Time P1DT45m Yield 6 serving(s) Number Of Ingredients 16 Steps:
In a bowl, stir together all of the ingredients for the marinade, coat meat thoroughly and leave to marinate 4 hours, or overnight is best. When marinated, thread onto skewers if you like, otherwise pan fry or barbecue. Cook meat on BBQ, grill or pan until cooked. Keep warm. Mix together all the Peanut sauce ingredients in a small saucepan, heat gently over low heat until peanut butter is melted and all ingredients are combined and hot. Serve with meat. Satay is always best served with jasmine or white rice.
Time 25m Yield 4 serving(s) Number Of Ingredients 8 Steps:
In a small bowl, stir together the peanut butter, soy sauce, vinegar, lemon juice, 1 tablespoon of the dressing mix, and 3/4 cup water and set aside. If the beef strips have not already been flattened, gently pound them flat with a rolling pin. In a bowl, toss together the beef, oil, and remaining salad-dressing mix. Coat each strip of beef well and thread a skewer through it. Broil 2 to 3 minutes per side. Serve the satays hot with the dipping sauce.
Time 2h8m Yield about 20 skewers Number Of Ingredients 18 Steps:
Combine marinade ingredients in a shallow pan or bowl. Add beef and marinate, in the refrigerator, for 1 to 3 hours. Meanwhile, soak wooden skewers in water for at least 30 minutes. Preheat a grill to medium-high heat. Skewer the meat and then grill for 2 to 3 minutes or until the desired degree of doneness. Serve with peanut sauce. Heat peanut oil in a saute pan over low heat. Add garlic and “sweat” (cook until it softens and releases moisture but does not color) over low heat until fragrant, approximately 1 minute. Add the chile peppers and continue to cook for another minute. Add remaining ingredients and bring to a simmer. Adjust the consistency with additional water, if necessary.
Time P1DT30m Number Of Ingredients 20 Steps:
If cooking on a BBQ or over charcoal, soak skewers for 2 hours in water so they don’t burn.
Time 42m Yield 8 to 12 servings Number Of Ingredients 18 Steps:
Place the beef strips in a medium-sized bowl and pour the teriyaki sauce over them. Add 1 tablespoon of ginger, 1 tablespoon garlic and the salt to the bowl and stir to combine. Marinate, refrigerated, while you make the dipping sauce. In a small bowl, combine the remaining ginger, peanut butter and coconut milk in a small bowl and whisk together. Add the sesame oil, soy sauce, brown sugar, lime juice, fish sauce, cayenne pepper and 1 teaspoon garlic to the bowl and whisk to combine. Place the sauce in a serving bowl and garnish with the cilantro and chopped peanuts. To serve the satays, set-up a Hibachi or indoor grill on the dining table with the carrots, celery and shiso around the grill. Remove the beef strips from the refrigerator and use skewers to thread the meat. Have your guests grill the satays themselves over the grill, about 30 seconds to 1 minute on each side for medium-rare. Serve, with the dipping sauce and veggies on the side.
Time 2h30m Yield 4 Number Of Ingredients 14 Steps:
Place ginger, garlic, onion, brown sugar, fish sauce, vegetable oil, soy sauce, coriander, cumin, turmeric, and cayenne pepper into a mixing bowl; whisk into a smooth marinade. Bruise lemon grass by hitting it lightly several times with the back of a large chef’s knife; mince the lemon grass and add to the marinade. Cut beef sirloin into strips about 2 1/2 inches long and 1/8 inch thick. Thoroughly mix the beef into marinade until all beef strips are completely coated, about 1 minute. Cover bowl with plastic wrap and marinate in refrigerator for 2 to 4 hours. Preheat an outdoor grill for high heat and lightly oil the grate. Remove beef from marinade and shake off excess marinade. Thread 1/4 the meat onto each metal skewer. Arrange skewers on the preheated grill and cook until the meat stops sticking to the grill, about 1 to 2 minutes. Flip skewers over onto other side and cook until meat is well browned and shows grill marks, 2 to 2 1/2 minutes. Turn onto first side again and cook until meat is still slightly pink, 2 more minutes. Transfer to a platter and let skewers rest about 2 more minutes before serving.
Yield Makes 40 to 50 pieces Number Of Ingredients 11 Steps:
Trim fat from beef or chicken. Cut into strips about 3 inches long and 1/2 inch thick. Refrigerate until needed. Combine remaining ingredients in blender, and puree until smooth. Pour over meat, and mix to coat evenly. Marinate at least 1 hour or overnight. Preheat grill or grill pan until hot. Thread a piece of meat lengthwise on each skewer, and grill until done, 2 to 3 minutes on each side. Baste occasionally with marinade during cooking. Serve immediately with peanut sauce.
Time 2h2m Yield 20 2oz. Servings Number Of Ingredients 15 Steps:
Method for meat and marinade: Trim the meat and cut into long thin strips. Combine all of the marinade ingredients, add the meat, and let marinate under refrigeration for at least 2 hours and up to 12 hours. Soak bamboo skewers in water for a least 10 minutes before you are ready to grill the satays. Thread the meat on the skewers, one strip per skewer. Skewer meat can be returned to the marinade to hold until cooking time. Place the skewered meat on the grill or boiler rods. Grill or broil undisturbed for about 1 minute, turn and grill 1 minute more for medium rare, or as needed for the desired doneness. Server the satays with the spicy peanut sauce. Method for Spicy Peanut Sauce: Process all ingredients in food processor until smooth. Cover and set aside at room temperature for 1 hour or overnight in the refrigerator. Bring to room temperature before using, and stir briskly or reprocess to mix.
Time 40m Yield 4 Number Of Ingredients 18 Steps:
Whisk vinegar, soy sauce, peanut butter, 1 tablespoon peanut oil, chile sauce, and sesame oil together in a bowl until smooth. Whisk water and cornstarch together in a small bowl until the cornstarch is dissolved. Heat 1 tablespoon peanut oil in a large skillet until smoking. Cook and stir beef in hot oil until browned, about 3 minutes. Remove beef with a slotted spoon to a plate lined with paper towel. Add 1 tablespoon peanut oil to the drippings remaining in the skillet and heat until near smoking. Cook and stir carrots, bell pepper, mushrooms, broccoli, green onions, garlic, and ginger in the drippings and oil mixture until the vegetables are tender, about 4 minutes. Return beef to skillet. Reduce heat to medium-low. Clear a space in the center of the beef and vegetables. Pour vinegar mixture and cornstarch mixture into the cleared space; stir together for a few seconds, then toss with vegetables and beef. Place a cover on the skillet and cook until sauce thickens and sticks to vegetables, about 5 minutes.
Time 25m Yield 6 servings. Number Of Ingredients 13 Steps:
In a small bowl, combine cornstarch and water until smooth. Stir in peanut butter and 3 tablespoons soy sauce; set aside., In a large skillet or wok, stir-fry the beef, pepper and remaining soy sauce in oil until meat is no longer pink; remove and keep warm. Add the peppers, bamboo shoots, carrot and pepper flakes; stir-fry for 2-3 minutes or until tender. Add garlic; cook 1 minute longer., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1 minute or until thickened. Return beef mixture to the pan. Serve with rice.
