Strips of beef marinated in Asian spices, skewered, and grilled for a genuinely remarkable flavour combination make up this beef satay recipe, which is the main course-sized version of a delicious Thai appetiser. There are always fresh and interesting ways to consume beef, especially now that grilling season is well underway. Serve with my dipping sauce made with peanuts.
Materials:
- Half a cup of brown sugar, packed
- Half a cup of fish sauce
- Four smashed garlic cloves
- Two teaspoons of finely chopped onion
- Two tablespoons of vegetable oil
- Two tablespoons of soy sauce
- Two teaspoons of coriander powder
- One tablespoon of freshly grated ginger root
- One tablespoon of cumin powder
- Half a teaspoon of ground turmeric
- One-sixth teaspoon cayenne
- Two inches of fresh lemo
- n grass (only the white portion)
- Two pounds of cut beef top sirloin
- There are four 12-inch metal skewers.
Instructions:
Step 1
In a mixing bowl, whisk together brown sugar, fish sauce, oil, soy sauce, garlic, onion, coriander, ginger, cumin, turmeric, and cayenne pepper until smooth.
Step 2
Using the back of a large chef’s knife, lightly strike the lemongrass several times to bruise it; then, mince it and add it to the marinade.
Step 3
Slice the beef sirloin into strips that are 1/8 inch thick and 2 1/2 inches long. Stir the meat in the marinade for approximately one minute, or until the beef is fully coated. Place plastic wrap over the bowl and let it marinade for two to four hours in the fridge.
Step 4
Set a grill outside to high heat. Grease the grates lightly.
Step 5
After taking the beef out of the marinade, shake off any extra marinade. On each metal skewer, thread 1/4 of the meat. Throw away any leftover marinade.
Step 6
Place the skewers on the heated grill and cook for 1 to 2 minutes, or until the meat no longer sticks to the grill. After flipping the skewers, heat for another 2 to 2 1/2 minutes, or until the meat is nicely browned and has grill marks. Turn the skewers over again and cook for another 2 minutes or until the meat is still slightly pink. Before serving, move the skewers on a dish and give them two minutes to rest.
The post How to Prepare Satay with Beef appeared first on Kepala Bergetar.
