Thailändisches Rindfleisch-Satay ist ein großartiges Gericht, das man unter der Woche zu Hause zubereiten kann, da es sehr einfach zuzubereiten und zu kochen ist und sehr lecker schmeckt. Sie können zarte Rindfleischstücke mit einer Erdnusssauce überziehen. Sie können es mit Reis oder Salat servieren oder als Vorspeise essen.
Category
Dinner
Servings
4
Prep time
30 minutes
Cook time
10 minutes
Thai beef satay is a great dish to make at home during the week as it's very easy to prepare and cook, and it's very tasty. You can tender pieces of beef covered in a peanut sauce. You can serve it with rice or salad, or have it as a starter.
Ingredients
- 800g (about 1.76 lbs) beef fillet or rump, cubed
- 1 tbsp coriander seeds
- 1 tbsp cumin seeds
- ½ tbsp black peppercorns
- 1 stick lemongrass, finely diced
- thumb-sized piece of ginger, peeled and finely diced
- small piece of fresh turmeric, peeled and finely diced
- 2 tbsp palm sugar
- 1 tbsp vinegar
- 350ml (about 1.5 cups) coconut milk
- 1 tsp salt
- 100g (about 3.5 oz) peanuts, skin off
- 2 tbsp red curry paste
- 2 tbsp tamarind puree
- 2 tbsp fish sauce
Directions
Beef marinade
Start by making the marinade for the beef. Toast the coriander seeds, cumin seeds, and black peppercorns in a small frying pan over medium heat. Transfer them to a mortar and pestle and pound for 1-2 minutes before adding the ginger and lemongrass.
Pound this mixture for another 2-3 minutes before adding 1 tablespoon of palm sugar, salt, and vinegar. Mix well, then add 150ml (about 2/3 cup) of coconut milk. Mix one last time, then pour over the beef, mixing well.
Place in the fridge to marinate for at least 2 hours, but overnight is preferable.
Peanut sauce
To make the peanut sauce, toast your peanuts until well browned, then crush them in a mortar and pestle for 3-4 minutes.
In the same pan used for the peanuts, add a small amount of oil over medium heat, then add your red curry paste and sauté for 1-2 minutes.
After that, add 200ml (about ¾ cup) of coconut milk, 1 tablespoon of palm sugar, and the tamarind puree.
Cook on medium-low heat for 6-7 minutes, before seasoning with fish sauce and adding the crushed peanuts. Stir well, and it's ready to serve.
Thai beef satay
- Skewer the marinated beef cubes and grill, ideally over charcoal. If you don't have access to a charcoal barbecue, you can grill them on a gas barbecue or even under your oven's grill, if necessary. Grill the beef for 1-2 minutes on each side until you achieve a nice colour and it's ideally still rosy pink in the middle.
- Serve the beef hot, accompanied by plenty of the peanut dipping sauce, and if serving as a main meal, also include some sticky rice and pickled cucumbers.
