Beef Satay

This entry is filed under Appetizer Recipes, Asian Recipes.

Satays are possibly the most famous food to come out of South East Asia. These succulent little morsels on sticks are made from chicken, pork, beef and seafood, although chicken is probably the most popular. Satays are perfect finger food, making them ideal for parties and BBQ’s. But rather buying them off the deli counter at your local supermarket, try making your own, the taste is incomparable.

Serves: 4
Preparation & Cooking Time: 15 minutes + marinading time
Effort Level: easy
Shelf Life: best eaten immediately, will keep 3 days in fridge

500g Meat (Chicken breast, blade of beef, pork loin)
Spice Paste Marinade
2 tbsp sunflower oil
2 tsp fish sauce
4 garlic cloves
3 shallots
2 red bird eye chillies
20g fresh ginger root
½ stalk lemon grass
1 tbsp coriander seeds
2 tsp cumin seeds
1 tsp turmeric
1 tsp salt

Food processor
Pestal and mortar
Plastic bag
Small wooden skewers

N.B: The trick to having juicy satays and not dried up ones, is to thread small pieces of meat onto the sticks, so they cook quickly.

Here’s What You Do:
Slice the meat into thin ribbons no thicker than 1cm then cut into small strips and tip into the bag.

Toast the coriander and cumin seeds for a couple of minutes then blitz to a powder in a spice grinder or pestal and mortar and tip into the food processor with all the ingredients and blitz to a paste.

Massage the paste over the meat, coating all the pieces thoroughly. Stick the bag in the fridge for a minimum of two hours preferably overnight.

Soak the wooden skewers in water for 30 minutes, to prevent them from burning.

When you’re ready to cook, weave the meat onto the skewers.

Preheat the grill to highest setting and grill for 2-3 minutes each side.

Serve with one of the following sauces 
spicy peanut sauce
satay sauce
cucumber dipping sauce

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3 Responses to “Beef Satay”

  1. Natasha says:

    Softest satay scewers I have ever had, or made. Fantastic!

  2. Uma says:

    Dear Natasha,

    Yes blade is a shoulder cut – for more info you can google it. The most tender part of the blade is called the ‘bowler’ and is also known as poor mans fillet steak.

    Re the skewers: It’s while ago that I made them and I think I used about 20 or so skewers that were approx 8cm in length.
    you can slice the meat lengthways or widthways which ever you prefer.

    I love Asian food with a passion and I’m guessing from this and the Vietnamese chicken balls you do too.
    if so you must make the creamy peanut chilli chicken with Asian slaw, it really is superb.
    Too bad you’re so far away Natasha, judging from your surname you’ve returned home to Germany?

    Let me know how you get on.

  3. Natasha says:

    Hi Uma, blade of beef – is it a shoulder blade cut? How many skewers should I make with this amount of meat? Trying to visualise the resulting meat strips, guess they will be 1cm wide, less than that think, and as long as the diameter of the cut? I guess you talk through those things in your courses which I would have gladly attended, should I have known about you when I lived in Broadway, Worcestershire some years back… Now I am in the northern Germany, and can’t really join your lessons.

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