Beef Satay with Thai Peanut Sauce

Method12 steps

1. 1

   Step 1: Cut the beef into ¼-inch thick slices against the grain, then cut each slice down into small, bite-sized pieces. Place into a mixing bowl.

   Uses 1 lb beef top sirloin

2. 2

   Step 2: To make the marinade: Grind coriander seeds (1.5 tsp), cumin seeds (1 teaspoon), and black peppercorns (½ teaspoon) in a mortar and pestle until very fine, then add lemongrass (2 tablespoons), galangal (2 tbsp) and fresh turmeric (1 piece) (if using); pound into a fine paste. Add the turmeric powder (if using), cinnamon (¼ teaspoon), sugar (2 teaspoons), salt (½ teaspoon), vinegar, and coconut milk (⅔ cup); stir to mix well.

   Uses 1.5 tsp coriander seeds · 1 teaspoon cumin seeds (toasted) · ½ teaspoon black peppercorns · 2 tablespoons lemongrass (thinly sliced) · 2 tbsp galangal · 1 piece fresh turmeric · ¼ teaspoon ground cinnamon · 2 teaspoons brown sugar (or granulated sugar)

3. 3

   Step 3: Pour the marinade over the beef and massage it with your hands, making sure that no pieces of meat are stuck together. Cover and refrigerate for at least 1 hour and up to overnight.

   Minimum beef marination · 60 minUses beef cut against grain into small quarter-inch thick pieces · ground spice and aromatic paste mixed with cinnamon, sugar, salt, vinegar and two-thirds cup coconut milk

4. 4

   Step 4: Meanwhile, make the peanut sauce. Using a food processor or mortar and pestle, grind the peanuts and sesame seeds into a fine meal, being careful not to over grind them into nut butter.

   Uses ½ cup roasted peanuts · 2 tablespoons toasted white sesame seeds

5. 5

   Step 5: In a small pot over medium heat, bring about ¼ cup (60 ml) of the coconut milk (¼ cup) to a boil. Turn the heat to medium-low, then add the red curry paste (2 tablespoons) and stir to mix well. Keep cooking for about 2 minutes until it is very thick, and coconut oil starts to separate from the paste.

   Fry curry coconut paste · 2 minUses 2 tablespoons red curry paste · ¼ cup peanut-sauce coconut milk

6. 6

   Step 6: Stir in the rest of the coconut milk, ground peanuts, ground sesame seeds (if using), fish sauce (1 teaspoon), palm sugar (2 tablespoons) and tamarind paste (2 tablespoons). Simmer for about 5 minutes until it has thickened into a dip-like consistency, stirring frequently to prevent the bottom from scorching.

   Simmer Peanut Sauce · 5 minUses remaining 1 cup peanut-sauce coconut milk · 1 teaspoon fish sauce · 2 tablespoons finely chopped palm sugar (or brown sugar) · 2 tablespoons tamarind paste · red curry paste cooked thick in quarter cup sauce coconut milk for two minutes · roasted peanuts and toasted sesame ground to fine meal

7. 7

   Step 7: Taste and adjust seasoning with more sugar, fish sauce (to taste), and tamarind paste (to taste) as needed.

   Uses extra palm sugar to taste · extra fish sauce to taste · extra tamarind paste to taste · peanut sesame coconut sauce with palm sugar, fish sauce and tamarind

8. 8

   Step 8: To make the pickling liquid for the ajaad: In a small pot over medium heat, combine vinegar, sugar (¼ cup), and salt (⅛ teaspoons); cook just until the sugar is completely dissolved. Allow to cool completely.

   Uses ½ cup white vinegar · ¼ cup granulated sugar · ⅛ teaspoons table salt

9. 9

   Step 9: Thread the marinated beef onto about 30 six-inch bamboo skewers, using 3 small pieces per skewer. Cover the pointed ends with meat and lay the skewers flat on a plate.

   Uses beef marinated refrigerated at least one hour

10. 10

    Step 10: Oil and preheat the grill to medium. Tear off 2 pieces of aluminum foil, each 8-inch wide, and fold them in half lengthwise so that you have a long rectangle about 4 inches wide. Place this onto the grill, and this is where the handles of the skewers will rest to prevent them from burning.

    Uses oil for greasing the grill

11. 11

    Step 11: Brush the top side of the skewers with coconut milk (0.25 cup), then place them on the grill, coconut-milk-side down. Brush the other side of the skewers with coconut milk and grill for a minute or so just until it has nice grill marks and is about halfway cooked. Flip the skewers and grill the other side just until done. These are small and thin skewers and should only take 2-3 minutes to cook, and you do not need to cover them. If you have space on the grill, you can grill your bread along with the skewers, otherwise you can grill them after.

    Grill Satay · 3 minUses 0.25 cup coconut milk · 4 slices white bread (optional, for serving) · three pieces of marinated beef on each bamboo skewer

12. 12

    Step 12: When ready to serve, finish the ajaad by placing the cucumber (0.5 cup), shallots (1 tablespoon), and chilies into a small bowl then pour the cooled vinegar mixture over them. (Tip: You don’t want to combine the cucumber with the pickling liquid longer than about 10 minutes before serving to preserve the crunch and freshness of the cucumber.) Pour the peanut sauce onto a plate with a little depth, which will allow people to dip the whole skewer in one go. Serve the beef satay on a platter alongside the peanut sauce, ajaad, and toast.

    Uses 0.5 cup cucumber · 1 tablespoon thinly sliced shallots · 8 slices Thai chilies or jalapenos (or to taste) · half cup vinegar with quarter cup sugar and one-eighth teaspoon salt dissolved, then cooled completely · seasoned peanut sauce ready for dipping · beef skewers grilled through and optional grilled white bread