Beef Satay is marinated in a medley of spices and coconut milk to tenderize the meat and leads to the most moist and soft beef satay appetizer ever. Gluten Free and Dairy Free too.
I’m not big on beef. I was never a fan of steaks (if anything I would demand my meat to be well done before letting it touch my lips) and I never jumped on the burger band-wagon.
Last year apparently I only blogged and shared two beef recipes the entire year (both prepared for the Daring Cooks group I was a part of) – boeuf bourguignon and braised short ribs. There’s a common theme there – if I’m going to be having beef I prefer it cooks for hours and is tender enough to fall off the bone. One of my all time favorite beef recipes is of course a tasty beef stew but even that I only make once a year max.
Since starting traveling 6 months ago I have basically given up beef, having only prepared it once during a cooking class in the last six months, and staying away from it at restaurants.
So in all likelihood this is probably the only beef recipe you’ll see on the blog in 2013 and in that case you’re in for a good one.
A few weeks ago D joined me in (his first ever) cooking class at the Blue Elephant Cooking School in Bangkok. This was hands down the most professional cooking class I have ever taken, with a full on kitchen set with mirrors hanging off the ceilings and classroom desks and chairs for all the students. And so instantly I knew the recipes would be top notch.
All of the recipes were amazing (and in time I’ll share them all), but today, on to the beef satay. Thai cuisine is full of so many amazing and flavorful recipes and beef satay is just one of them.
This dish is essentially beef (or chicken, tofu, etc) marinated, skewered and grilled. It is eaten with a peanut sauce that will no joke have you licking your fingers.
As much as I wasn’t looking forward to this dish since I’m not a big fan of beef, I can’t deny that I loved it. The beef tenderloin is incredibly tender on its own but with the help of the coconut milk becomes even more so and the complexity of all the different spices combined together is truly magical.
Paired with the peanut sauce, you won’t be able to tear yourself away from this dish. No joke.
Don’t worry, if you don’t eat beef, try this with tofu or chicken – I haven’t tried that yet, but will the first chance I get.
No grill? Not to worry – either use a grill pan, bake these in your oven.
- 80 grams beef tenderloin, cut into 2 inch long thin strips
- 4 bamboo sticks (soaked in water for 5-10 minutes)
- For the marinade:
- 2 cloves garlic, crushed
- 2 corianader roots, cut (substitute with cilantro stems)
- 1 drop vanilla extract
- 1 teaspoon curry powder
- ½ teaspoon ground turmeric
- 4 teaspoons coconut milk
- ¼ teaspoon ground white pepper
- ¼ teaspoon ground roasted coriander seeds (substitute coriander powder)
- ¼ teaspoon ground cumin seeds (substitute ground cumin)
- 1 teaspoon white sugar
- ¼ teaspoon salt
- 1 tablespoon vegetable oil
- 2 teaspoons light soy sauce (use gluten free tamari for gluten free version)
- In a mortar combine garlic, coriander root and white pepper. Pound until a paste forms.
- In a large bowl combine paste with remaining marinade ingredients (adding the soy sauce and oil last). Mix until smooth.
- Add strips of beef to the marinade and mix so make sure marinade is absorbed. Add more coconut milk if mixture is too dry. Cover and marinade at least 30 minutes or overnight in refrigerator.
- Remove beef from marinade and skewer onto the bamboo stick in a zigzag fashion.
- Add some vegetable oil to paper towel and oil the grill. Grill beef for 3-5 minutes per side, brushing each side with some additional coconut milk (to make the beef more tender).
- Serve with peanut sauce.
Recipe from Blue Elephant Cooking School