Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 10 to 12 skewers
- 400 grams beef (eye round, top round or bottom round are recommended)
- 6 cloves garlic peeled and lightly pounded
- 1 one-inch knob ginger peeled and sliced
- 2 stalks lemongrass
- 1/2 teaspoon coriander
- 1 two-inch piece turmeric peeled and sliced (or substitute 1 teaspoon turmeric powder)
- 2 to 3 bird's eye chilies (or substitute 1 teaspoon chili powder or 1/4 cup Sriracha)
- 1/4 cup patis (fish sauce)
- 1/4 cup palm sugar (you may use brown sugar but the flavor will not be the same)
- 1/4 cup lemon juice
- 1/4 cup palm oil
- bamboo skewers
- peanut sauce (get the recipe)
- lemon slices to serve
Cut the beef into slices about a quarter of an inch thick. Cut the slices into strips about an inch wide and two inches long. Place in a bowl.
In an oil-free pan, toast the garlic, ginger, lemongrass, coriander, turmeric and chilies.
Place the toasted spices in the blender or food processor. Pour in the fish sauce, lemon juice and palm oil. Add the palm sugar. Process until a thick paste is formed.
Pour the spice paste over the beef and mix well. Cover the bowl and let the beef marinate for at least two hours in the fridge.
Start heating up the grill.
Take the meat out of the fridge and thread three to four pieces with a bamboo skewer. Repeat for the rest of the beef.
Grill the beef over high heat for two to three minutes per side. Depending on the size of your grill, you may need to do this batches so as now to overcrowd the grill.
Serve the beef satay immediately with peanut sauce and lemon slices on the side.
For best experience, squeeze a little lemon juice over the beef before dipping in peanut sauce.