Beef Satay Sticks with Satay Sauce

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recipe by Tenina Holder https://bit.ly/TheWeekendTable

  • Time icon
    Total Time
    5hrs 15mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    1171
based on 2 ratings

This is pretty hot (use less dried chillies should you prefer mild sauce!) a little bit sweet, as satay should be and when you combine it with the very delicious marinated beef.

Inspired by: https://tenina.com/recipes/beef-satay-sticks

recipe updated 11 Oct 2021

Ingredients

  • Beef bottom round roast icon
    Beef bottom round roast
    500 g
  • Water icon
    Water
    30 g
  • Cucumber icon
    Cucumber
    ½
  • Red onion icon
    Red onion
    ½
  • Fennel seeds icon
    Fennel seeds
    ½ teaspoon
  • Coriander seeds icon
    Coriander seeds
    1 tablespoon
  • Cumin seeds icon
    Cumin seeds
    2 ½ teaspoons
  • Yellow onion icon
    Yellow onion
    1
  • Fresh turmeric icon
    Fresh turmeric
    20 g
  • Golden caster sugar icon
    Golden caster sugar
    3 teaspoons
  • Lemongrass stalk icon
    Lemongrass stalk
    3
  • Soy sauce icon
    Soy sauce
    2 tablespoons
  • Extra virgin olive oil icon
    Extra virgin olive oil
    40 g
  • Dried chinese red chili icon
    Dried chinese red chili
    595 g
  • Coriander seeds icon
    Coriander seeds
    ½ teaspoon
  • Garlic clove icon
    Garlic clove
    2
  • Shrimp paste icon
    Shrimp paste
    1 teaspoon
  • Roasted peanuts icon
    Roasted peanuts
    100 g
  • Coconut cream icon
    Coconut cream
    100 g
  • Tamarind paste icon
    Tamarind paste
    1 teaspoon
  • Sea salt icon
    Sea salt
    1 pinch
  • Peanut butter icon
    Peanut butter
    100 g
  • Lemon juice icon
    Lemon juice
    as needed

Tools

  • kCook icon Water
  • kCook icon Plastic wrap
  • kCook icon TM5
  • kCook icon Small glass bowl
  • kCook icon Frying pan
  • kCook icon Tm5 bowl
  • kCook icon Skewer
  • kCook icon Large glass bowl

Step preview

  1. Add fennel seeds, coriander seeds and cumin seeds to a clean frying pan
  2. Fry in frying pan until fragrant - high heat
  3. Transfer content of frying pan to TM5 bowl
  4. Blitz - approx 1 min, speed 10
  5. Scrape down sides of TM5 bowl
  6. Add yellow onion, fresh turmeric, golden caster sugar, lemongrass stalk, soy sauce and extra virgin olive oil to the sauce
  7. Mix - approx 1 min, speed 8
  8. Scrape down sides of TM5 bowl
  9. Add beef bottom round roast to a clean large glass bowl
  10. Pour sauce into meat and mix
  11. Cover with plastic wrap
  12. Refrigerate in fridge - approx 3 hr
  13. Add dried Chinese red chili and water to a clean small glass bowl
  14. Soak - 20 min
  15. Add coriander seeds and cumin seeds to the frying pan
  16. Heat in frying pan until fragrant - high heat
  17. Clean TM5 bowl
  18. Transfer content of frying pan to TM5 bowl
  19. Blitz - approx 1 min, speed 10
  20. Scrape down sides of TM5 bowl
  21. Drain peppers
  22. Transfer peppers to sauce
  23. Add yellow onion, garlic clove, lemongrass stalk, shrimp paste and extra virgin olive oil to the sauce
  24. Chop - approx 1 min, speed 10
  25. Scrape down sides of TM5 bowl
  26. Cook - approx 5 min, Varoma, speed 1
  27. Then add roasted peanuts, coconut cream, tamarind paste, golden caster sugar, sea salt, peanut butter, soy sauce and lemon juice to the sauce
  28. Cook then set aside - approx 10 min, 100°C, reverse speed 1
  29. Soak 8 clean skewer with water - approx 1 hr
  30. Divide meat between 8 skewer
  31. Cook in frying pan until browned - high heat
  32. Serve sauce with 8 skewer
  33. Garnish with cucumber and red onion
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