The amazing basting sauce is the secret to the best beef satay. If you're
dreaming about out-of-this-world street food then this recipe will satisfy all
of those cravings.
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Hi I'm Nicky, Welcome back to our kitchen where we show you how to make delicious
family-friendly recipes. Asian beef satay is full of fragrant spices with a touch
of sticky sweetness. There are loads of different variations out there but this
is my version of that classic Street food. Now if you're going to be using
wooden skewers I recommend that you soak them for an hour or so first but you can
also use metal skewers, either is fine. Now for the beef I recommend using
Denver steak as it's lightly marbled and that's gonna be lovely and juicy but you
can also use sirloin flank or skirt steak whatever you can get hold of. You
want to cut it into thin strips against the grain that way when it's cooked over
a high heat it'll be tender without being chewy. Place the sliced steak in a
large bowl with two tablespoons of vegetable oil, two tablespoons of dark
brown sugar and a tablespoon of fish sauce, mix it all together using your
hands and massage the sauce into the steak for a minute.
Then cover and marinate at room temperature for 30 minutes. Whilst that
beef's marinating we're going to make a basting sauce and a really simple satay
sauce. We're going to start by adding half a tin of coconut milk to a bowl
don't worry we'll use the other half a tin for the satay sauce later, now add 3
tablespoons of dark brown sugar, a tablespoon of fish sauce, 2 tablespoons
of vegetable oil, 2 minced cloves of garlic, 2 teaspoons of lemongrass paste, 2
teaspoons of minced ginger, a tablespoon of dark soy sauce, 1/2 a teaspoon of cumin
and one teaspoon of ground coriander. Give that a really good mix once that's
all mixed put it to one side, and then we're going to start on this simple
satay sauce. I'm going to add 3 tablespoons of peanut butter to a small
pan, I'm using crunchy peanut butter but you can use smooth if you prefer, now add
a tablespoon of dark soy sauce, a tablespoon of fish sauce, the other half
a can of coconut milk, a tablespoon of dark brown sugar, half a
teaspoon of ground coriander and half a teaspoon of chilli flakes. Heat over a
medium heat while stirring with a wooden spoon. The sauce will look thin at first
but as it comes close to boiling point it'll start to thicken, don't let the
sauce boil just turn down the heat as it approaches boiling point and stir until
thickened. Then turn off the heat and stir in the juice of a lime.
Now moving on to the steak we're going to take the skewers out of the water and
give them a good shake to remove any excess water and then thread the steak
on and then we'll place them on a plate.
Brush the skewers with the basting sauce.
These work great on the barbecue but they also work really well on a griddle
too, just make sure you turn up the heat nice
and high so the griddle or the barbecue is really hot. Place the skewers on the
griddle and cook for three to four minutes until golden brown, turn a couple
of times during cooking and baste generously each time you turn skewers.
Place the cooked beef skewers on a plate and serve topped with some fresh
coriander and that simple satay sauce. If you like lots of toppings you can add
some freshly chopped chilli, a little red onion, a few chopped peanuts and some
sesame seeds. And there you go that's my take on beef satay, if you enjoyed this
recipe then why not check out my chicken satay and my playlist of more
Asian-inspired recipes don't forget to subscribe see you next time.
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