces fish sauce
2 tablespoons chunky peanut butter
1 tablespoon roasted peanuts, chopped
2 green onions, finely chopped

Steps:

If you're using wooden skewers, soak them for 30 minutes prior to grilling so they don't burn.
Heat oil in a frying pan, add the fennel and fenugreek and fry until they start to pop (30 seconds to 1 minute).
Add the chillies, garlic, and curry paste. Fry another 2 minutes, stirring.
Remove from heat and mix in the coconut milk. Put mixture in a large ziploc with the meat and marinate at least 30 minutes (overnight is best).
Heat grill to high. Skewer the meat and grill 8-10 minutes or until cooked.
While meat is grilling, place red chile, lime juice, fish sauce, peanut butter, peanuts, and green onions in a small saucepan and heat.

Nutrition Facts : Calories 231, Fat 20.6, SaturatedFat 11.3, Sodium 1492.8, Carbohydrate 9.7, Fiber 2.1, Sugar 3.5, Protein 5.9

MALAYSIAN BEEF SATAY

MALAYSIAN BEEF SATAY image

Categories Beef Appetizer

Number Of Ingredients 12

Ingredients

Ingredients:
1 ½ lbs lean beef
Marinade:
1 tsp cumin
1/2 tsp powdered cinnamon
8 shallots - diced
1 tsp coriander
1/2 inch fresh turmeric
1/2 inch galangal
1 stalk lemon grass
2 tsp. sugar
2 Tbsp peanut oil (cooking oil will substitute but it will not add the same flavour) salt to taste (at least 1 tsp)

Steps:

Method: 1. Slice beef in small pieces 1/8 inch thick and 1 ½ inches long similar to what you might do for a stir fry. 2. Grind coriander, cumin, turmeric, galangal, lemon grass, salt and sugar with powdered cinnamon, diced shallots and peanut oil. This creates the marinade. 3. Mix with marinade and let sit for several hours or even better -overnight. 4. Soak your satay skewers in water. Again overnight is best to minimize burning. 5. Before cooking, skewer meat (usually about 3 pieces per stick) on sticks so the pieces are flat and not bunched up. 6. Grill on BBQ or over charcoal turning constantly and basting with lemon grass "brush" dipped in oil sugar mixture 7. Serve as they are, or even better, with a Peanut Sauce (see separate recipe), sliced cucumbers and onions. Cooking Tip: Place a strip of tin foil across the front of your BBQ. Make it deep enough so the sticks can lay on it while the portion of the stick covered with meat is exposed to the flame. This will allow you to minimize the sticks burning and also allow you to close the lid on your BBQ to speed up cooking. Also make a little lip, or ridge, with the foil at the flame end of the BBQ to rest the stick on. You will have to watch your finger tips as the tin foil does heat up. For Basting: (not included on the Ingredients List) One stalk lemon grass - cut a 1/2 inch off the bottom and then smash the end to create a brush for basting. Use a knife to add extra slits and open up the smashed end. 1 Tbsp sugar mixed with 3 Tbsp peanut oil. Peanut oil withstands higher heat and adds more flavour. You can also use coconut milk instead of sugar.