Beef Satay


Author: Jim Kirkley

Serve with Satay Sauce. Garnish with cilantro and slivered green onions.

Serves: 4

Beef Satay


1 tablespoon, fresh ginger – grated
4 cloves, garlic – crushed
2 tablespoons, onion – minced
1/4 cup, packed light brown sugar
1/4 cup, fish sauce
2 tablespoons, avocado oil
2 tablespoons, soy sauce
2 tablespoons, ground coriander
1 tablespoon, ground cumin
1/2 teaspoon, ground turmeric
1/8 teaspoon, cayenne pepper
2 pounds, beef top sirloin –


  1. Place ginger, garlic, onion, brown sugar, fish sauce, oil, soy sauce, coriander, cumin, turmeric, and cayenne pepper into a mixing bowl; whisk to combine.
  2. Cut beef sirloin into strips about 2 1/2 inches long and 1/8 inch thick. Thoroughly mix the beef into marinade until all beef strips are completely coated, about 1 minute. Pour beef and marinade into a large food storage bag. Refrigerate for 2 to 4 hours.
  3. Remove beef from marinade and shake off excess.
  4. Sear in batches on a very hot grill pan, turning once when browned. Or thread on water-soaked wooden skewers. Grill until meat is medium-rare or medium, do not over grill.

Beef is easily sliced thin when partially frozen. You can put these beef strips on water-soaked wooden skewers and place on the grill, but I find it much easier to sear the loose strips in small batches on a very hot grill pan. I do it outside on my barbeque side burner because it creates a lot of smoke.


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