Beef Satay
Recipe cover image

Beef Satay

Recipe info icon

Level

easy
Recipe info icon

Cooking

15 min
Recipe info icon

Preparation

360 min
Ingredients
Servings
4
Beef
(small cubes)
1 kg
For the Beef Marinade
Chilli Powder
1 tsp
Coriander Powder
2 tbsp
Turmeric Powder
2 tsp
Shallot
80 g
Garlic
20 g
Lemongrass (white part only)
(white part only)
4 stalks
Sugar
14 cup
Salt
1 tsp
Oil
14 cup
For the Spice Paste
Chilli Powder
13 cup
Coriander Powder
12 tbsp
Water
2 tbsp
Cumin Powder
34 tsp
Galangal
20 g
Garlic
20 g
Shallots
20 g
Lemongrass (white part only)
(white part only)
3 stalks
Sugar
12 tbsp
Salt
12 tsp
Oil
1 tbsp
For the Peanut Sauce
Oil
13 cup
Seedless Tamarind Pulp
20 g
Roasted Skinless Peanut
34 cup
Water
34 cup
Salt and Sugar for taste
How to cook
Step 1
  • Soak 20-30 bamboo skewers in water for at least 1 hour. This will allow the skewers to withstand the heat from grilling.
Step 2
  • Blend all items for the marinade and mix in the beef cubes to marinate for at least 6 hours, or best overnight.
Step 3
  • Blend all ingredients needed for spice paste and stir-fry on a non-stick frying pan until fragrant and the oil slightly separate from the paste. Add in tamarind juice, peanuts and water, mix well and bring it to a quick boil before turning the heat low to simmer for another 5-10mins. Season with sugar and salt for taste and set aside.
Step 4
  • Thread 4-6 pieces of the beef onto the bamboo skewers and grill the beef satay skewers for 2-3 minutes on each side until the meat is fully cooked and the surface is nicely charred, on both sides. Baste and brush with some oil while grilling.
Step 5
  • Once the beef satay is cooked, serve it with the peanut sauce, raw red onions, cucumber and ketupat.
Shop ingredients