• 1-1.5 lbs (.45 to .6 kg) beef steak, sliced into very thin strips, as thin as you can make it
  • 1 package wooden skewers
  • 1/4 cup minced or ready-prepared lemongrass , fresh, bottled, or frozen
  • 2 shallots OR 1 small onion, sliced
  • 4 cloves garlic
  • 1-2 fresh red chilies, sliced, OR 1/2 tsp. to 1 tsp. cayenne pepper, to taste
  • 1 thumb-size piece galangal OR ginger, thinly sliced
  • 1/2 tsp. turmeric
  • 2 Tbsp. ground coriander
  • 2 tsp. cumin
  • 3 Tbsp. dark soy sauce (available at Asian food stores)
  • 4 Tbsp. fish sauce
  • 5-6 Tbsp. brown sugar
  • 2 Tbsp. coconut oil OR vegetable oil
  • 1/8 tsp. cardamom
  • If using wooden skewers, soak them in water while you prepare the meat (to prevent burning). The kitchen sink works well for this.
  • Place all ‘marinade’ ingredients in a food processor, large chopper, or blender. Process well.
  • Taste-test the marinade – you will taste sweet, spicy, and salty. The strongest tastes should be SWEET and SALTY in order for the finished satay to taste its best. Add more sugar or more fish sauce (in place of salt) to adjust the taste. You can also add more chili if you want it spicier.
  • Place beef in a covered bowl for marinating. Pour the marinade over and stir well to combine. Allow at least 1 hour for marinating, or longer (up to 24 hours).
  • When ready to cook, thread meat onto the skewers. Tip: Fill up to 3/4 of the skewer, leaving the lower half empty so the person grilling has a “handle” to easily turn the satay.
  • Grill the satay on an outdoor grill, basting the first time you time it with a little of the leftover marinade from the bottom of the bowl. To cook satay indoors: Place satay on a broiling pan or baking sheet covered with tin foil. Set oven to “broil” and place satay close beneath the heating element (second-to-top rung works well). Turn the satay every 5 to 6 minutes until done to your liking (15 to 25 minutes).
  • Serve with rice and my Easy Satay Peanut Sauce for dipping. ENJOY!
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