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Beef Satay Recipe

By: Chef John "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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Prep
Cook
Serves4people
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Ingredients
2
pound beef top sirloin steak, sliced thin across grain, about 1/8-inch thick
1
tablespoon grated ginger
4
cloves garlic, crushed
2
tablespoons minced onion
1/4
cup packed brown sugar
1/4
cup fish sauce
2
tablespoons soy sauce
2
tablespoons vegetable oil
2
tablespoons ground coriander
1
tablespoon cumin
1/2
teaspoon turmeric
1/8
teaspoon cayenne pepper
1
rounded tbsp minced lemongrass
Directions
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.

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