How to Make Beef Satay
Description
This beef satay recipe is Chef John's version of the popular Thai Malaysian appetizer of grilled sirloin strips flavored with sweet, zesty marinade.
Ingredients
•
1/4 cup packed brown sugar
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1/4 cup fish sauce
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4 cloves garlic, crushed
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2 tablespoons minced onion
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2 tablespoons vegetable oil
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2 tablespoons soy sauce
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2 tablespoons ground coriander
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1 tablespoon grated fresh ginger root
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1 tablespoon ground cumin
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1/2 teaspoon ground turmeric
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1/8 teaspoon cayenne pepper
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1 2-inch piece of fresh lemon grass (white part only)
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2 pounds beef top sirloin, trimmed
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4 12-inch long metal skewers
Directions
1
Whisk together brown sugar, fish sauce, garlic, onion, oil, soy sauce, coriander, ginger, cumin, turmeric, and cayenne pepper in a mixing bowl until smooth.
2
Bruise lemongrass by hitting it lightly several times with the back of a large chef's knife; mince lemongrass and add to marinade.
3
Cut beef sirloin into strips about 2 1/2-inches long and 1/8 inch-thick. Stir beef into marinade until beef is completely coated, about 1 minute. Cover the bowl with plastic wrap and marinate in the refrigerator for 2 to 4 hours.
4
Preheat an outdoor grill for high heat. Lightly oil the grate.
5
Remove beef from marinade and shake off excess marinade. Thread 1/4 of the meat onto each metal skewer. Discard remaining marinade.
6
Arrange skewers on the preheated grill; cook until meat stops sticking to the grill, 1 to 2 minutes. Flip skewers and continue cooking until meat is well browned and shows grill marks, 2 to 2 1/2 minutes. Flip skewers once more; cook until meat is still slightly pink, about 2 minutes. Transfer skewers to a platter; let rest for 2 minutes before serving.