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Beef Satay with Spicy Peanut Sauce http://rasamalaysia.com/beef-satay-recipe/
March 19th, 2012 27 Comments

Beef Satay with Spicy Peanut Sauce

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Beef Satay

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Malaysian Beef Satay with Spicy Peanut Sauce

Makes 16-20 skewers | Prep Time: 30 Minutes | Cook Time: 10 Minutes

Ingredients:

16-20 bamboo skewers, soaked in water
2 lbs beef (sirloin), cut into 1/4-inch thick, 3/4-1-inch cubes
1 small cucumber, cut into small pieces
1 red onion, cut into quarters
Malaysian rice cakes (optional), cut into bite size pieces

Marinade:

1 teaspoon chili powder
2 tablespoons coriander powder
2 teaspoons turmeric powder
10 shallots, peeled, cut and halved
3 cloves garlic, peeled
4 stalks lemongrass (white part only), cut into 1-inch length
4 tablespoons sugar
1 teaspoon salt
4 tablespoons oil
1-2 tablespoon water

Method:

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.

Spicy Peanut Dipping Sauce:

5 tablespoons oil
3/4 tablespoon seedless tamarind pulp, soaked in 3 1/2 tablespoons water
3/4 cup roasted peanuts, skins removed and coarsely blended
3/4 cup water
Sugar, to taste
Salt, to taste

Spice Paste:

1 tablespoon oil
5-6 tablespoons chili powder
1 1/2 tablespoons coriander powder
3/4 teaspoon cumin powder
3 stalks lemongrass (white part only), cut into 1-inch length
3/4-inch galangal, sliced
4 cloves garlic, peeled
3 shallots, peeled
1/2 teaspoon salt
1 1/2 tablespoons sugar
salt and sugar to taste

Method:

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.

Making and Cooking Beef Satay:

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.

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27 comments... read them below or add one

  1. Anila Khan via Facebook says:

    awww, nice………………now i will try some Malaysian recipes :)

  2. Kim Hayes via Facebook says:

    Oooo, there’s dinner tonight!

  3. Jamie Hughes via Facebook says:

    Never tried it with beef, only chicken. Yummy!

  4. Sri Rahim via Facebook says:

    There’s beef liver and tripe versions too. I like the liver satay. Never tried tripe satay tho. And mutton satay rocks!

  5. Lenore Pawlowski via Facebook says:

    Sounds good!

  6. If you are based in US, then Malaysia should nominate you as its food ambassador LOL…

  7. Wil says:

    Wow! That looks delicious. I’ve not tried beef satay before. Will have to try making it this week.

  8. Eda Martinez via Facebook says:

    I’m glad i found your site..I’m going to have fun cooking Asian food..My family loves Asian food!!!

  9. Victor Goh via Facebook says:

    My mouth is watering…..

  10. Mark Cheledinas via Facebook says:

    Love it…Thanks so Much Rasa…

  11. This looks great! I’m gonna try it on my family when they come to visit next weekend.

    Thanks for the recipe!

    Grandma Kat
    XOXOXOXOXO

  12. Corina says:

    I love any type of satay. This one looks great – the beef looks like it’s really tender and flavourful.

  13. Yummers! Love satay and haven’t had some in a while! Sigh…

  14. papap timun says:

    actually.. satay is genuine traditional food from Indonesia..

  15. junny says:

    The beef looks so attractive, must be delicious! I like to try it!

  16. dj4bc says:

    Is 5-6 Tablespoons of chilli powder correct in the Satay Sauce Spice Paste?

    Is was super hot for me, maybe teaspoons next time???

  17. Fawziamai says:

    Thank you for an authentic recipe. Tried other celebrities’ websites and could not believe what else gets put into the recipe. Not Malaysian beef satay at all. At least not the ones I’ve tasted and was taught by Malaysian friends years ago. This will rock my BBQ party!

  18. Tyler says:

    I’m confused about the spicy peanut dipping sauce. I mixed it as instructed but it basically is a lightly peanut flavoured water. Which makes sense, I think, given that it is just equal parts water and peanut. And I can’t tell where the spicy flavour is supposed to come from.

  19. jamesh357 says:

    I agree, I lived in KL for several years and the peanut sauce sounds like chopped peanuts floating in water..
    and why two spice pastes and chili powder and not chilies?

    • Have you actually tried the peanut sauce recipe? There is not a lot of water used in the peanut sauce recipe and you have all the spice paste and also the peanuts. You can ground the peanut instead of roughly chopped. How you like the texture of the peanuts is up to you.

      • jamesh357 says:

        I use your other peanut sauce recipe, which is different than this one, and much better and closer to the Wednesday night markets in Klang.. I can’t get a recipe from back home, as try to get any auntie to share is not possible la

  20. Joiya says:

    As my mom’s side is from Malaysia and I’ve had the opportunity to travel several times to both Malaysia (including KL, Klang, and Kajang) and Singapore, and have a lot of delicious malay cuisine. As such, back in the US I’ve been craving some good satay and thought I would give this recipe a go…. but when I tried this recipe out, measuring everything by scale for accuracy, was still rather disappointed with the taste. It’s missing something that I can’t put my finger on. It wasn’t very bad or good, very so-so.

  21. Genevieve says:

    Lucky I only put in 1 teaspoon – it’s still supa dupa hot. I also added a can of coconut cream and 2 heap tablespoon peanut butter… Delicious!

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