Uploaded November 2023 | Updated September 2026, 5 hours ago
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Since I first had it sometime in my childhood, beef satay has been one of my favorite things. I have always enjoyed cumin and peanuts and grilled food. We didn’t actually make peanut sauce to go with this batch, but that is a delicious option. Just some chopped, well-roasted peanuts will make an excellent garnish for this grilled beef.
I generally envision satay as a skewered item, as it is convenient for restaurants and food carts to handle it that way, but for myself on my castiron hibachi, skewering is not especially helpful or necessary. If you wish to use skewers that is certainly fine.
As to the cut of beef, I like to use cuts which might usually be thought of as tough, because they typically also have better flavor. For the video we used a blade steak which we pounded thin and cut into strips. Skirt steak would also make truly excellent satay but finding it can be challenging.
Makes enough for 4-6 portions.
Equipment:
large mixing bowl
food processor, blender or serious immersion blender (Bamix)
Ingredients:
2 lb beef skirt, blade steak, sirloin, miami-style short rib (bones removed)
2 Tbsp brown sugar
2 Tbsp fish sauce
2 cloves garlic crushed
1 Tbsp shallot minced; or onion
1 Tbsp neutral veg oil
1 Tbsp soy sauce
1 Tbsp coriander ground
1/2 Tbsp fresh ginger grated
1/2 Tbsp cumin ground
1/4 tsp turmeric ground
1/8 tsp cayenne
2 in lemongrass sliced somewhat thin
Procedure:
1. Combine all ingredients except for the meat in the blender.
2. Blend all the non-meat ingredients thoroughly until the mix is as smooth as it can become; the lemongrass will remain spiky.
3. Coat the meat pieces in the marinade and allow to sit for a couple hours or overnight before grilling over high heat to get good color.
4. Serve with rice and ajaad and/or peanut sauce.
Music: bensound.com/royalty-free-music
Check our our Patreon! patreon.com/loveyourfood
Need a kitchen thermometer? Check out ChefsTemp! Use code LoveYourFood for 15% off a meat thermometer! shareasale.com/u.cfm?d=1003201&m=111859&u=3322095&afftrack=
Since I first had it sometime in my childhood, beef satay has been one of my favorite things. I have always enjoyed cumin and peanuts and grilled food. We didn’t actually make peanut sauce to go with this batch, but that is a delicious option. Just some chopped, well-roasted peanuts will make an excellent garnish for this grilled beef.
I generally envision satay as a skewered item, as it is convenient for restaurants and food carts to handle it that way, but for myself on my castiron hibachi, skewering is not especially helpful or necessary. If you wish to use skewers that is certainly fine.
As to the cut of beef, I like to use cuts which might usually be thought of as tough, because they typically also have better flavor. For the video we used a blade steak which we pounded thin and cut into strips. Skirt steak would also make truly excellent satay but finding it can be challenging.
Makes enough for 4-6 portions.
Equipment:
large mixing bowl
food processor, blender or serious immersion blender (Bamix)
Ingredients:
2 lb beef skirt, blade steak, sirloin, miami-style short rib (bones removed)
2 Tbsp brown sugar
2 Tbsp fish sauce
2 cloves garlic crushed
1 Tbsp shallot minced; or onion
1 Tbsp neutral veg oil
1 Tbsp soy sauce
1 Tbsp coriander ground
1/2 Tbsp fresh ginger grated
1/2 Tbsp cumin ground
1/4 tsp turmeric ground
1/8 tsp cayenne
2 in lemongrass sliced somewhat thin
Procedure:
1. Combine all ingredients except for the meat in the blender.
2. Blend all the non-meat ingredients thoroughly until the mix is as smooth as it can become; the lemongrass will remain spiky.
3. Coat the meat pieces in the marinade and allow to sit for a couple hours or overnight before grilling over high heat to get good color.
4. Serve with rice and ajaad and/or peanut sauce.
Music: bensound.com/royalty-free-music
