An easy Thai satay beef recipe can be cooked in two stages. The first stage would be the Thai satay sauce, while the second stage would be the satay beef itself. Here at Satay.com will guide you through both stages.
The ingredients needed to make the Thai satay sauce are 400ml of coconut milk, six tablespoons of ground peanuts, one to one and a half tablespoons of masaman curry paste, one tablespoon of sugar, one and a half tablespoon of fish sauce, and two tablespoons of water. When you have all the ingredients assembled, get a saucepan an stir the coconut milk over heat until boiling. Lower the heat and add the curry paste, and stir until it blends with the milk, then let simmer for about five minutes. Add the peanuts, the sugar and the fish sauce and keep stirring until the sugar dissolves. Add water and continue stirring for ten minutes while keeping the heat up. This sauce can either be used as a marinade or served as a dipping sauce, but Satay.com recommends using it in the following recipe.
Thai satay beef ingredients include one tablespoon of cooking oil, one onion sliced into chunks, one crushed garlic clove, 300 to 400 grams of beef, five tablespoons of satay sauce, two teaspoons of sugar, one to one and a half teaspoons of fish sauce, two tablespoons of water, one teaspoon of roast chilli paste, one teaspoon of soy sauce, and one tablespoon of oyster sauce. Sear the meat on both sides and cut thin diagonal slices with a knife after removing it from the heat. Heat the oil in a frying pan, add the garlic and the onion and stir fry until the onion is tender. Add the meat and the oyster sauce and stir fry for three to four minutes. Add the sugar, fish sauce, soy sauce, chilli paste and water, and stir until it all blends. Add the satay sauce to taste. Thai satay beef can be served with steamed rice and Asian greens.
Thai beef may also be accompanied by a salad. Thai beef salad includes such ingredients as two peeled and chopped garlic cloves, two inch peeled and chopped pieces of fresh root ginger, one chopped red chilli, three tablespoons of palm sugar, three tablespoons of chopped fresh mint, three tablespoons of chopped fresh Thai basil, two tablespoons of rice wine vinegar, two tablespoons of lime juice, one tablespoon of vegetable oil, coriander and two lettuce heads. The salad is prepared by mashing the garlic, ginger, red chilli, palm sugar, mint and coriander into a paste using a mortar and pestle. Pour the blend in a bowl, add the rice wine vinegar, lime juice and stir until everything is uniformly mixed. Serve the salad next to the beef.