What Kind of Beef for Thai Soup

Beef Satay is 1 of those dishes that tin can exist a hit or miss at Thai restaurants. If yous want a sure thing, brand it at home!! Yous'll love the secret for how to brand economical beef cuts and so delicious you'd swear they're top shelf meat. These skewers are so adept you can swallow them evidently, simply no one in their right mind would skip the Thai Peanut Sauce!

Top tip: These are splendid to grill on the BBQ, or even amend, over charcoal for a truly authentic Thai experience.

Thai Beef Satay

When I swallow out at Thai restaurants, I tend to default to Chicken Satay skewers considering I know chicken is hard to get incorrect. Beefiness Satay, on the other hand, can be terribly hit or miss. Bland, chewy and dry beef is an all-too-common refrain.

To experience Beef Satay the mode it'southward meant to exist, better to brand it yourself. It's easy to do, cheaper and you lot know information technology will hitting the mark!

And what is that mark? Information technology'southward delicious pieces of beef, firstly tickled in a marinade of satay seasoning. So they're seared on a ripping hot skillet for charry crust while staying lovely and pink inside. To serve, the skewers are befriended by a bowl of rich and smooth Thai Peanut Sauce – the perfect counterpoint for these smoky sticks of pleasure.

The hugger-mugger for tenderising beef: blistering soda / bi-carb

This Beefiness Satay recipe is a picayune flake special because information technology includes a handy method to tenderise a tougher beef cut so it becomes succulent, using baking soda / bi-carb. Cubes of raw beefiness are marinated overnight in a satay seasoning with a little baking soda added (just i/2 teaspoon for 600g / 1.2lb of beef), and then cooked in the usual manner.

The baking soda magically relaxes the meat fibres, making the beefiness more tender without irresolute the texture of the beef itself. It'southward based on a method used by Chinese restaurants called velveting. Hither's the velveting recipe covering the technique in item. The Chinese method is applied to thinner strips of beef, uses more baking soda and a shorter marinating fourth dimension (~forty minutes to one hour). The baking soda is also rinsed off before cooking. The outcome is soft, "velvet"-like texture, hence the technique name.

For this Thai Beefiness Satay however, I specifically desire to continue the original texture of beef intact and so I apply less blistering soda and marinate overnight. The corporeality is and then small-scale too it cannot exist tasted.

The outcome? Delicious pieces of beef that you'd swear are from a premium cut! The added bonus is that it'southward also virtually impossible to overcook baking soda-tenderised beef.

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  Marinating beef for Thai Beef Satay

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  Beef Satay skewers ready to cook

Ingredients in Thai Beef Satay

In this section, I've separated the ingredients as follows:

1. Beef Satay marinade; and

2. Thai Peanut Dipping Sauce.

i. Ingredients for Beef Satay Marinade with tenderiser

Here's what you need for the beefiness and satay marinade:

Only a quick run down on some of the ingredients:

• Beef – I similar to apply rump steak (summit sirloin is the equivalent in the US) which I then tenderise using baking soda/bi-carb, equally outlined in the above section. This is a good mid-price cutting of beefiness that'south got good beefy flavour and holds its shape will in nifty cubes when cooked. Information technology tin be a lilliputian chewy though, making it an platonic candidate for marinating overnight with baking soda to tenderise it.

  Experience gratis to apply a more tender – and more expensive – cut of beefiness such every bit scotch fillet / boneless rib centre. If you practice, skip the baking soda equally obviously at that place's no benefit to tenderising the beef further. And take intendance non to overcook it!

• Baking soda / bi-carb – Every bit explained in the section higher up, baking soda / bi-carb is the magic ingredient that tenderises tougher cuts of beef in this recipe;

• Thai red curry paste – This is an essential and fundamental flavouring in Thai satay, for both the beef marinade and in the peanut sauce, because it's packed with a ton of umami (the nutrient nerd term for savoury flavour). You lot could make your own curry paste, but because this recipe only calls for 3 tablespoons, I tend to simply utilise store-bought.

  My recommended red curry paste brand is Maesri, pictured below. It comes in pocket-size cans, and is very cheap (~$ane.25). Information technology's available at large grocery stores here in Australia (Coles, Woolworths, Harris Farms) besides equally Asian grocery stores. The flavour is far superior (in my opinion) to other mainstream curry pastes.

• Coconut milk – Non all coconut milk is created equal. Cheaper brands are diluted with water and contain less bodily kokosnoot, and in turn less coconut flavour and fats. I recommend Ayam brand, which is 89% coconut kernel extract (some other brands are equally low as 53%!) You can use low fat coconut milk, but I won't condone it! 😂

  Leftover coconut milk – The recipe doesn't use a full tin can, and so freeze leftovers if you don't accept an immediate utilise for it. Else click hither for other recipes using coconut milk.

• Back-scratch powder – Curry powder is the other flavouring in satay. It'south a background flavor then there'south no demand to use a specific type. Any generic "curry pulverization" is fine here. I employ Clives or Keens (balmy, not hot).

2. Thai Peanut Sauce

And here'southward what you need for a restaurant-mode Thai Peanut Sauce!

• Red Curry Paste – This is the central flavouring in Thai Peanut Sauce then I really exercise urge you to attempt to get Maesri, the recommended brand shown in the above section! But if you tin can't, any Thai Ruby-red Curry Paste you tin go volition practise;

• Natural Peanut Butter – This is the type of peanut butter typically sold in the health food alley in grocery stores. Information technology is different to mass-market stuff in that information technology has no added saccharide, common salt or other preservatives. Information technology besides has a stronger peanut flavour and is thinner than sweetened peanut butter (eg Kraft or Bega). This means better flavor in the sauce and makes the sauce the right consistency.

  Commercial peanut butter spreads by contrast are thicker and the peanut season is non as expert. So you lot need to use more to achieve the same flavour, which makes the sauce thicker than is ideal. That said, commercial peanut butter does work simply fine as a substitute!

• Dark soy sauce – This adds table salt to the sauce as well every bit making the sauce a darker colour. If you lot don't have information technology, lite soy sauce or all-purpose soy sauce is fine to utilise too. The sauce volition be a bit paler;

• Cider vinegar – Enough of alternatives here, nosotros but need a vinegar to add tang to balance out the season in the sauce;

• Kokosnoot milk – The master liquid in Thai Peanut Sauce. As with the marinade, good brands with loftier coconut content are what yous want (cheque label ingredients). I use Ayam. And don't talk to me about low fat coconut milk!

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How to make Thai Beef Satay

1. Thai Peanut Sauce

The peanut sauce is a plonk-and-simmer job:

1. Plonk all the ingredients in a medium bucket over medium low rut; and

2. Simmer for five minutes, whisking occasionally and so the base of operations doesn't grab.

As I said, it's a uncomplicated "plonk and simmer"!!

2. How to make Thai Beef Satay

1. Cut beef into 2.5cm / 1″ cubes.

2. Mix Satay Marinade ingredients in a bowl.

3. Mix beef into the Satay Marinade.

4. Marinate beefiness for 24 hours. For this recipe, I don't recommend reducing the marinating time and so as to ensure the baking soda has sufficient time to properly tenderise the beef.

5. Thread beef on to skewers. I like to use brusk skewers that fit inside a skillet. Typically I'll thread 4 cubes on each skewer, but if I'm serving equally an appetiser to pass around then I might only practise 3.

6. Cook skewers on the stove in a griddle pan or skillet – or better still, barbecue them – over high heat. For the most accurate Thai street food experience, cook it over charcoal!

7. Plough skewers to cook each side (ie all 4 sides) until nicely charred and cooked through to medium well washed which takes around 8 to 10 minutes. It's important to know that beef that's been tenderised with baking soda only becomes tender once thoroughly cooked. If it'due south medium rare, then the beef volition be on the chewy side because we're using an economical cut of beef. Yes this is the exact reverse of all the rules you read about cooking steak!!

   An even more amazing fact out beefiness tenderised using baking soda is that it's near impossible to overcook. In fact, even when cooked to well done, information technology will nonetheless be pinkish within!

8. Rest the skewers for 3 minutes earlier serving. To add some colour and visual appeal, garnish with a dusting of finely chopped peanuts, coriander/cilantro and finely sliced scarlet chilli (use large ones and so they aren't spicy).

   And of course, don't forget the peanut sauce!!

It's truly incommunicable to properly capture how tender the beef is in a photo or even in a recipe video!

Notice how pink the beef is inside, fifty-fifty though this is cooked through to medium. That's the baking soda at work here – the beef stays pink even when cooked across medium rare. This is typical with some types of tenderised beef, such as Korean Beef Galbi.

What to serve with Thai Beef Satay

Beef Satay is typically listed as a starter at Thai restaurants. Even so, mostly, it forms part of a main course when I brand information technology. Asian BBQ is a firm favourite bill of fare theme when I take friends over!

Here's a few suggestions for things to serve on the side, or as a starter:

• Thai Fish Cakes – A popular starter at Thai restaurants, with a Sweetness Chilli Dipping Sauce;

• Thai Lettuce Wraps – The Thai version of Chinese lettuce wraps, with a beautiful lemongrass-flavoured chicken or pork mince filling;

• Rice options – Jasmine rice is the traditional rice served in Thailand. Plain is fine considering you'll douse it with peanut sauce! Else effort Thai Fried Rice or Pineapple Fried Rice;

• Salad options – A cooling Thai Green Papaya Salad is classic! Meanwhile, some other options for you: Smashed Cucumber Salad with a Ginger Dressing (personal favourite!); Asian Slaw; Asian Side Salad. And then of course, my standard fallback for all things Asian, perchance Australia's favourite salad : Chang's Crispy Noodle Salad (it'due south a dorsum-of-the-packet life essential!).

Savour! – Nagi x

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Sentinel how to brand it

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Servings 12 – fourteen skewers

Tap or hover to scale

Recipe video above. Meat on sticks is always a good thing, and Thai Beef Satay is one of the best! In this beef version of Thai Chicken Satay, a secret tenderising satay marinade makes economical steak astonishingly succulent. So good, you can eat information technology plainly – merely no one in their right heed would skip the Thai Peanut Sauce!

Note: Baking soda tenderised beef needs to exist thoroughly cooked to be tender. The beef is nonetheless a fleck chewy if information technology'southward medium or less (considering nosotros're using economic beef).

Top tip: Splendid to grill on the BBQ, or fifty-fifty better, over charcoal for a truly accurate Thai feel.

Apply leftover sauce for Thai Craven Satay, Gado Gado (Indonesian Salad with Peanut Sauce) or just douse a bowl of plain rice. You tin can't go incorrect!

• ▢ 13-sixteen bamboo skewers , 16cm / 6.5" long (Note 1)

Marinade:

• ▢ 600g / ane.2lb beef rump steak (top sirloin in the US) , 2.5 cm/1" pieces (Note ii)
• ▢ 1/four cup coconut mik , full fat (I use Ayam, Note 3)
• ▢ 1 tbsp curry powder (Note four)
• ▢ 1 tsp white sugar
• ▢ two tsp scarlet back-scratch paste (Note 5)
• ▢ 1/2 tsp blistering soda / bi-carb (tenderiser, Notation half dozen)
• ▢ one tsp salt

Thai Peanut Sauce:

• ▢ i tbsp ruby-red back-scratch paste (Note 5)
• ▢ ii/3 cup coconut milk , full fat (I employ Ayam, Annotation 3)
• ▢ ane/3 cup natural peanut butter , smooth (Note 7)
• ▢ 1 ane/2 tbsp white sugar
• ▢ 1 tsp dark soy sauce (Note 8)
• ▢ 1/two tsp salt
• ▢ 1 tbsp cider vinegar (Note 9)
• ▢ 1/3 loving cup water

Cooking & Serving:

• ▢ 1 1/ii tbsp vegetable oil , for cooking
• ▢ 2 tbsp peanuts , finely chopped
• ▢ Lime wedges (optional)
• ▢ Coriander / cilantro leaves and sliced red chilli (optional)

• If cooking on a BBQ or over charcoal, soak skewers for two hours in h2o so they don't burn.

Thai Beef Satay Skewers:

• Mix together the beefiness and Marinade in a basin. Cover with cling wrap and marinate overnight (practise non reduce marinating time else the beefiness may non tenderise plenty).

• Thread onto skewers – I exercise iv pieces each.

• Heat 1.5 tbsp oil in a large non stick pan over medium high heat.

• Cook x minutes (yeah, well washed!): Melt skewers in batches for ii to ii 1/2 minutes on all four sides until deep gilded (full of 8 to 10 minutes) and fully cooked through. (Note: blistering soda tenderised beefiness needs to be thoroughly cooked to be tender. The beef is still a fleck chewy if it's medium or less.)

• Residuum: Transfer skewers to plate and rest for 3 minutes before serving with Peanut Sauce.

Thai Peanut Sauce:

• Place all Peanut Sauce ingredients in a minor saucepan over medium low heat.

• Stir to combine then simmer, stirring every now and so, for five minutes. Adjust consistency with water – it should be a pourable but thickish sauce.

• Remove from stove, cover with lid and keep warm while cooking skewers.

Serving:

• Pour sauce into a bowl. Sprinkle with some peanuts – stir some through if yous want.

• Pile satay skewers onto a platter, sprinkle with remaining peanuts, coriander and chilli.

• Serve with sauce on the side for dipping. Add a side of Jasmine Rice or Thai Fried Rice or Pineapple Fried Rice to complete the meal!

ane. Skewers used for Asian satay tend to be shorter than Western skewers. I like them because they fit in skillets! I go them from Asian stores. Feel free to make giant ones with longer skewers.

2. Beefiness – I use rump steak (height sirloin in the US) which is a mid range economical cut with good bulky season that tin sometimes exist a scrap chewy. All the same, the baking soda/bi carb in the marinade tenderises information technology – a Thai cooking secret!

If you utilise a well-marbled, more than premium steak cutting, such every bit a good quality scotch fillet (boneless rib eye), then there's no need to use the blistering soda. But practice take intendance when cooking the skewers not to overcook the beefiness!

In theory, this recipe will work for pork as well (including tenderising) only I haven't experimented with dissimilar cuts. For chicken, see Thai Chicken Satay.

3. Kokosnoot milk – Not all kokosnoot milk is created equal. Cheaper brands are diluted with water and so have less kokosnoot season. I utilize Ayam which is 89% (some are every bit low every bit 53%). Every bit for low fat? I take no responsibility if you opt to use it!

Leftover kokosnoot milk – freeze it. Detect a recipe using leftovers by typing "coconut milk" in the search bar on my website, and so hit "Using this ingredient".

4. Curry powder –whatsoever is fine hither because it's a background flavor. I use Clives or Keens (balmy, non hot)

5. Red curry paste – The all-time Thai ruddy back-scratch paste (in my opinion) is Maesri which comes in small cans and also happens to be the cheapest. Sold at large supermarkets (Coles, Woolies, Harris), Asian stores. But any brand will do because it's an enhancer rather than key flavouring.

If using homemade Thai ruby curry paste, double the curry paste, add together one tsp fish sauce + 1 tsp sugar into the beef marinade, and 2 tsp fish sauce + ii tsp sugar into Peanut Sauce (homemade doesn't take the seasonings jar paste does).

half-dozen. Baking soda / bi-carb –This tenderises the beefiness and so mid range steak becomes succulent. Based on a infamous Chinese restaurant technique tovelvet beefiness. See in postal service for more information.

7. Natural peanut butter is 100% peanuts and has a stronger peanut flavour than commercial peanut butter which has saccharide and other additives. Information technology is also thinner so less water is required to achieve the right consistency. Pretty widely bachelor nowadays in the health food section of supermarkets.

Tin can apply normal peanut butter spread but the peanut season is non as good and sauce volition be thicker. Do not be tempted to dilute with too much water – it will dilute the flavour.

Sub: ane cup raw unsalted peanuts blitzed until polish with one/two cup or so kokosnoot milk called for in the peanut sauce (helps make information technology super smooth).

8. Nighttime soy sauce adds seasoning and deepens color of sauce. Can sub with lite or all purpose soy sauce but sauce color will exist lighter.

9. Cider vinegar tin can be subbed with plain white vinegar. Lime juice, rice vinegar or other clear vinegars are an ok substitute just non 100% accurate.

ten. Peanut Sauce – makes a bit more you demand. Lasts i week in the refrigerator – or freeze. Use leftover for:

• Thai Craven Satay
• Gado Gado (Indonesian Salad with peanut sauce)
• Sauce for for rice, noodles, veggies (raw or steamed)
• Dip for prawn crackers and vegetables
• As the dressing for this Chinese Craven Salad, Satay Noodle Salad, Peanut Noodle Salad or Sesame Noodles

10. Diet assumes all peanut sauce is consumed.

Calories: 182 cal (nine%) Carbohydrates: 4 g (1%) Protein: 14 g (28%) Fat: 13 m (20%) Saturated Fat: 6 g (38%) Cholesterol: 31 mg (10%) Sodium: 383 mg (17%) Potassium: 277 mg (8%) Fiber: i g (iv%) Saccharide: 3 grand (iii%) Vitamin A: 333 IU (7%) Vitamin C: one mg (1%) Calcium: 23 mg (ii%) Atomic number 26: 2 mg (eleven%)

Keywords: Chicken satay skewers, Thai chicken satay, Thai peanut sauce

Life of Dozer

My iPhone likes to offer "Moments" such as "Ane twelvemonth ago today". This is what information technology showed me:

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  Clearly I picked Dozer up from the boarder on this day final year!

It also showed me this 😖:

And this:

3 photos that perfectly capture this twenty-four hours last year!

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Source: https://www.recipetineats.com/beef-satay-with-thai-peanut-sauce/

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