Beef satay is a great appetizer to serve at parties as they make a delicious and mess-free finger food.
Tender strips of sirloin are marinated for at least 2 hours in a fragrant blend of coconut milk, curry powder, cilantro (coriander) and fish sauce.
The satay can be grilled on the barbecue or fried in a frying pan. They are served with a simple peanut sauce for dipping. I also like to serve an accompaniment of cucumber and shallots which really compliments the flavors of the tender beef.
- 14 ounces/400 grams sirloin steak
- 2 to 3 shallots (peeled and cut into small pieces)
- 1 medium cucumber (de-seeded, peeled and cut into small pieces)
- For the Marinade:
- 1/3 cup coconut milk
- 1/2 tablespoon curry powder
- 1 tablespoon sugar
- 2 tablespoons cilantro (finely chopped; leaves only)
- 2 tablespoons Thai fish sauce
- 1/2 tablespoon vegetable oil
- For the Satay Sauce:
- 1/2 cup crunchy peanut butter
- 1/3 cup coconut milk
- 2 teaspoons red curry paste
- 1 teaspoon brown sugar
- 1 tablespoon chicken stock (or water)
- 1/2 tablespoon Thai fish sauce
- Soak the skewers in water while you marinate the beef.
- Slice the sirloin into thin strips and place them into a medium-sized bowl with the marinade mixture. Stir to coat the meat well. Cover and refrigerate for 2 hours.
- Meanwhile, make the satay sauce. Add the peanut butter to a small pot over a medium heat. Stir it until it melts. Add the red curry paste and stir well to combine.
- Add the coconut milk to the pot and keep stirring. Turn the heat down low and add the sugar and fish sauce. Stir well.
- Once the sauce thickens add the chicken stock or water and stir to combine. Turn the heat off and set the pot aside.
- Skewer the beef. Reserve the marinade and set aside.
- If you are using a barbecue to cook the satay then heat it to a medium-high heat. If you are frying the satay, then heat 1/2 tablespoon of vegetable oil in a griddle or fry pan over a medium-high heat.
- Cook the skewers about 5 minutes, turning and brushing with marinade mixture until cooked.
- Meanwhile, when you are on to cooking your last few skewers, return the satay sauce pot to the stove and heat it up. Stir the sauce well and then serve in a small bowl.
- Arrange beef satay on a serving plate and serve with a side of satay sauce for dipping. Serve shallots and cucumber in a small, separate serving bowl. They are eaten as an accompaniment to the beef.
|Nutritional Guidelines (per serving)|
|Total Fat||37 g|
|Saturated Fat||15 g|
|Unsaturated Fat||14 g|
|Dietary Fiber||4 g|