Easy Homemade Beef Satay Recipe (video)
This is a classic Thai dish. It is traditionally served with a peanut sauce, but this time we just served it with the ajaad (spicy cucumber relish) we made last week, and a mango salad that will be next week's video. The magic of this dish is all in the marinade. A bunch of incredibly aromatic ingredients mixed together with some soy sauce, vegetable oil, and fish sauce to let your beef soak up all the flavours and aromas.
The secondary magic is how you cut your beef. We used blade steak for this, but skirt steak is probably preferred. You really want to make sure that you're cutting across the meat grain, not with it. This will ensure that your meat is more tender. You also want it pretty thin (hence our pounding) because when you pop it on that hot grill, you want to get nice colour on the outside in a hurry without overcooking it. The bits of marinade on the outside will get a little char to them, but it just gives you an intense toasted spice aroma, not the flavour of burnt beef.
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