beef satay

Beef Satay - beef is marinated overnight with spices, skewed to satay and grilled. Best beef satay recipe with spicy peanut sauce.

Malaysian Beef Satay with Spicy Peanut Sauce Recipe

16-20 bamboo skewers, soaked in water

lbs beef, sirloin,

cucumber,

red onion,

Malaysian rice cakes, optional,

chili powder

coriander powder

turmeric powder

peeled,

garlic,

lemongrass, white part only, cut into 1-inch length

sugar

salt

water

tamarind

roasted peanuts, skins removed and coarsely blended

Sugar,

Salt,

cumin powder

3/4- inch galangal, sliced

shallots, peeled

salt and sugar

Blend all the ingredients in Marinade into a smooth paste. Heat up some oil in a wok, stir-fry the Marinade until fragrant and the oil slightly separates from it. Transfer out and set aside.

Marinate the beef pieces with the Marinade overnight. Keep in the refrigerator.

Extract the juice from the tamarind pulp, discard the pulps. Blend the Spice Paste ingredients into a smooth paste. Add some water if needed.

Heat up the oil in a pan, stir-fry the spice paste until fragrant, turn the heat to medium-high and continue cooking until the oil slightly separates.

Add in the tamarind juice, peanuts, water, stir well and bring it to a quick boil. Cover the pan, turn the heat to low and simmer for another 5-10 minutes. Add sugar and salt sugar to taste. Dish out and set aside.

Spicy Peanut Dipping Sauce:

Make the satay skewers with 3-4 pieces of the marinated beef threaded onto each bamboo skewer. Repeat until you use up all the meat. Grill the satay over a charcoal grill or outdoor gas grill until both sides are slightly charred and the meat is cooked through.

Making and Cooking Beef Satay:

Here's what you need: yellow squashes, kosher salt, pepper, garlic powder, onion powder, dried oregano, olive oil, white onion, garlic, ground chicken, dried thyme, crushed tomato, ricotta cheese, grated parmesan cheese, large eggs, nonstick cooking spray, fresh mozzarella cheese

Yellow Squash Lasagna  Recipe by Tasty

yellow squashes

kosher salt, divided

pepper, divided

garlic powder

onion powder

oregano, divided

olive oil

½ white onion, diced

chicken

thyme

oz crushed tomato, 1 can

ricotta cheese

parmesan cheese

eggs

nonstick cooking spray

mozzarella cheese, sliced

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Use a vegetable peeler to peel the yellow squash into ribbons. Add the squash to a large bowl.

Add 1 teaspoon salt, 1 teaspoon pepper, the garlic powder, onion powder, and 1 teaspoon oregano, and toss well until the squash is coated. Set aside.

Heat the olive oil in a large pan over medium-high heat. Add the onion and garlic and cook for 5 minutes, until fragrant.

Add the ground chicken, the remaining teaspoon salt, remaining teaspoon pepper, remaining teaspoon oregano, and the thyme, and cook until chicken is lightly golden brown.

Add the crushed tomatoes, stirring to break up, and cook for 15 minutes, or until the sauce has reduced. Remove from the heat and set aside.

In a medium bowl, combine the ricotta, Parmesan, and eggs and whisk until smooth.

Grease a 9x13-inch (22x33 cm) casserole dish with cooking spray.

Spread about ¼ of the ground chicken and tomato mixture in the bottom of the dish. Top with about ¼ of the squash noodles and ⅓ of the cheese mixture. Repeat with the remaining ingredients, finishing with a layer of noodles

Bake for 30 minutes, or until the cheese is browned and melted.

https://vid.tasty.co/output/120182/landscape_480/1545074526

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Top 2 beef satay recipes from across the web

The most viewed beef satay recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Malaysian Beef Satay with Spicy Pea...

Yellow Squash Lasagna Recipe by Ta...

The most viewed beef satay recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine