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
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.
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)
