Peanut Satay Sauce With Ground Beef

Beef Satay is one of those dishes that can exist a striking or miss at Thai restaurants. If you want a certain matter, go far at abode!! Yous'll love the hugger-mugger for how to make economical beef cuts so succulent you'd swear they're pinnacle shelf meat. These skewers are and then good y'all can swallow them plain, but no one in their right mind would skip the Thai Peanut Sauce!

Height tip: These are excellent to grill on the BBQ, or fifty-fifty ameliorate, over charcoal for a truly authentic Thai experience.

Thai Beef Satay

When I swallow out at Thai restaurants, I tend to default to Chicken Satay skewers because I know chicken is hard to become wrong. Beef Satay, on the other manus, can be terribly hit or miss. Bland, chewy and dry beef is an all-too-common refrain.

To feel Beefiness Satay the way information technology's meant to be, meliorate to make information technology yourself. Information technology'south easy to exercise, cheaper and you know it will hitting the marker!

And what is that mark? Information technology'southward delicious pieces of beef, firstly amused in a marinade of satay seasoning. Then they're seared on a ripping hot skillet for charry crust while staying lovely and pinkish inside. To serve, the skewers are befriended by a basin of rich and smoothen Thai Peanut Sauce – the perfect counterpoint for these smoky sticks of pleasance.

The secret for tenderising beef: baking soda / bi-carb

This Beefiness Satay recipe is a little bit special because it includes a handy method to tenderise a tougher beef cutting so it becomes succulent, using blistering soda / bi-carb. Cubes of raw beef are marinated overnight in a satay seasoning with a piffling baking soda added (just 1/2 teaspoon for 600g / 1.2lb of beef), then cooked in the usual fashion.

The baking soda magically relaxes the meat fibres, making the beef more tender without changing the texture of the beef itself. Information technology'southward based on a method used by Chinese restaurants called velveting. Here's the velveting recipe covering the technique in detail. The Chinese method is practical to thinner strips of beef, uses more baking soda and a shorter marinating fourth dimension (~40 minutes to 1 60 minutes). The blistering soda is besides rinsed off earlier cooking. The result is soft, "velvet"-like texture, hence the technique name.

For this Thai Beefiness Satay however, I specifically want to keep the original texture of beef intact so I use less baking soda and marinate overnight. The corporeality is so small too it cannot exist tasted.

The result? Succulent pieces of beefiness that you'd swear are from a premium cut! The added bonus is that it'due south also near incommunicable to overcook baking soda-tenderised beef.

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  Marinating beef for Thai Beef Satay

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  Beef Satay skewers ready to cook

Ingredients in Thai Beef Satay

In this department, I've separated the ingredients every bit follows:

1. Beef Satay marinade; and

2. Thai Peanut Dipping Sauce.

1. Ingredients for Beef Satay Marinade with tenderiser

Here'due south what you need for the beefiness and satay marinade:

But a quick run downwards on some of the ingredients:

• Beef – I like to use rump steak (peak sirloin is the equivalent in the US) which I and then tenderise using baking soda/bi-carb, as outlined in the above section. This is a skilful mid-toll cut of beef that'southward got skilful bulky flavour and holds its shape will in neat cubes when cooked. It can be a little chewy though, making it an ideal candidate for marinating overnight with baking soda to tenderise it.

  Feel free to use a more tender – and more than expensive – cut of beefiness such as scotch fillet / boneless rib eye. If you do, skip the baking soda as obviously there's no benefit to tenderising the beef further. And have care not to overcook it!

• Blistering soda / bi-carb – As explained in the section to a higher place, baking soda / bi-carb is the magic ingredient that tenderises tougher cuts of beef in this recipe;

• Thai red back-scratch paste – This is an essential and central flavouring in Thai satay, for both the beef marinade and in the peanut sauce, considering information technology's packed with a ton of umami (the food nerd term for savoury flavour). You could make your own curry paste, but because this recipe just calls for 3 tablespoons, I tend to just apply shop-bought.

  My recommended cherry-red back-scratch paste brand is Maesri, pictured below. It comes in pocket-size cans, and is very inexpensive (~$one.25). It'due south bachelor at big grocery stores hither in Australia (Coles, Woolworths, Harris Farms) as well every bit Asian grocery stores. The season is far superior (in my stance) to other mainstream curry pastes.

• Kokosnoot milk – Non all kokosnoot milk is created equal. Cheaper brands are diluted with water and contain less actual coconut, and in turn less kokosnoot flavour and fats. I recommend Ayam brand, which is 89% kokosnoot kernel excerpt (some other brands are as low as 53%!) You tin can utilise depression fatty coconut milk, just I won't condone it! 😂

  Leftover coconut milk – The recipe doesn't use a full can, so freeze leftovers if you don't have an firsthand apply for it. Else click here for other recipes using coconut milk.

• Curry pulverisation – Curry powder is the other flavouring in satay. Information technology'southward a groundwork flavour so at that place's no need to use a specific blazon. Any generic "curry powder" is fine here. I utilize Clives or Keens (mild, not hot).

2. Thai Peanut Sauce

And here'south what you lot demand for a restaurant-style Thai Peanut Sauce!

• Red Curry Paste – This is the key flavouring in Thai Peanut Sauce so I really do urge you to effort to get Maesri, the recommended make shown in the above section! But if you lot can't, any Thai Red Curry Paste you tin get volition practice;

• Natural Peanut Butter – This is the blazon of peanut butter typically sold in the wellness nutrient alley in grocery stores. It is different to mass-market stuff in that it has no added sugar, salt or other preservatives. It also has a stronger peanut flavour and is thinner than sweetened peanut butter (eg Kraft or Bega). This means improve flavour in the sauce and makes the sauce the right consistency.

  Commercial peanut butter spreads past dissimilarity are thicker and the peanut flavor is not equally good. And so y'all demand to use more to reach the same flavour, which makes the sauce thicker than is platonic. That said, commercial peanut butter does work merely fine equally a substitute!

• Dark soy sauce – This adds table salt to the sauce as well equally making the sauce a darker color. If you lot don't accept it, light soy sauce or all-purpose soy sauce is fine to use too. The sauce volition be a bit paler;

• Cider vinegar – Plenty of alternatives hither, we just need a vinegar to add tang to remainder out the season in the sauce;

• Coconut milk – The primary liquid in Thai Peanut Sauce. Every bit with the marinade, adept brands with high coconut content are what you want (cheque characterization ingredients). I use Ayam. And don't talk to me about depression fatty coconut milk!

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How to make Thai Beef Satay

1. Thai Peanut Sauce

The peanut sauce is a plonk-and-simmer job:

1. Plonk all the ingredients in a medium bucket over medium low heat; and

2. Simmer for 5 minutes, whisking occasionally so the base doesn't catch.

As I said, it's a simple "plonk and simmer"!!

2. How to make Thai Beef Satay

1. Cut beefiness into 2.5cm / 1″ cubes.

2. Mix Satay Marinade ingredients in a bowl.

3. Mix beef into the Satay Marinade.

4. Marinate beef for 24 hours. For this recipe, I don't recommend reducing the marinating time so as to ensure the baking soda has sufficient fourth dimension to properly tenderise the beefiness.

5. Thread beef on to skewers. I like to use brusk skewers that fit inside a skillet. Typically I'll thread 4 cubes on each skewer, only if I'one thousand serving as an appetiser to laissez passer effectually then I might only do 3.

6. Cook skewers on the stove in a griddle pan or skillet – or better still, barbecue them – over high heat. For the near accurate Thai street nutrient experience, cook information technology over charcoal!

7. Turn skewers to cook each side (ie all 4 sides) until nicely charred and cooked through to medium well done which takes around 8 to 10 minutes. It'southward of import to know that beef that's been tenderised with baking soda only becomes tender in one case thoroughly cooked. If it'southward medium rare, then the beef will be on the chewy side because we're using an economical cut of beef. Yes this is the exact opposite of all the rules you read well-nigh cooking steak!!

   An even more astonishing fact out beef tenderised using blistering soda is that it's virtually impossible to overcook. In fact, even when cooked to well washed, it will notwithstanding be pinkish inside!

8. Rest the skewers for 3 minutes before serving. To add together some colour and visual appeal, garnish with a dusting of finely chopped peanuts, coriander/cilantro and finely sliced reddish chilli (use large ones so they aren't spicy).

   And of course, don't forget the peanut sauce!!

It'southward truly impossible to properly capture how tender the beef is in a photo or even in a recipe video!

Notice how pinkish the beefiness is inside, even though this is cooked through to medium. That's the baking soda at work hither – the beef stays pinkish fifty-fifty when cooked beyond medium rare. This is typical with some types of tenderised beefiness, such every bit Korean Beefiness Galbi.

What to serve with Thai Beef Satay

Beef Satay is typically listed as a starter at Thai restaurants. Nonetheless, more frequently than not, it forms part of a main grade when I make information technology. Asian BBQ is a firm favourite menu theme when I take friends over!

Hither's a few suggestions for things to serve on the side, or as a starter:

• Thai Fish Cakes – A popular starter at Thai restaurants, with a Sweet Chilli Dipping Sauce;

• Thai Lettuce Wraps – The Thai version of Chinese lettuce wraps, with a cute lemongrass-flavoured chicken or pork mince filling;

• Rice options – Jasmine rice is the traditional rice served in Thailand. Obviously is fine considering you'll douse information technology with peanut sauce! Else endeavour Thai Fried Rice or Pineapple Fried Rice;

• Salad options – A cooling Thai Greenish Papaya Salad is classic! Meanwhile, some other options for you: Smashed Cucumber Salad with a Ginger Dressing (personal favourite!); Asian Slaw; Asian Side Salad. Then of course, my standard fallback for all things Asian, possibly Australia's favourite salad : Chang's Crispy Noodle Salad (it's a back-of-the-packet life essential!).

Savor! – Nagi x

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Servings 12 – fourteen skewers

Tap or hover to scale

Recipe video above. Meat on sticks is ever a expert thing, and Thai Beef Satay is one of the best! In this beef version of Thai Chicken Satay, a secret tenderising satay marinade makes economical steak astonishingly succulent. And then good, yous can eat information technology plainly – but no one in their right mind would skip the Thai Peanut Sauce!

Annotation: Blistering soda tenderised beef needs to be thoroughly cooked to be tender. The beef is nonetheless a bit chewy if information technology's medium or less (because we're using economical beef).

Summit tip: Splendid to grill on the BBQ, or even ameliorate, over charcoal for a truly authentic Thai feel.

Use leftover sauce for Thai Chicken Satay, Gado Gado (Indonesian Salad with Peanut Sauce) or only douse a bowl of plain rice. You tin't get wrong!

• ▢ xiii-xvi bamboo skewers , 16cm / 6.5" long (Note 1)

Marinade:

• ▢ 600g / ane.2lb beef rump steak (top sirloin in the US) , 2.v cm/ane" pieces (Note 2)
• ▢ i/4 cup coconut mik , full fat (I use Ayam, Note 3)
• ▢ i tbsp curry pulverization (Note 4)
• ▢ 1 tsp white carbohydrate
• ▢ 2 tsp red curry paste (Notation 5)
• ▢ 1/two tsp baking soda / bi-carb (tenderiser, Note 6)
• ▢ 1 tsp salt

Thai Peanut Sauce:

• ▢ one tbsp red curry paste (Note 5)
• ▢ 2/three cup coconut milk , full fat (I apply Ayam, Notation 3)
• ▢ ane/iii cup natural peanut butter , smoothen (Notation 7)
• ▢ 1 1/2 tbsp white sugar
• ▢ 1 tsp dark soy sauce (Annotation 8)
• ▢ one/two tsp table salt
• ▢ 1 tbsp cider vinegar (Annotation 9)
• ▢ i/3 cup water

Cooking & Serving:

• ▢ i ane/2 tbsp vegetable oil , for cooking
• ▢ 2 tbsp peanuts , finely chopped
• ▢ Lime wedges (optional)
• ▢ Coriander / cilantro leaves and sliced ruddy chilli (optional)

• If cooking on a BBQ or over charcoal, soak skewers for 2 hours in water then they don't burn down.

Thai Beef Satay Skewers:

• Mix together the beef and Marinade in a bowl. Comprehend with cling wrap and marinate overnight (practice not reduce marinating time else the beef may not tenderise enough).

• Thread onto skewers – I do 4 pieces each.

• Heat i.v tbsp oil in a big not stick pan over medium loftier oestrus.

• Cook ten minutes (yes, well done!): Cook skewers in batches for 2 to ii 1/2 minutes on all four sides until deep golden (full of viii to ten minutes) and fully cooked through. (Note: baking soda tenderised beef needs to exist thoroughly cooked to be tender. The beef is still a bit chewy if it's medium or less.)

• Rest: Transfer skewers to plate and rest for iii minutes before serving with Peanut Sauce.

Thai Peanut Sauce:

• Place all Peanut Sauce ingredients in a minor saucepan over medium depression heat.

• Stir to combine then simmer, stirring every now and then, for 5 minutes. Adjust consistency with h2o – it should be a pourable just thickish sauce.

• Remove from stove, cover with chapeau and proceed warm while cooking skewers.

Serving:

• Pour sauce into a bowl. Sprinkle with some peanuts – stir some through if y'all desire.

• Pile satay skewers onto a platter, sprinkle with remaining peanuts, coriander and chilli.

• Serve with sauce on the side for dipping. Add a side of Jasmine Rice or Thai Fried Rice or Pineapple Fried Rice to complete the meal!

1. Skewers used for Asian satay tend to be shorter than Western skewers. I like them considering they fit in skillets! I get them from Asian stores. Feel free to make giant ones with longer skewers.

2. Beef – I use rump steak (tiptop sirloin in the Us) which is a mid range economical cut with good beefy flavour that can sometimes be a bit chewy. However, the baking soda/bi carb in the marinade tenderises it – a Thai cooking secret!

If you employ a well-marbled, more premium steak cut, such as a good quality scotch fillet (boneless rib eye), then there'due south no demand to use the baking soda. But practise have care when cooking the skewers not to overcook the beef!

In theory, this recipe will work for pork as well (including tenderising) but I haven't experimented with dissimilar cuts. For chicken, run into Thai Chicken Satay.

3. Coconut milk – Not all coconut milk is created equal. Cheaper brands are diluted with water so have less coconut flavour. I use Ayam which is 89% (some are every bit depression as 53%). Equally for low fat? I take no responsibility if y'all opt to employ information technology!

Leftover coconut milk – freeze it. Find a recipe using leftovers by typing "coconut milk" in the search bar on my website, then hit "Using this ingredient".

4. Back-scratch powder –any is fine here because information technology's a background flavour. I use Clives or Keens (balmy, not hot)

5. Crimson curry paste – The best Thai red curry paste (in my opinion) is Maesri which comes in small cans and also happens to be the cheapest. Sold at big supermarkets (Coles, Woolies, Harris), Asian stores. Only any brand will practice because it'southward an enhancer rather than key flavouring.

If using homemade Thai reddish curry paste, double the back-scratch paste, add 1 tsp fish sauce + ane tsp sugar into the beef marinade, and 2 tsp fish sauce + two tsp sugar into Peanut Sauce (homemade doesn't have the seasonings jar paste does).

6. Blistering soda / bi-carb –This tenderises the beef so mid range steak becomes succulent. Based on a infamous Chinese restaurant technique tovelvet beef. See in post for more information.

7. Natural peanut butter is 100% peanuts and has a stronger peanut season than commercial peanut butter which has sugar and other additives. It is as well thinner so less h2o is required to achieve the correct consistency. Pretty widely available nowadays in the health food section of supermarkets.

Tin can use normal peanut butter spread but the peanut flavour is not as proficient and sauce will exist thicker. Do not exist tempted to dilute with too much water – it volition dilute the flavor.

Sub: 1 cup raw unsalted peanuts blitzed until smooth with ane/2 loving cup or so coconut milk chosen for in the peanut sauce (helps brand it super smooth).

8. Nighttime soy sauce adds seasoning and deepens colour of sauce. Can sub with light or all purpose soy sauce simply sauce colour will exist lighter.

nine. Cider vinegar can be subbed with manifestly white vinegar. Lime juice, rice vinegar or other clear vinegars are an ok substitute just not 100% authentic.

10. Peanut Sauce – makes a bit more than y'all need. Lasts 1 week in the fridge – or freeze. Use leftover for:

• Thai Chicken Satay
• Gado Gado (Indonesian Salad with peanut sauce)
• Sauce for for rice, noodles, veggies (raw or steamed)
• Dip for prawn crackers and vegetables
• As the dressing for this Chinese Craven Salad, Satay Noodle Salad, Peanut Noodle Salad or Sesame Noodles

10. Nutrition assumes all peanut sauce is consumed.

Calories: 182 cal (ix%) Carbohydrates: four yard (ane%) Poly peptide: xiv g (28%) Fat: 13 g (20%) Saturated Fat: 6 g (38%) Cholesterol: 31 mg (10%) Sodium: 383 mg (17%) Potassium: 277 mg (viii%) Fiber: one grand (4%) Carbohydrate: 3 chiliad (3%) Vitamin A: 333 IU (seven%) Vitamin C: one mg (1%) Calcium: 23 mg (2%) Fe: 2 mg (11%)

Keywords: Chicken satay skewers, Thai chicken satay, Thai peanut sauce

Life of Dozer

My iPhone likes to offer "Moments" such as "One year ago today". This is what information technology showed me:

• 

  Clearly I picked Dozer upwardly from the boarder on this twenty-four hours last year!

Information technology as well showed me this 😖:

And this:

iii photos that perfectly capture this twenty-four hours last year!

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Source: https://www.recipetineats.com/beef-satay-with-thai-peanut-sauce/

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