How to Make Beef Satay

This beef satay recipe is Chef John's version of the popular Thai Malaysian appetizer of grilled sirloin strips flavored with sweet, zesty marinade.

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 484 Calories

Ingredients

• 2 tablespoons vegetable oil
• 2 tablespoons soy sauce
• 1 tablespoon ground cumin
• 4 cloves garlic, crushed
• 2 tablespoons minced onion
• 2 tablespoons ground coriander
• 1 tablespoon grated fresh ginger root
• 1 2-inch piece of fresh lemon grass (white part only)
• 2 pounds beef top sirloin, trimmed
• 4 12-inch long metal skewers
• 0.5 teaspoon ground turmeric
• 0.25 cup packed brown sugar
• 0.125 teaspoon cayenne pepper
• 0.25 cup fish sauce

Recipe Instructions

Step 1

Preheat an outdoor grill for high heat. Lightly oil the grate.

Step 2

Whisk together brown sugar, fish sauce, garlic, onion, oil, soy sauce, coriander, ginger, cumin, turmeric, and cayenne pepper in a mixing bowl until smooth.

Step 3

Cut beef sirloin into strips about 2 1/2-inches long and 1/8 inch-thick. Stir beef into marinade until beef is completely coated, about 1 minute. Cover the bowl with plastic wrap and marinate in the refrigerator for 2 to 4 hours.

Step 4

Remove beef from marinade and shake off excess marinade. Thread 1/4 of the meat onto each metal skewer. Discard remaining marinade.

Step 5

Arrange skewers on the preheated grill; cook until meat stops sticking to the grill, 1 to 2 minutes. Flip skewers and continue cooking until meat is well browned and shows grill marks, 2 to 2 1/2 minutes. Flip skewers once more; cook until meat is still slightly pink, about 2 minutes. Transfer skewers to a platter; let rest for 2 minutes before serving.

Step 6

Bruise lemongrass by hitting it lightly several times with the back of a large chef's knife; mince lemongrass and add to marinade.