Sate Daging Sapi dengan Saus Kacang Thailand

Name: Sate Daging Sapi dengan Saus Kacang Thailand
Total time: 1470 min
Yield: 12 porsi
Cuisine: Indonesian
Ingredients: 13 -16 bamboo skewers (, 16cm / 6.5" long (Note 1)); 600 g / 1.2lb beef rump steak (top sirloin in the US) (, 2.5 cm/1" pieces (Note 2)); 1/4 cup coconut mik (, full fat (I use Ayam, Note 3)); 1 tbsp curry powder ((Note 4)); 1 tsp white sugar; 2 tsp red curry paste ((Note 5)); 1/2 tsp baking soda / bi-carb ((tenderiser, Note 6)); 1 tsp salt; 1 tbsp red curry paste ((Note 5)); 2/3 cup coconut milk (, full fat (I use Ayam, Note 3)); 1/3 cup natural peanut butter (, smooth (Note 7)); 1 1/2 tbsp white sugar; 1 tsp dark soy sauce ((Note 8)); 1/2 tsp salt; 1 tbsp cider vinegar ((Note 9)); 1/3 cup water; 1 1/2 tbsp vegetable oil (, for cooking); 2 tbsp peanuts (, finely chopped); Lime wedges ((optional)); Coriander / cilantro leaves and sliced red chilli ((optional))

Recipe video above. Meat on sticks is always a good thing, and Thai Beef Satay is one of the best! In this beef version of Thai Chicken Satay, a secret tenderising satay marinade makes economical steak astonishingly succulent. So good, you can eat it plain – but no one in their right mind would skip

⏱️ 1470 menit 🔪 Persiapan: 15 menit 🔥 Masak: 15 menit 📊 Sulit ⭐ 5.0 (33) 👁️ 39 dilihat

👨‍🍳 Mulai Masak

Sate Daging Sapi dengan Saus Kacang Thailand

Foto: RecipeTin Eats

Bahan-bahan

12 porsi

13 -16 bamboo skewers (, 16cm / 6.5" long (Note 1))
600 g / 1.2lb beef rump steak (top sirloin in the US) (, 2.5 cm/1" pieces (Note 2))
1/4 cup coconut mik (, full fat (I use Ayam, Note 3))
1 tbsp curry powder ((Note 4))
1 tsp white sugar
2 tsp red curry paste ((Note 5))
1/2 tsp baking soda / bi-carb ((tenderiser, Note 6))
1 tsp salt
1 tbsp red curry paste ((Note 5))
2/3 cup coconut milk (, full fat (I use Ayam, Note 3))
1/3 cup natural peanut butter (, smooth (Note 7))
1 1/2 tbsp white sugar
1 tsp dark soy sauce ((Note 8))
1/2 tsp salt
1 tbsp cider vinegar ((Note 9))
1/3 cup water
1 1/2 tbsp vegetable oil (, for cooking)
2 tbsp peanuts (, finely chopped)
Lime wedges ((optional))
Coriander / cilantro leaves and sliced red chilli ((optional))

Langkah-langkah

If cooking on a BBQ or over charcoal, soak skewers for 2 hours in water so they don't burn.
Mix together the beef and Marinade in a bowl. Cover with cling wrap and marinate overnight (do not reduce marinating time else the beef may not tenderise enough).
Thread onto skewers - I do 4 pieces each.
Heat 1.5 tbsp oil in a large non stick pan over medium high heat.
Cook 10 minutes (yes, well done!): Cook skewers in batches for 2 to 2 1/2 minutes on all 4 sides until deep golden (total of 8 to 10 minutes) and fully cooked through. (Note: baking soda tenderised beef needs to be thoroughly cooked to be tender. The beef is still a bit chewy if it's medium or less.)
Rest: Transfer skewers to plate and rest for 3 minutes before serving with Peanut Sauce.
Place all Peanut Sauce ingredients in a small saucepan over medium low heat.
Stir to combine then simmer, stirring every now and then, for 5 minutes. Adjust consistency with water - it should be a pourable but thickish sauce.
Remove from stove, cover with lid and keep warm while cooking skewers.
Pour sauce into a bowl. Sprinkle with some peanuts - stir some through if you want.
Pile satay skewers onto a platter, sprinkle with remaining peanuts, coriander and chilli.
Serve with sauce on the side for dipping. Add a side of Jasmine Rice or Thai Fried Rice or Pineapple Fried Rice to complete the meal!