Best 9 Beef Satay With Spicy Mango Dip Recipes

BEEF SATAY

Steps:

• Slice the beef against the grain into 1/2-inch wide strips and place into a large resealable bag. In a bowl, whisk together the soy sauce, oil, lime juice, brown sugar, garlic and ginger. Pour the marinade into the bag over the beef. Seal the bag and toss to coat completely. Place the bag into a large bowl and put into the refrigerator to marinate for at least 1 hour or as long as overnight.
• To serve: Preheat a grill or grill pan over medium-high heat. Thread 24 of the beef strips onto the skewers. Oil the grill gates and place the beef on the grill. If desired, reserve the remaining beef strips and marinade for another use, such as Round 2 Recipe Beef and Cabbage Stir Fry. Cook the skewers 2 to 3 minute per side. Remove from the heat, place on a serving platter and sprinkle with the scallions. Serve immediately.

HOW TO MAKE BEEF SATAY

Steps:

• Place ginger, garlic, onion, brown sugar, fish sauce, vegetable oil, soy sauce, coriander, cumin, turmeric, and cayenne pepper into a mixing bowl; whisk into a smooth marinade.
• Bruise lemon grass by hitting it lightly several times with the back of a large chef's knife; mince the lemon grass and add to the marinade.
• Cut beef sirloin into strips about 2 1/2 inches long and 1/8 inch thick. Thoroughly mix the beef into marinade until all beef strips are completely coated, about 1 minute. Cover bowl with plastic wrap and marinate in refrigerator for 2 to 4 hours.
• Preheat an outdoor grill for high heat and lightly oil the grate.
• Remove beef from marinade and shake off excess marinade. Thread 1/4 the meat onto each metal skewer.
• Arrange skewers on the preheated grill and cook until the meat stops sticking to the grill, about 1 to 2 minutes. Flip skewers over onto other side and cook until meat is well browned and shows grill marks, 2 to 2 1/2 minutes. Turn onto first side again and cook until meat is still slightly pink, 2 more minutes. Transfer to a platter and let skewers rest about 2 more minutes before serving.

BEEF SATAY

Steps:

• Cut flank steak in half lengthwise and freeze for 30 minutes.
• Combine soy sauce and all other ingredients in a measuring cup, set aside.
• Remove flank steak from the freezer and slice each piece across the grain into 1/4 inch thick strips.
• Weave meat onto individual bamboo skewers.
• Dunk meat end of each skewer in the marinade to coat.
• Lay the skewers in a shallow dish, propping up the exposed ends of the skewers to keep them clean.
• Pour the remaining marinade over the meat.
• Refrigerate for EXACTLY one hour (any more and the meat will start to get mushy.).
• Adjust an oven rack to the top position and heat the broiler.
• Lay the skewers in a single layer on a wire rack set over a rimmed baking sheet and cover the skewer ends with foil. (May have to broil 2 different sets.).
• Broil 6-7 minutes, flipping the skewers halfway through, until meat is browned.
• Serve immediately.

SPICY BEEF SATAY

Steps:

• In a small saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; simmer, uncovered, about 25 minutes or until reduced to 1/2 cup., Meanwhile, in a large bowl, combine almonds, mint, onion, lemon juice, garlic and spices. Crumble beef over mixture and mix lightly but thoroughly. Divide into 24 pieces. Shape each piece into a 3x1-in. rectangle; insert a soaked wooden appetizer skewers into each., Broil 6 in. from the heat 2-4 minutes on each side or until a thermometer reads 160°. Arrange on a serving platter. Drizzle with sauce mixture and sprinkle with parsley.

BEEF SATAY WITH A PEANUT DIPPING SAUCE

Steps:

• Place the beef strips in a medium-sized bowl and pour the teriyaki sauce over them. Add 1 tablespoon of ginger, 1 tablespoon garlic and the salt to the bowl and stir to combine. Marinate, refrigerated, while you make the dipping sauce. In a small bowl, combine the remaining ginger, peanut butter and coconut milk in a small bowl and whisk together. Add the sesame oil, soy sauce, brown sugar, lime juice, fish sauce, cayenne pepper and 1 teaspoon garlic to the bowl and whisk to combine. Place the sauce in a serving bowl and garnish with the cilantro and chopped peanuts. To serve the satays, set-up a Hibachi or indoor grill on the dining table with the carrots, celery and shiso around the grill. Remove the beef strips from the refrigerator and use skewers to thread the meat. Have your guests grill the satays themselves over the grill, about 30 seconds to 1 minute on each side for medium-rare. Serve, with the dipping sauce and veggies on the side.

MARINATED BEEF SATAYS WITH SWEET CHILE DIPPING SAUCE

Steps:

• Marinate steak in a bowl with oils, soy sauce, wine, garlic, scallions, black pepper, and sugar. Let stand at least 4 hours refrigerated.
• On a hot oiled grill, cook satays until medium rare.
• On a large plate, arrange red lettuce, noodles, and basil. Wrap beef, noodles, and basil with the lettuce, in amounts desired. Dip into the Sweet Chile Dipping Sauce.
• Suggested drink: Singha Beer
• In a hot saute pan, coat with oil and cook pepper, shallots, ginger, chiles, and lemongrass until soft. Deglaze with juice. Add honey and salt and check for seasoning. Serve at room temperature.

BEEF SATAY

Steps:

• Remove all fat from meat.
• Cut meat into strips approx 2 1/2 cm thick, then cut each strip into 5mm pieces.
• Mix remaining ingredients marinade ingredients together (except for extra oil).
• Add meat; mix well.
• Let stand overnight or for several hours.
• Drain marinade from meat; reserve marinade for sauce.
• Thread meat on bamboo skewers.
• Put under hot grill; grill until golden brown and cooked through.
• Turn skewers frequently, brushing with extra oil.
• Serve with Sate Sauce.
• Sate Sauce: Heat butter in pan; add peeled and finely-chopped onion; saute gently until onion is golden brown.
• Add remaining ingredients; mix well.
• Add reserved marinade; stir until combined.
• Bring to boil; boil uncovered 5 minutes or until sauce is thick.
• Serve hot or cold.
• Serves 6.

BEEF SATAY WITH PEANUT SAUCE

Steps:

• In a small bowl, stir together the peanut butter, soy sauce, vinegar, lemon juice, 1 tablespoon of the dressing mix, and 3/4 cup water and set aside.
• If the beef strips have not already been flattened, gently pound them flat with a rolling pin. In a bowl, toss together the beef, oil, and remaining salad-dressing mix. Coat each strip of beef well and thread a skewer through it.
• Broil 2 to 3 minutes per side. Serve the satays hot with the dipping sauce.

BEEF SATAYS WITH ASIAN DIPPING SAUCE

Steps:

• Soak 24- 6 inch wooden or bamboo skewers in water for 30 minutes.
• Freeze steak 20 minutes.
• Combine vinegar, red pepper, sugar, shallot, ginger, chile garlic sauce, and lemon zest in small serving bowl to make dipping sauce.
• Blanch yellow peppers in boiling water for 1 minute.
• Drain, rinse with cold water, and pat dry with paper towels.
• Toss in medium bowl with 2 tablespoons dipping sauce.
• Preheat broiler or BBQ.
• Slice steak into 24 very thin strips and sprinkle with salt.
• Thread 1 beef strip, 1 yellow pepper triangle and 1 scallion piece onto each skewer, twisting meat as you go.
• Broil or BBQ until cooked through, 3 to 5 minutes on each side.
• Serve 2 satays per person, with dipping sauce.