How to Make Beef Satay

How to Make Beef Satay

3
Chef John 22225

"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."
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Ingredients

2 h 30 m servings 484 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 484 kcal
  • 24%
  • Fat:
  • 26.8 g
  • 41%
  • Carbs:
  • 19.2g
  • 6%
  • Protein:
  • 40.1 g
  • 80%
  • Cholesterol:
  • 121 mg
  • 40%
  • Sodium:
  • 1638 mg
  • 66%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. 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.
  3. 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.
  4. Preheat an outdoor grill for high heat and lightly oil the grate.
  5. Remove beef from marinade and shake off excess marinade. Thread 1/4 the meat onto each metal skewer.
  6. 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.

Reviews

3

My whole family loved this recipe - including my picky little eaters. So flavorful and tasty. Served with brown rice and broccoli - a perfect meal.

Initially I used chicken and it was excellent, so then I tried it using beef but I made the mistake of marinating it for too long :( I will certainly make it again however this time I will lis...

Fantastic as written! I will be making this again many times.