Satay Beef

As promised in the previous pecan pie recipe, I suggested that I would provide you with the "Satay Beef" recipe provided by John, the father of my friend who just turned 40. These satay's were absolutely delicious and were gobbled up quickly. The picture below shows some of the satay's made (in the raw form). We were too eager to eat them to get a picture of them cooked. lol.

Satays or Sartees

The ingredients for this recipe are just a guide. You can add or subtract from what is written, or substitute some of the ingredients. For instance, chili paste was used instead of birdseye chillies at the BBQ last weekend. Also, we did not worry about onions or capsicums.

¾ of a whole garlic
1 cubic inch of green ginger [25mm x 25mm x 25mm]
½ teaspoon of mixed herbs
½ cup of soy sauce
½ cup teriyaki barbeque marinade
1 heaped desert spoon of Gravox
3 desert spoons of hot Madras curry powder
2 level desert spoons of Tabasco sauce
6 Birdseye chilies
1 level desert spoon of barbeque spice
3 level desert spoons of Bonox
3 heaped desert spoons of sugar dissolved in ½ cup of water
Lean beef diced into ½ inch cubes [12mm x 12 mm x 12 mm]
Cooking oil

Method

Finely chop garlic and green ginger. Add all other ingredients and then cubed meat.

Cover using cooking oil. Leave for 24 hours, stirring occasionally.

Soak some bamboo skewers in water for about 20 minutes or more prior to threading meat onto the skewers. Leave room for a handle on the skewers for use whilst cooking and eating.

Cut up pieces of onion and capsicum etc. can be alternated between pieces of meat if desired.

Cook on a barbeque hot plate, over a grill, or even in a frying pan. Bon appetite!