Cooking Index - Cooking Recipes & IdeasBeef Satay Recipe - Cooking Index

Beef Satay

Type: Meat
Serves: 8 people

Recipe Ingredients

2 lbs 908g / 32ozBeef - chicken, or mutton
6 tablespoons 90mlSugar - castor
1 1/2 cups 355mlPeanuts - ground
  Lemon grass - (1 piece)
1 teaspoon 5mlCumin
1 teaspoon 5mlSalt
2 teaspoons 10mlOnions - (or less) (large)
5   Garlic cloves
1 teaspoon 5mlTurmeric
2 tablespoons 30mlCoriander
1 oz 28gGinger
1/4 cup 59mlVegetable oil
1/4 cup 59mlWater
  Peanut Sauce
1 1/2 lbs 681g / 24ozPeanuts
5   Garlic cloves
  Lemon grass - (2 pieces)
1/2 cup 55g / 1.9ozSesame seeds
2 tablespoons 30mlChili pepper
1 tablespoon 15mlShrimp paste - dried
2 tablespoons 30mlOnions (large)
3 oz 85gTamarind
1/2 cup 99g / 3.5ozSugar
  Ginger - 1 piece
4 teaspoons 20mlSalt
6 cups 1422mlCoconut milk

Recipe Instructions

Cut meat into strips, pound meat, then cut into cubes and season with meat tenderizer. Pound separately garlic, onions, lemon grass and ginger. Mix together meat, pounded ingredients, salt and sugar. Marinate for at least 4 hours, preferably overnight.

Thread meat onto skewers. Sprinkle oil mixture (1/2 oil, 1/2 water) over meat and grill until done.


Make the tamarind paste: add the tamarind to water and soak for 2 hours. During this time, squeeze the tamarind so that it becomes pulpy. Filter the liquid through a strainer to remove seeds, stem and skin of the fruit.

Pound the onions, garlic and ginger. Roast the peanuts, remove skins and grind finely.

Fry the shrimp paste on medium heat for a few minutes. Add the onion and garlic paste to the frying pan. Fry the onions until white. Don't brown them. Add the lemon grass, ginger, dried chilies, peanuts, sesame seeds, coconut milk, sugar, salt and tamarind paste. Cook until the gravy is thick.


Mrs. Leslie Hawker


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