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Beef Satay

Beef Satay

/ Beef Recipes

This recipe is going to shock those who understand me well. As a guideline, I do not care for coconut and curry. Odd, I understand, because these are flavors that many adults yearn for. Not for me. We all have our quirks, right? I chose it was time to try some new recipes and see if I could change that. And you know what I found? I like curry paste and coconut milk. Never believed I would state that. Never say never?

My spouse, who enjoys both coconut and curry, was delighted when I served this Beef Satay with Thai Peanut Dipping Sauce for dinner one night. The beef has a great Asian marinade filled with ginger, soy, garlic, and cilantro. Grill the skewers and serve it with the velvety peanut butter sauce. Absolutely divine. Add as much curry as you like to turn up the heat, but I kept the fire very little because I was making it family-friendly (and, to be truthful, cultivating my own taste for curry.)

Another great aspect of this dish? It can be a main dish or an appetiser. Serve it with brown rice and roasted carrots and you have a fantastic weeknight meal. Add it to a celebration menu, and you have an amazing appetizer! It’s filling however not heavy, and you can quickly replace chicken for the beef. Meals that I can work as an appetizer or a main dish are constantly a struck with me!

Preparation Time10 minutes

Cook Time10 minutes

Extra Time 2 hours

Overall Time 2 hours20 minutes

Ingredients

  • 1 pound flank steak, cut in 3/4 inch strips throughout the grain
  • 2/3 cup Olive OIl
  • 1/2 cup soy sauce
  • 1/3 cup fish sauce
  • 2 shallots, minced
  • 1 cup cilantro, sliced
  • 1 tsp pepper
  • 2 T ginger, minced
  • 2 cloves of garlic, minced
  • 1 cup entire fat coconut milk
  • 1/2 cup natural smooth peanut butter
  • 2 1/2 T Brown Sugar
  • 2 T apple cider vinegar
  • 1 t. ginger, minced
  • 1 t. garlic, minced
  • 1 T green curry paste
  • 2 T. soy sauce
  • 1 T fish sauce
  • 1/2 cup warm water

Guidelines

  1. MIx ingredients together in little bowl. Pour marinade over flank steak and marinate for 2-24 hours.
  2. Skewer meat prior to grilling. Preheat grill to medium high and grill for 30 seconds each side.
  3. Serve with Thai Peanut Dipping Sauce
  4. Integrate all components except hot water in a medium saucepan. As soon as integrated whisk in 1/2 cup hot water and simmer on stove for 15- 20 minutes. Serve with Beef Satay.

Notes

  1. This sauce keeps well in the refrigerator for up to 2 weeks.

Nutrition Info:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 309 Overall Fat: 25 g Hydrogenated Fat: 8g Trans Fat: 0g Unsaturated Fat: 15 g Cholesterol: 30 mg Salt: 1591 mg Carbohydrates: 9g Fiber: 1g Sugar: 4g Protein: 15 g

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