Marinated Beef Satays

Here’s hoping these MARINATED BEEF SATAYS show up at your next party! They are also the perfect addition to your next meal plan.

We’re loving everything about these tender, juicy MARINATED BEEF SATAYS. They’re relatively easy to make, but the real selling feature is how amazing they taste. As you continue on, don’t forget that they’re not only an excellent party snack option, but they can also be enjoyed as the main course for a light meal too.

Here’s what we enjoy about thisbeef satay recipe:

The marinade is easy to make.
We’ll show you how to cut the premiumsirloin steakto work perfectly in the recipe.
The meat gets tenderized before the marinade is added.
We’ll share a brilliantgrillingtip to prevent burnt skewers.

Here are a few more highlights to assist in making them:

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INGREDIENTS

We were able to find all of theingredientsneeded to make this recipe at our local grocery store. The recipe yields 18 satays. If making them as a party snack, you’ll be able to serve 6-8 guests and if serving as a light main course for lunch or dinner, plan to serve 4 guests.

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TOP SIRLOINSTEAK

Since satays are eaten directly off the skewer without the need for a fork or knife, the meat needs to be very tender. We decided to usetop sirloinsteak as it is more tender thanflank steakorskirt steak. You can also use ribeye or filet mignon if you’d like. Make sure to watch this VIDEO to see how we cut the steak into thin pieces against thegrain. Cutting the steak this way also ensures a more tender bite. Also, you can also try this recipe with chunks ofporkandchicken,if you prefer.

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TENDERIZE

If selecting a choice cut of beef and cutting it a specific way wasn’t enough, we’ve got another trick up our sleeve to ensure these satays will be the most tender ones you’ve had, ever. We tried a proven technique used by Chinese restaurants where you sprinkle the morsels of beef in baking soda, then toss and leave it to rest for 30 minutes. The beef is then rinsed, patted dry with paper towel and the recipe continues. Sometimes referred to as “velveting beef”, we love the results. Works like a charm.

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MARINADE

The flavourfulmarinade ingredientsfor this recipe is aPan-Asian mash-up. We use Chinese soy and hoisin sauce, Japanese sake (fermentedricewine), a Thai seven-spice blend ,and both honey and toasted sesame oil. Oh, and there’s grated ginger and garlicin thisdishtoo. The marinade is very, very delicious. Important! Please remember to reserve about 1/4 cup of the marinade to be brushed onto the satays once they come off thegrill. The remaining marinade used to flavour the beef gets discarded once the meat is pieced onto the skewers.

BAMBOO SKEWERS

When you go tothreadthe beef onto thebamboo skewers,you may find the work a bit finicky. Just go slow. The trick is to get thestripsof meat to sit evenly on the skewer. Please remember from the outset to add only a few pieces to each skewer, just three or four; we are crafting party snack-sized portions after all. Last thing about thebeef satay skewers is to remember to soak them in water overnight. This will prevent them from burning.

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GRILLING

Check out two things about thegrillingof these beef satays. First, don’t overdo it. Lay the satays on thegrill, close the lid and cook for only 1-1/2 minutes before flipping and cooking for just a minute more. Any longer and they’ll be dry as a chip – no one enjoys dry, tough beef. Second thing is our nifty trick with the foil, which prevents the ends of the satays from burning. Lay a piece of foil across the grill before lighting it, then position your skewers so the last piece of meat is butted just above the foil protecting the handles. I grilled 18 satays for this story and only a single skewer snapped, which was my fault for not laying the lowest piece of meat on that skewer right next to thefoil. No gaps = no burn!

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ENJOY

Once the satays come off thegrillwe’re suggesting you brush them with the reserved marinade and garnish them with finely sliced green onion and bird’s eye pepper – that’s it! If you’d like, you can also serve ourPEANUT DIPPING SAUCEon the side. Don’t forget to serve this with other delicious party snacks like our LEICESTER CHEESE SHORTBREADS, this PUMPKIN HUMMUS, and our GRILLED SHIsh*tO PEPPERS. You can also make a meal out of them by pairing the satays with our NUTTY COCONUT RICEor FUN FRIEDRICE,plus this ASIAN COLESLAW. Delicious!