Satay Beef - Nuea Satay Recipe - Cooking Index
Satay Beef - Nuea Satay Recipe - Cooking Index
| 8 oz | 227g | Sirloin or flank steak - 1 inch x 3 inches |
| 1/3 cup | 78ml | Coconut milk |
| 2 tablespoons | 30ml | Fresh cilantro leaves |
| 3 tablespoons | 45ml | Sugar |
| 1 tablespoon | 15ml | Yellow curry powder |
| 1/3 cup | 78ml | Fish sauce - (nam pla) |
| 1 tablespoon | 15ml | Oil |
Satays are one of Thailand's most popular appetizers.
In a large bowl mix together all the ingredients for the marinade.
Dip each piece of meat in the sauce and set aside. Cover and leave in refrigerator for 15 minutes. Weave each piece of meat onto an 8 inch skewer lengthwise.
Broil/grill for 5 minutes on each side or pan-fry.
To pan-fry, brush a large non-stick pan with coconut milk or leftover marinade and pan-fry meat for 2 to 3 minutes on each side. Brush meat with the sauce as it is turned.
Serve with peanut sauce (Nam Jim Satay).
Source:
Bill Wight
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