How to Make Beef Satay


  • 1 tablespoon grated fresh ginger root
  • 4 cloves garlic, crushed
  • 2 tablespoons minced onion
  • ¼ cup packed brown sugar
  • ¼ cup fish sauce
  • 2 tablespoons vegetable oil
  • 2 tablespoons soy sauce
  • 2 tablespoons ground coriander
  • 1 tablespoon ground cumin
  • ½ teaspoon ground turmeric
  • ⅛ teaspoon cayenne pepper
  • 12-inch piece of fresh lemon grass (white part only)
  • 2 pounds beef top sirloin, trimmed
  • 4 12-inch long metal skewers
  • Directions

  • Step 1

    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.


  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    Preheat an outdoor grill for high heat and lightly oil the grate.

  • Step 5

    Remove beef from marinade and shake off excess marinade. Thread 1/4 the meat onto each metal skewer.

  • Step 6

    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.

  • Cook's Note:

    Serve with Peanut Dipping Sauce.

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