Name: Beef Satay Sticks with Satay Sauce
Prep time: 40 min
Cook time: 15 min
Total time: 315 min
Ingredients: 500 g cubed Beef bottom round roast; 30 g hot Water; ½ cubed Cucumber; ½ cubed Red onion; ½ teaspoon Fennel seeds; 1 tablespoon Coriander seeds; 2 ½ teaspoons Cumin seeds; 1 Yellow onion; 20 g Fresh turmeric; 3 teaspoons Golden caster sugar; 3 Lemongrass stalk; 2 tablespoons Soy sauce; 40 g Extra virgin olive oil; 595 g Dried chinese red chili; ½ teaspoon Coriander seeds; 2 Garlic clove; 1 teaspoon Shrimp paste; 100 g Roasted peanuts; 100 g Coconut cream; 1 teaspoon Tamarind paste; 1 pinch Sea salt; 100 g Peanut butter; as needed Lemon juice

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Beef Satay Sticks with Satay Sauce

Tenina Holder

Posted 2 March 2020 (Last updated 11 October 2021)

Serves

Total Time

5hrs 15mins

Calories

1122

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.

Ingredients

Beef bottom round roast500 gcubed
Water30 ghot
Cucumber½cubed
Red onion½cubed
Fennel seeds½ teaspoon
Coriander seeds1 tablespoon
Cumin seeds2 ½ teaspoons
Yellow onion1
Fresh turmeric20 g
Golden caster sugar3 teaspoons
Lemongrass stalk3
Soy sauce2 tablespoons
Extra virgin olive oil40 g
Dried chinese red chili595 g
Coriander seeds½ teaspoon
Garlic clove2
Shrimp paste1 teaspoon
Roasted peanuts100 g
Coconut cream100 g
Tamarind paste1 teaspoon
Sea salt1 pinch
Peanut butter100 g
Lemon juiceas 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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