Using Herbs and Spices

Vietnamese Recipes & Cuisines (Meat)

Beef Sate Recipe

The spicy peanut paste, sate, is a great favorite in South East Asia. Although it is more associated with Thai cooking, it is thought to have originated in India. In southern Vietnam, it is used for grilling and stir-frying meats and seafood, as well as for dressing egg noodles and spiking marinades. This is a great barbecue dish that works just as well with pork tenderloin, chicken breast or shrimps. Jars of sate are now available in many stores but they taste nothing like the homemade paste, which you can pep up with as much garlic and chili as you like.

Ingredients : Serves 4-6

500 g

15 ml

1 bunch

1 bunch

 

For the sate

60 ml

4-5 cloves

4-5

5-10 ml

50 g

Beef sirloin, sliced against the grain in bite size pieces

Groundnut (peanut) oil

Fresh coriander (cilantro), stalks removed

Fresh mint leaves, stalks removed

 

 

Groundnut (peanut) or vegetable oil

Garlic, crushed

Dried Serrano chilies, seeded and ground

Curry powder

Roasted peanuts, finely ground

Method :
  • To make the sate, heat the oil in a heavy pan and stir in the garlic until it begins to color.

  • Add the chilies, curry powder and peanuts.

  • Stir over a gentle heat until the mixture forms a paste.

  • Remove from the heat and leave to cool.

  • Put the beef into a bowl.

  • Beat the groundnut oil into the sate and tip the mixture on to the beef.

  • Mix well, so that the beef is evenly coated.

  • Soak four to six wooden skewers in water for 30 minutes.

  • Prepare a barbecue. Thread the meat on to the skewers in water for 2-3 minutes on each side.

  • Serve the meat with herb leaves for wrapping.

Beef sate salad

The beef is also delicious served with a salad, rice wrappers and a light dipping sauce.

More Meat Recipes

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