If you have been following my blog since last year, I bet you can acknowledge that I have grown in terms of content, language and the blog theme itself. Its been 1 year and 2 months since TD was born and I am happier working with Joe – “Joseph Akhenda” my web developer. He is a super genius in terms of maintaining my blog, making sure my blog doesn’t crush and better yet having the best intentions for TD. I’m in love with the current theme. I find it food friendly -What do y’all think??

Thank you Joe”.

Back to the food: I finally got to make the ultimate Marinate beef satay and topped it up with Thai peanut dipping sauce, which is amazing and preferred for most skewer and meat dishes.

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Satay is best pronounced as “Sah- tay” which  is a dish of seasoned, skewered and grilled meat, served with a sauce. The flavors related – sweet, spicy, salty, smoky, and slightly funky bite. Its lightning bolt of flavor can be a bit of a shock to the system. 

The real beef satay is actually served with a sweet, spicy rice vinegar sauce.

This is my version of “Marinated beef satay” with Thai Peanut Sauce”.

Prep time: 15 mins  Inactive chill: -4 to 6 hrs

Cook time: 20 mins.

MAIN INGREDIENTS: For Beef Satay.

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  • 300 g of rump beef steak

For Marination:

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  • 1 tsp of minced garlic
  • 1 tsp of minced ginger { Or the powder}
  • 4 Tsp of sugar
  • 1 Tsp of vegetable oil
  • 1/2 tsp of cayenne pepper
  • 1/2 tsp of chili flakes
  • 1/2 tsp of turmeric powder
  • 2 Tsp of coriander
  • 2 Tsp of soy sauce

Tools:

  • BBQ {barbecue skewers}
  • Non stick pan { or grill}

MAIN INGREDIENTS:  For Thai Peanut Sauce”.

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  • 4 Tsp of smooth peanut butter
  • 1 can of coconut milk
  • 1 Tsp of Soy sauce
  • 2 Tsp of sugar
  • 2 tsp of vegetable oil
  • 2 cloves of minced garlic
  • 1 Tsp Hot chili sauce

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  • Roasted peanuts -Garnish {Optional}
  • Chili flakes -Garnish {Optional}

INSTRUCTIONS:

Before -Beef satay Marination.

  1. “Always wash your meat dishes with salt water before cutting or cooking.” Cut the meat into thin slices so they can cook evenly and faster.

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2. In a bowl, place all the marinate ingredients and mix well. Place the meat slices into the marinate and mix well. Cover the bowl with a clear foil and refrigerate between 4 -6 hrs.

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After Marination. 4 -6 Hrs later.

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3. Cut the BBQ skewers into halves {OPTIONAL} I cut mine into two, so that they could fit into my non-stick pan. “If you have a grill, no need to cut the skewers”. Fold and pin them and set the satay aside.

Pre- heat the non-stick pan or grill using medium high heat with a dash of vegetable oil and grill them for 1 -2 mins on each side.

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When all cooked/grilled, set them aside as you prep the sauce ingredients.

Making “Thai Peanut Sauce dipping”.

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Prep time: 15 mins

INSTRUCTIONS:

  1. In a sauce pan or sufuria, place the coconut milk on medium low heat, let it simmer {DON’T BOIL}. Once that’s done, set it aside as you place all the other ingredients into a bowl.

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2. Pour the warm coconut milk into the bowl with the other ingredients and mix thoroughly, and serve it into another small bowl.

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Garnish {Optional}

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3. Serve and table the beef satay and Sauce together.

Final outcome: You can never have enough new and exciting ways to enjoy beef. Peanut sauces are like snowflakes, and you really should twist the formula to suit your palette.

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Bon Apetite. Hoping you give this a try.

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Love and Love,

TD.

Tastie Dine - Author

Hi, am Ms Biwott and this is my foodie bubble and journal of endless re-creation of food, drinks and more dessert. Be part of the gang by subscribing!

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Comments ( 2 )

  • susy

    delightful. how can i follow this blog?

    • Tastie Dine

      Thank you Susy.
      To follow the blog: go to the home page,Just below my “About TD” there is a subscribe button, -Write your email address and click subscribe and your done!!.

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