Beef Satay is grilled beef that has been marinated in spices overnight before being skewered into a satay shape. Spicy peanut sauce on top of the best beef satay.
“King of Street Food” in Malaysia is definitely satay. Satay dishes like beef or chicken satay are popular with a wide range of individuals.
As an appetizer, satay is an excellent choice.
The grilled meat on skewers never impresses, especially when served to visitors outside Malaysia.
A spicy peanut sauce is all that’s needed to make the beef satay one of the best-tasting skewered meats you’ve ever tasted.
So, here is my foolproof recipe for beef satay with a spicy peanut sauce without further ado.
Onion and cucumber can be added to the satay. After each bite of beef satay, wash it down with some cucumber and onion.
It’s one of my favorite combinations ever.
What is the average number of calories in one serving?
- Each serving of this recipe contains only 504 calories.
With this recipe, what are its complementary dishes?
I’ve compiled a collection of recipes that are both healthy and quick enough to prepare on a weeknight.
- Peanut Sauce
- Green Beans with Peanut Sauce
- Beef Panang Curry
- Pork Satay with Sweet Coconut Milk Glaze
- 1 small cucumber, cut into small pieces
- 1 red onion, cut into quarters
- 16-20 bamboo skewers, soaked in water
- Malaysian rice cakes, optional, cut into bite-size pieces
- 2 lbs. (1 kg) beef, sirloin, cut into 1/4 inch thick or 3/4-1 inch cubes
- 2 tablespoons coriander powder
- 1 teaspoon salt
- 10 shallots, peeled, cut, and halved
- 2 teaspoons turmeric powder
- 1 teaspoon chili powder
- 1-2 tablespoon water
- 4 stalks lemongrass, white part only, cut into 1-inch length
- 4 tablespoons oil
- 4 tablespoons sugar
- 3 cloves garlic, peeled
Spicy Peanut Dipping Sauce:
- Sugar, to taste
- 3/4 cup water
- 5 tablespoons oil
- 3/4 cup roasted peanuts, skins removed and coarsely blended
- Salt, to taste
- 3/4 tablespoon seedless tamarind pulp, soaked in 3 1/2 tablespoons water
- 5-6 tablespoons chili powder
- 3 stalks lemongrass, white part only, cut into 1-inch length
- 1/2 teaspoon salt
- 3/4 teaspoon cumin powder
- 1 tablespoon oil
- 1 1/2 tablespoons sugar
- 3 shallots, peeled
- 4 cloves garlic, peeled
- salt and sugar to taste
- 3/4 inch galangal, sliced
- 1 1/2 tablespoons coriander powder
- Make a smooth paste out of the Marinade’s ingredients by mixing everything together in a food processor or blender. Stir-fry the Marinade in a wok with a bit of oil until it’s fragrant and the fat has separated somewhat. Dispose of and separate.
- Overnight marinate the beef in the Marinade. To preserve freshness, store in the refrigerator.
- Remove the tamarind pulp and squeeze off the juice, then throw away the pulp. Make a smooth paste out of the Spice Paste components. If necessary, add a little water.
- Stir in the spice paste and simmer until the oil separates from the paste.
- Stir in the tamarind juice, peanuts, and water before quickly bringing to a boil. Remove from heat. Simmer for an additional 5-10 minutes with the lid on the pan and the heat down to low. Adjust the sweetness and saltiness with the sugar and salt, as desired. Set the dish on the counter.
- Assemble the satay skewers by threading three to four pieces of steak, marinated in the same sauce, onto each bamboo stick. Continue this process until the meat has been consumed. A charcoal barbecue or outdoor gas grill can cook the satay until the meat is cooked through on both sides.