Satay Nuea (Southeast Asian Beef Satay)
Justin Kanter
ingredients
- 1 large sirloin steak
- Meat Marinade:
- 1/3 cup coconut milk
- 1/2 tbs of curry powder
- 1 tbs of sugar
- 2 tbs of cilantro leaves, chopped
- 2 tbs of fish sauce
- 1/2 tbs of vegetable oil
- bamboo skewers
- Satay Sauce:
- 1/2 cup of crunchy peanut butter
- 1/3 cup of coconut milk
- 1 tsp of roasted chili paste
- 2 tsp of red curry paste
- 1 tsp of palm sugar
- 1 tbs of chicken stock or water
- Garnish:
- 4 shallots, cut into quarters
- 1 medium cucumber, de-seeded, peeled and cut into bite-sized pieces.
directions
- 1
In a medium size bowl combine marinade ingredients. Cut meat into thin strips and coat with marinade. Cover and refrigerate for 2 hours. Soak bamboo skewers in water.
- 2
Make satay sauce. Add peanut butter to a small sauce pan over a medium heat. Stir until melts. Add roasted chili and red curry pastes. Stir well. Add coconut milk stir. Turn heat down and add the palm sugar. Keep stirring. Once the sauce thickens add chicken stock and stir. Turn heat off and set aside.
- 3
When ready, skewer the meat strips. Heat 1/2 tbs of vegetable oil in a pan over a medium high heat. Add skewers and cook for 4-5 minutes on each side. Return the satay sauce to stove and heat. Stir the sauce well and then serve in a small bowl. Arrange the shallots and cucumber on the serving plate.
Source: Justin Kanter
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