Beef satay

Beef satay

By
From
Reza’s Indian Spice
Serves
3-4

Serve this with a vibrant salad for a lovely contrast of colours and textures; the rich, spicy satay works well with a burst of freshness next to it. You can use chicken or pork fillet instead of beef, if you prefer. If you don’t have a chargrill pan, the skewers can be cooked for the same amount of time under a hot grill, or on a barbecue. You can buy frozen kaffir lime leaves from any Thai grocery, they defrost in seconds.

Ingredients

Quantity Ingredient

For the beef

Quantity Ingredient
400g fillet of beef, or sirloin, or tenderloin
12-16 bamboo skewers
a little vegetable oil

For the paste

Quantity Ingredient
4 tablespoons unsalted peanuts
1 tablespoon coriander seeds
1 teaspoon cumin seeds
4 tablespoons chopped red shallots
1 teaspoon turmeric
4 kaffir lime leaves, very finely chopped
2.5cm piece of root ginger, finely chopped

For the sauce

Quantity Ingredient
250ml thick coconut milk
2 tablespoons condensed milk
2 tablespoons palm or soft brown sugar
2 tablespoons fish sauce
pinch salt

Method

  1. Cut the beef into strips of about 5 x 2cm, against the grain. Place in a bowl and set aside.
  2. To make the paste, put the peanuts in a dry frying pan over a medium heat and cook, stirring, until toasted. Tip them into a blender or food processor. Place the coriander and cumin seeds in the frying pan and dry-fry them, too, until toasted. Put them into a mortar and grind to a powder with the pestle. Add to the peanuts with all the other paste ingredients. Blitz to a very smooth paste, adding just enough water to help it along. Decant into a bowl.
  3. Combine all the ingredients for the sauce in a separate bowl, then add half of it to the peanut mixture and stir well. Add the beef and mix, allowing the meat to absorb the marinade. Cover, refrigerate and allow to marinate for four to six hours or, ideally, overnight.
  4. When ready to cook, soak the bamboo skewers in a bowl of warm water for 30 minutes, so they don’t catch fire when you cook them, and return the beef to room temperature.
  5. Thread three pieces of meat on to each skewer and push down tightly. Place a lightly oiled chargrill pan over a high heat. When hot, cook the skewers for two minutes on each side, basting with some of the remaining sauce. Serve the rest of the sauce as a dip.
Tags:
Indian
spice
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