Beef Satay Sticks with Satay Sauce

by

Tenina Holder

POSTED March 2, 2020 (LAST UPDATED October 14, 2020)

Serves

4

Total Time

1hrs 10mins

Calories

837

This is pretty hot (use less dried chillies should you prefer mild sauce!) a little bit sweet, as satay should be and when you combine it with the very delicious marinated beef.

recipe-image

    INGREDIENTS


  • Beef bottom round roast icon
    Beef bottom round roast

    500 g (about 2 cups)cubed

  • Water icon
    Water

    30 g (about 2 tablespoons)hot

  • Cucumber icon
    Cucumber

    ½ (about 150 g)cubed

  • Red onion icon
    Red onion

    ½ (about 68 g)cubed

  • Fennel seeds icon
    Fennel seeds

    ½ teaspoon (about 1 g)

  • Coriander seeds icon
    Coriander seeds

    1 tablespoon (about 6 g)

  • Cumin seeds icon
    Cumin seeds

    2 ½ teaspoons (about 5 g)

  • Yellow onion icon
    Yellow onion

    1 (about 140 g)

  • Fresh turmeric icon
    Fresh turmeric

    20 g (about 3 ⅝ tablespoons)

  • Golden caster sugar icon
    Golden caster sugar

    1 tablespoon (about 13 g)

  • Lemongrass stalk icon
    Lemongrass stalk

    3 (about 36 g)

  • Soy sauce icon
    Soy sauce

    2 tablespoons (about 30 ml)

  • Extra virgin olive oil icon
    Extra virgin olive oil

    40 g (about 2 ⅞ tablespoons)

  • Dried chinese red chili icon
    Dried chinese red chili

    596 g (about 2 ½ cups)

  • Coriander seeds icon
    Coriander seeds

    ½ teaspoon

  • Garlic clove icon
    Garlic clove

    2 (about 12 g)

  • Shrimp paste icon
    Shrimp paste

    1 teaspoon (about 6 g)

  • Roasted peanuts icon
    Roasted peanuts

    100 g (about 100)

  • Coconut cream icon
    Coconut cream

    100 g (about ¼ cup)

  • Tamarind paste icon
    Tamarind paste

    1 teaspoon (about 6 g)

  • Sea salt icon
    Sea salt

    1 pinch

  • Peanut butter icon
    Peanut butter

    100 g (about ½ cup)

  • Lemon juice icon
    Lemon juice

    as needed

    METHOD


  • 1. Add fennel seeds, coriander seeds and cumin seeds to a clean frying pan
  • 2. Fry in frying pan until fragrant - high heat
  • 3. Transfer content of frying pan to TM5 bowl
  • 4. Blitz - approx 1 min, speed 10
  • 5. Scrape down sides of TM5 bowl
  • 6. Add yellow onion, fresh turmeric, golden caster sugar, lemongrass stalk, soy sauce and extra virgin olive oil to the sauce
  • 7. Mix - approx 1 min, speed 8
  • 8. Scrape down sides of TM5 bowl
  • 9. Add beef bottom round roast to a clean large glass bowl
  • 10. Pour sauce into meat and mix
  • 11. Cover with plastic wrap
  • 12. Refrigerate in fridge - approx 3 hr
  • 13. Add dried chinese red chili and water to a clean small glass bowl
  • 14. Soak - 20 min
  • 15. Add coriander seeds and cumin seeds to the frying pan
  • 16. Heat in frying pan until fragrant - high heat
  • 17. Clean TM5 bowl
  • 18. Transfer content of frying pan to TM5 bowl
  • 19. Blitz - approx 1 min, speed 10
  • 20. Scrape down sides of TM5 bowl
  • 21. Drain peppers
  • 22. Transfer peppers to sauce
  • 23. Add yellow onion, garlic clove, lemongrass stalk, shrimp paste and extra virgin olive oil to the sauce
  • 24. Chop - approx 1 min, speed 10
  • 25. Scrape down sides of TM5 bowl
  • 26. Cook - approx 5 min, Varoma, speed 1
  • 27. Then add roasted peanuts, coconut cream, tamarind paste, golden caster sugar, sea salt, peanut butter, soy sauce and lemon juice to the sauce
  • 28. Cook then set aside - approx 10 min, 100°C, reverse speed 1
  • 29. Soak 8 clean skewer with water - approx 1 hr
  • 30. Divide meat between 8 skewer
  • 31. Cook in frying pan until browned - high heat
  • 32. Serve sauce with 8 skewer
  • 33. Garnish with cucumber and red onion

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