Easy Homemade Beef Satay Recipe
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Since I first had it sometime in my childhood, beef satay has been one of my favorite things. I have always enjoyed cumin and peanuts and grilled food. We didn’t actually make peanut sauce to go with this batch, but that is a delicious option. Just some chopped, well-roasted peanuts will make an excellent garnish for this grilled beef.
I generally envision satay as a skewered item, as it is convenient for restaurants and food carts to handle it that way, but for myself on my castiron hibachi, skewering is not especially helpful or necessary. If you wish to use skewers that is certainly fine.
As to the cut of beef, I like to use cuts which might usually be thought of as tough, because they typically also have better flavor. For the video we used a blade steak which we pounded thin and cut into strips. Skirt steak would also make truly excellent satay but finding it can be challenging.
Makes enough for 4-6 portions.
Equipment:
large mixing bowl
food processor, blender or serious immersion blender (Bamix)
Ingredients:
2 lb beef skirt, blade steak, sirloin, miami-style short rib (bones removed)
2 Tbsp brown sugar
2 Tbsp fish sauce
2 cloves garlic crushed
1 Tbsp shallot minced; or onion
1 Tbsp neutral veg oil
1 Tbsp soy sauce
1 Tbsp coriander ground
1/2 Tbsp fresh ginger grated
1/2 Tbsp cumin ground
1/4 tsp turmeric ground
1/8 tsp cayenne
2 in lemongrass sliced somewhat thin
Procedure:
1. Combine all ingredients except for the meat in the blender.
2. Blend all the non-meat ingredients thoroughly until the mix is as smooth as it can become; the lemongrass will remain spiky.
3. Coat the meat pieces in the marinade and allow to sit for a couple hours or overnight before grilling over high heat to get good color.
4. Serve with rice and ajaad and/or peanut sauce.
Music:
Hong Kong's Succulent Satay Beef Noodle Soup (沙爹牛肉面)
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Satay beef noodle soup originated in Hong Kong during the 1960s when cha chaan tengs restaurants were on the rise. The beauty of Hongkong cuisine lies in its ability to embrace flavors and ingredients from all over the world, adapting them to suit the local taste, resulting in bold fusion foods like this satay beef noodle soup. You gonna love perfect succulent beef immersed in a pungent but well-balanced gravy, then served over hot, steamy, and hearty noodles.
INGREDIENTS
Marinade the beef
340g / 12oz of beef, sliced thinly
1/2 tsp of ginger juice
1/4 tsp of white pepper (Amazon Link -
1 tbsp of soy sauce (Amazon Link -
1 tsp of dark soy sauce (Amazon Link -
1 tbsp of Chinese cooking wine (Amazon Link -
1.5 tbsp of potato starch (Amazon Link -
1 egg white
1 tbsp of cooking oil
To cook the beef
2-3 tbsp of oil to pan-fry the beef
1 shallot, minced
3 cloves of garlic, minced
1/2 inch of ginger, minced
1.5 tbsp of satay sauce (Amazon Link -
1 tbsp of soy sauce (Amazon Link -
1/2 tsp of shrimp paste (Amazon Link -
1 tbsp of peanut butter (Amazon Link -
1.5 tbsp of sugar
1/4 tsp of curry powder (Amazon Link -
1.5 tsp of dark soy sauce (Amazon Link -
1 cup of water
1 tbsp of potato starch (Amazon Link -
Others:
3 servings of instant noodles
A handful of green leafy vegetables
2 tbsp of diced scallion as garnish
INSTRUCTIONS
Cut the beef into a few big chunks, then slice the beef into 1/8 of an inch thick slices. New York strip steak is pretty pricey. However, this recipe doesn't require expensive beef cuts. You can also use flank steak, sirloin cap, and chuck.
Marinade the beef with ginger juice, white pepper powder, soy sauce, dark soy sauce, Chinese cooking wine, potato starch (or cornstarch), and egg white. Gently stir until everything is well combined, then massage the meat for a few minutes until the texture becomes velvety.
Last, add a drizzle of oil to coat the beef. This will separate the meat slices, making them easier to stir fry later.
Combine all the seasonings in a bowl: soy sauce, dark soy sauce, sugar, satay sauce, shrimp paste, peanut butter, and curry powder. Any brand of satay sauce will work. If you don't have shrimp paste, use two anchovy fillets (pound them nice and fine before adding).
Heat the wok until smoking hot and add a generous amount of oil. Swirl the oil around to create a non-stick layer. Add the beef and spread it out. The heat is on high, so you only need to cook for about 30 seconds. The meat should be nice and charred, but the middle should still be undercooked.
Remove the beef from the wok. Make sure you tilt the wok so you can leave the oil behind.
Add the minced shallot, garlic, and ginger. Stir over low heat until they are slightly golden on the edge. Pour in the sauce and continue to mix, allowing everything to infuse together, creating sublime flavors. Your entire house should smell amazing by now.
Quickly mix 1 cup of water with 1 tbsp of potato starch (or cornstarch) and pour it into the wok. You can also use beef stock if you want. Stir over low heat until the liquid thickens.
Introduce the beef back into the wok and mix well. Set it aside. This satay beef is very flavorful so you have to serve it with a plain foundation.
An authentic cha can ting style satay beef noodle is served with instant noodles. This recipe is enough to complete three servings, so you will need three packages of instant noodles. We don't need the flavor package that comes with the instant noodles; you can save them for other meals.
Boil the noodles over medium heat for 1.5-3 minutes depending on your preference. while the noodle is cooking, add the green leavfy vegetables and cook for 20 seconds.
Alright, transfer the noodles and vegetables into a serving bowl and pour in just enough of the boiling liquid to immerse half of the noodles.
Spoon the satay beef, including the sauce, on top of the noodles and sprinkle diced scallion as garnish.
Before eating, make yourself a cup of lemon ice tea, as it is the standard of cha chaan teng catering experience.
To fully appreciate this dish, give it a gentle mix, allowing the noodles to soak up the essence from the satay gravy.
Thai Beef Satay
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!
PRINT RECIPE:
Beef Satay Recipe | Bakra Eid Recipe By SooperChef
Beef Satay Recipe is a simple yet pleasing to taste buds recipe. Give try to this Beef Satay Recipe.Its a must try recipe on this Bakra Eid. Don't forget to share your thoughts with us.
#Beef #BeefSatay #BakraEid #BakraEidRecipe
Beef Satay Recipe in English:
Ingredients for beef satay:
Beef undercut (thin slices) 700g
Lemon juice 2 tbsp
Ginger garlic paste 1 tbsp
Red chili flakes 2 tbsp
Ketchup 1/2 cup
Fish sauce 1 tsp
Soy sauce 1 ½ tbsp
Oil 1 tbsp
Salt to taste
Ingredients for sauce:
Peanut butter 4 tbsp
Soy sauce 1 tbsp
Lemon juice 1 tbsp
Fish sauce 1 tsp
Chili sauce 1 ½ tbsp
Directions for beef satay:
In a bowl add beef strips, lemon juice, ginger garlic paste, red chili flakes, ketchup, fish sauce, soy sauce, oil and salt.
Mix all ingredients well and marinate for 30 minutes at least.
Take steel skewers and thread marinated beef strips on them.
Cook each side for 6 to 8 minutes on grill pan as well as on charcoal to keep it juicy.
Your juicy beef satays are ready to serve.
Directions for peanut chili sauce:
In a bowl add peanut butter, soy sauce, lemon juice, fish sauce and chili sauce.
Whisk all ingredients until well combined. Your sauce is ready to serve.
Preparation time: 10-15 minutes
Cooking time: 20-25 minutes
Serving: 3-4
Super Easy Mutton Satay (Skewers) Recipe 羊肉沙爹 Popular Southeast Asian Street Food | Malay Sate
Satay is a very popular Southeast Asian street food. Originated from Indonesia (Malaysians: please don't kill me), satay is marinated meat skewers served with peanut sauce and a side of compressed rice or ketupat. You can find satay in Indonesia, Malaysia, Singapore and Thailand with some variation between the countries. Indonesian sate is often served dipped in very rich peanut sauce - usually the peanuts would have been finely grounded - so much so that you can‘t get the bite of any peanuts anymore. In Singapore on the other hand, serves satay with coarsely grounded peanut sauce so you can still enjoy the crunch of peanuts in every bite. Satay comes in various meat. Malay stalls in Singapore usually sell mutton, beef or chicken satay whereas Chinese stalls in Singapore usually sell pork, mutton or chicken satay. While we love mutton satay, some people found the meat a little too gamey. we love it though. What about you?
See the ingredient list of this recipe below for your easy reference.
Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.
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on behalf of Spice N’ Pans
Ingredients:
Makes 27 sticks of satay
2 stalks of lemongrass - use only the white part
10 pcs of shallots
2 cloves of garlic
10g of galangal
10g of young ginger
1 teaspoon of cumin
100ml of coconut milk
100ml of water
600g of mutton
3 tablespoons of brown sugar
1 teaspoon of turmeric powder
1 teaspoon of fennel powder
1 teaspoon of coriander powder
1.5 teaspoons of salt
2 tablespoons of light soy sauce
If you're interested to buy Magimix, here's the link to the model we're using:
This product is also available at Tangs, Robinsons, Isetan, Takashimaya etc in Singapore.
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If you like this recipe, you might like these too:
Lontong:
Nasi Impit
Singapore Chicken Satay
Singapore Satay Sauce
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Chinese Takeaway Satay Beef
How to make Chinese Takeaway Satay Beef. This dish is absolutely delicious and exactly as you would expect from a Chinese Takeaway or restaurant.
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