Beef satay is one of my favorite dishes. After the necessary cooking time has elapsed, an almost magical transformation takes place, and it’s just an amazing dish that develops in the pot.
Satay or saté originates from Indonesian cuisine but can be found all over the world today. This recipe is inspired by the traditional satay recipe, which is usually skewered and marinated. The panang beef curry recipe might also interest you if you like saucy beef dishes.
With a good side dish, this beef satay should easily feed about 4 people. However, if you need to feed more, I recommend doubling or tripling the recipe.
If you end up with leftovers, make sure not to throw them away as they reheat really, really well. I recommend storing leftovers in the refrigerator, but you can freeze them if you want them to last longer.
Tips for beef satay
Patience is the key element in this recipe. Indeed, depending on the quantity made, you will have to wait more or less time for the magic to happen.
In fact, there is really a precise moment when the sauce takes on a certain consistency and appearance. From there, you just have to wait for the meat to become tender.
Want another saucy beef dish? Check out the Chinese beef and onions page
This recipe uses a homemade satay paste instead of a ready-made paste, you’ll see it’s delicious
Which cut of beef to use for beef satay?
When choosing a piece of beef for this dish, try to choose something inexpensive like stewing beef, boiling beef, etc.
Lean meat cuts cook too easily and don’t have the same flavor as tougher cuts. It is therefore important that you choose a cut of beef more suitable for slow cooking. Also, don’t hesitate to read this article to learn how to cut beef in the best way for Asian dishes.
How to accompany beef satay?
Some additional vegetables will work very well with this dish. Sometimes I like to steam vegetables like broccoli and cauliflower. However, feel free to use any vegetables you might like.
My last suggestion is to cook noodles to accompany this dish. For example, egg noodles, soba noodles or even udon noodles can be delicious. Feel free to use your favorite noodle.
Ingredients
Beef
- 500 g beef cut into cubes
- 3 large onions, sliced
- 3 fresh tomatoes, preferably peeled and quartered
- 5 tablespoons of satay
- 3 tablespoons of Nuoc Mam
- 1 pinch pepper
Satay
- 0.5 lime, juiced
- 1 teaspoon of honey
- 1 tablespoon light soy sauce
- 1 tablespoon of curry powder
- 3 tablespoons of peanut butter (smooth)
- 165 ml coconut milk
Procédé
Satay
- In a bowl, mix lime juice, honey, soy sauce, curry, and peanut butter.
- Transfer to a saucepan with coconut milk and heat over medium heat for 5 minutes, stirring constantly
Beef
- Sauté the onions in a saucepan for 5 minutes in a little oil
- Sear the meat and add the satay, nuoc mam, and pepper. Mix well.
- Lower the heat to medium-low, add the tomatoes, cover, and simmer for 1 hour. After half an hour, don’t hesitate to taste and add more nuoc mam if it’s not salty enough. Increase the heat to medium.
- Turn the heat to medium-high and remove the lid, let it reduce for 5 minutes while stirring
- Serve over rice
