Beef Satay

Name: Beef Satay
Total time: 3000 s
Yield: Serves 8 servings
Ingredients: 2.2 lbs beef chuck (with some marbling); 1 tablespoon turmeric powder; 3 tablespoons curry powder; 1 teaspoon baking soda; 1 cup evaporated milk (about 240 ml); 1 1/2 tablespoons sugar; 1 tablespoon oyster sauce; 1 tablespoon soy sauce; 1 tablespoon Chinese cooking wine or brandy (optional); 6 -inch bamboo skewers; Water; 1 1/3 cups toasted white sesame seeds (about 200 grams), ground finely; 3 1/4 cups coconut milk (about 750 ml); Water; 10 1/2 oz sugar (about 300 grams); 3 tablespoons tamarind juice; 2 tablespoons fish sauce; 3 red chili peppers; 4 cucumbers; 10 1/2 oz granulated sugar (about 300 grams); 1/2 cup distilled vinegar; 2 tablespoons sweet chili sauce; 1 tablespoon fish sauce; 1/2 teaspoon salt

manu @manu3276

This cut of beef is especially delicious, but you need to make it tender since it can be tough. The method is very simple—just follow the recipe and you'll get tender, tasty beef that's perfect for beef lovers. Take care of your health!

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Ingredients

50 minutes

Serves 8 servings

2.2 lbsbeef chuck (with some marbling)
For the marinade:
1 tablespoonturmeric powder
3 tablespoonscurry powder
1 teaspoonbaking soda
1 cupevaporated milk (about 240 ml)
1 1/2 tablespoonssugar
1 tablespoonoyster sauce
1 tablespoonsoy sauce
1 tablespoonChinese cooking wine or brandy (optional)
6-inch bamboo skewers
Water
Massaman curry paste (see Massaman curry recipe)
1 1/3 cupstoasted white sesame seeds (about 200 grams), ground finely
3 1/4 cupscoconut milk (about 750 ml)
Water
10 1/2 ozsugar (about 300 grams)
3 tablespoonstamarind juice
2 tablespoonsfish sauce
For the pickled cucumber relish (Ajaad):
3red chili peppers
4cucumbers
10 1/2 ozgranulated sugar (about 300 grams)
1/2 cupdistilled vinegar
2 tablespoonssweet chili sauce
1 tablespoonfish sauce
1/2 teaspoonsalt

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Steps

50 minutes

1

Slice the beef against the grain into pieces about 1 inch wide and 3 inches long. Marinate the beef by mixing in baking soda, wine, sugar, oyster sauce, soy sauce, and turmeric powder. Massage everything together so the beef takes on a yellow color. Mix the curry powder into the evaporated milk, then pour over the beef and mix well. Let it rest at room temperature for about 20 minutes, then refrigerate. (Letting the baking soda work at room temperature helps tenderize the beef.) Thread the beef onto skewers and refrigerate until ready to grill.
2

Soak the bamboo skewers in water for a while so they absorb water and are easier to use.
3

Simmer the Massaman curry paste with the thick part of the coconut milk until the oil separates. Add a little water, then season to taste so it's slightly sweet, a little salty, and just a hint of sourness. Sprinkle with ground sesame seeds instead of peanuts (for those with peanut allergies)—it's just as delicious and fragrant.
4

Mix some coconut milk with a tablespoon of curry powder and stir well. Use this mixture to brush on the satay while grilling.
5

Preheat the grill. Brush the beef skewers with the coconut milk mixture and grill until cooked through. Serve with the dipping sauce and pickled cucumber relish (Ajaad).
6

To make the Ajaad: Slice the cucumbers and chilies and set aside. In a pot, combine sugar, water, vinegar, fish sauce, and salt. Simmer until slightly thickened, then mix in a little sweet chili sauce. It's delicious!