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Wednesday, January 21, 2015

Beef Satay with Peanut Dipping Sauce


Looking to add a little culinary excitement to your life? For some people the ingredients in this recipe will be foreign and not staples of their pantry. For others, you will cook with these ingredients on a regular basis. A plus for this version of Beef Satay is that can be grilled outdoors or cooked indoors. 

Remember to read through the recipe before you begin and decide if you want to use LESS of the seasonings to being with before you proceed with the recipe. You can always add more heat, but taking away the heat is a little more trickier!

1 ½ lbs. beef steak, cut into 1 inch chunks

Marinade
¼ cup minced or ready-prepared lemongrass
2 shallots, sliced
4 cloves garlic, chopped
1 or 2 fresh red chilies, sliced, OR 1/2 t. to 1 t. cayenne pepper, to taste
1 inch piece of fresh ginger, thinly sliced
½ t. turmeric
2 T. ground coriander
2 t. cumin
3 T. dark soy sauce
4 T. fish sauce
5 - 6 T. brown sugar
2 T. coconut oil OR vegetable oil
1/8 t. cardamom

If using wooden skewers, soak them in water while you prepare the meat (to prevent burning). The kitchen sink works well for this.

Place all 'marinade' ingredients in a food processor, large chopper, or blender. Process well.

Taste the marinade. The strongest tastes should be sweet and salt in order for the finished satay to taste its best. Add more sugar or more fish sauce (in place of salt) to adjust the taste. You can also add more chili if you want it spicier.

Place beef in a covered bowl for marinating. Pour the marinade over and stir well to combine. Allow at least 1 hour for marinating, or longer (up to 24 hours).

When ready to cook, thread meat onto the skewers. Tip: Fill up to 3/4 of the skewer, leaving the lower half empty so the person grilling has a "handle" to easily turn the satay.

Grill the satay on an outdoor grill, basting the first time you time it with a little of the leftover marinade from the bottom of the bowl. 

To cook satay indoors: Place satay on a broiling pan or baking sheet covered with tin foil. Set oven to "broil" and place satay close beneath the heating element (second-to-top rung works well). Turn the satay every 5 to 6 minutes until done to your liking (15 to 25 minutes).

Peanut Dipping Sauce:

1 cup fresh-tasting dry roasted peanuts, unsalted
1/3 cup water
1 or 2 cloves garlic, minced
½ t. dark soy sauce
2 t. sesame oil
2 T. brown sugar
1 - 2 T. fish sauce or regular soy sauce
½ T. lime juice
½ t. cayenne pepper OR 1 t. Thai chili sauce (more or less to taste)
1/3 cup coconut milk
  
Place all ingredients in a blender or food processor. Blend or process until sauce is smooth. If you prefer a runnier peanut sauce, add a little more water or coconut milk.
Do a taste test, adding more fish sauce (or soy sauce) if not salty enough, or more cayenne if not spicy enough. If too salty, add a squeeze of fresh lime juice. If you'd prefer it sweeter, add a little more sugar.

Note: This sauce tends to thicken as it sits - just add a little water or coconut milk to thin it out, as needed. Otherwise it stores well if kept covered in the refrigerator (keep up to 2 weeks; freeze thereafter).


Thank you to www.thaifood.about.com

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