Of course, there are ingredients in the marinade that associate the sate babi taste with Indonesian flavors. Like lemongrass. And galangal. And, often, ground peanuts or peanut butter.
This beef satay recipe uses a marinade for the Indonesian sate babi. Hence, the title. The marinade is a paste so thick that it sticks to the meat without dripping off. The very thinly sliced beef (sliced like bacon rashers) were threaded into bamboo skewers then oven grilled at 475F for exactly 10 minutes.
The cut of beef is crucial in this recipe (ask your butcher to make the special cut for you) as both the marinating time and cooking time are very short. Hence, the beef should be very thinly sliced to quickly absorb the marinade. To prevent the meat from drying up while grilling, the long thin slices are packed rather tightly together (described with more detail in the cooking procedure below).
- 400 g. of beef bottom round or top round, cut like bacon rashers
- 8 bamboo skewers
For the marinade:
- Fire up the grill. If using an oven, preheat to 475F.
- Mix together all the ingredients for the marinade.
- Spread each piece of beef with the marinade.
- Thread the beef with the bamboo skewers as though you were making running stitches with the bamboo skewer. The beef should appear to be a series of semi-tight folds. The point is that hot air should still be able to circulate between the folds but the folds should be near enough each other to keep as much of the moisture in. Each skewer should have about three pieces of beef.
- Arrange the skewered beef on a rack and grill, about 5 minutes per side (or 10 minutes total on a rack in a 475F oven with no need to turn).
- Serve the beef satay hot off the grill.
Preparation time: 15 minute(s)
Cooking time: 10 minute(s)
Number of servings (yield): 8 sticks of skewered beef good for 2 to 4