Charcoal Grilled Beef Satay
- Prep time 30Min
- Cook time 30Min
- Technique Grill
- Meat Beef
- Cut Ground
- Serves 3
Cooking over coals is the best way to get that authentic Singapore hawker flavour - just follow this mouth-watering recipe!
Ingredients
This recipe makes 12 sticks of Satay.
-
300g Minced Australian Beef
For Beef Marinade
- 2 Red Chillies
- 2 Peeled Shallots
- 2 Cloves Garlic
- 14g Grated Galangal
- 14g Grated Ginger
- 1 tsp Ground Coriander
- 1 tsp Palm Sugar
- 1/2 tsp Salt
- 4 Kaffir Lime Leaves, Finely Chopped
- 2 tbsp Toasted Grated Coconut
- 1/4 Cup Coconut Milk
For The Peanut Sauce
- 10 Small Shallot
- 5 Cloves Garlic
- 2 Slices Of Galangal
- 1 Stalk Lemongrass (White Portion only)
- 10g Dried Chilli
- 1/2 tbsp Salt
- 5-6 tbsp Brown Sugar
- 1/2 Cup Tamarind Juice (i.e. 1/2 Tbsp Asam Paste And 1/2 Cup Water)
- 200-250g Ground Peanuts
- 450ml Water
- 3-4 tbsp Cooking Oil
Method
For Satay
-
Add the garlic, shallots and red chilli into the mortar and pound it into a paste. Add the rest of the ingredients such as the galangal, ginger, coriander, sugar and salt and allow the paste to rest.
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Place the minced beef into a bowl, add the prepared marinade paste, the toasted grated coconut, coconut milk and kaffir lime leaves. Mix well and allow the meat to marinate for at least two hours.
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Soak satay skewers in water for 15 mins — this is done to prevent the skewers from burning during the cooking process.
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Scoop up beef mixture and shape it onto the skewer. Grill over charcoal fire and serve with peanut sauce.
For the Peanut Sauce
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Place shallots, garlic, galangal, lemongrass and dried chilli into a blender and blend into a smooth paste.
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Heat oil in a wok. Add the paste and sauté until fragrant.
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Add water, ground peanuts, sugar, salt and tamarind. Adjust the taste to your liking and set it aside.
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Serve peanut sauce with a dollop of pineapple mash for a burst of tart-sweetness added to the sauce.
