Satay Beef and Vegetables | Slimming Eats Recipe (2024)

FAQs

Which cut of beef is best for satay? ›

Chicken is the go-to for this meal, but if you'd rather use beef or a different protein, go for it. Chicken thighs can work instead of breasts too! If you're vegetarian, you can turn this chicken satay into tofu satay! Tempeh and seitan could also work.

ˈsätā, ˈsa- variants or saté or sate. plural -s. : small pieces of meat marinated and grilled on a skewer and served with a spicy sauce usually of peanuts.

A true Malaysian satay sauce is sweet, savory, spicy, acidic, aromatic, and nutty all at the same time. Its depth of flavor comes from a strong core of Southeast Asian ingredients: shallots, chilis, garlic, lemongrass, and galangal.

Satay may consist of diced or sliced chicken, goat, mutton, beef, pork, fish, other meats, or tofu; bamboo skewers are often used, while rustic style of preparations employ skewers from the midrib of the coconut palm frond.

The most popular satay is chicken or pork satay, but beef is also used as well as tofu satay. To make satay, the meat is cut into thin strips or small bite-size pieces, then marinated in a flavorful mixture of herbs and spices.

Satay is an essential Malaysian food loved by many families across the country. Unfortunately, the price of this signature dish has gone up over the years because restaurants have had to charge much more for it while adapting to the country's economic situation.

In my version, I chose to use almond butter instead of peanut, but you can replace the nuts altogether with a sunflower seed spread and the flavour will be just as good. The sauce is so simple to make and only takes a few minutes of cooking.

Here are a few tips that'll make this satay with ketupat a little healthier – and more suitable for those with diabetes: Go easy on the peanut sauce and ketupat. Remove the burnt part of the meat before eating. Ask for more cucumbers and onions – or add a plate of vegetables – to make up a more balanced meal.

Comment: Although this dish is moderately high in energy and fat, it should not be eaten regularly as it is high in saturated fat, cholesterol and sodium. It is also low in fibre. Comment: Limit to 5 sticks of satay and omit the peanut gravy to avoid consuming too much cholesterol and saturated fat.

What is the difference between Chinese and Thai satay? ›

The Chinese take out version of Chicken in Satay Sauce is quite different from Malaysian, Thai and Indonesian Satay Sauce. It's less coconut-y and less peanut-y (are they real words??), doesn't have bits of crushed peanuts in the sauce, and has a stronger flavour from satay seasoning.

Satay sauce, also known as Peanut Sauce, Bumbu Kacang or Sambal Kacang is an Indonesian sauce made from ground roasted or fried peanuts, widely used in cuisines worldwide.

The secret to a great satay lies in the marinade, so I marinate my meat overnight to lock in the flavours, and make the peanut sauce the following day. I use chuck for beef satay and thigh meat with the skin on for chicken satay.

Jimmy's Sate Sauce is unquestionably the world's best satay sauce - a bold claim but once you've tried Jimmy's, there is no looking back. It's an authentic Malaysian recipe, a delicious aromatic blend of peanuts, oriental herbs and spices with a wonderful aroma.

Why do they often serve satay with cucumbers and onions you ask? The main purpose of cucumbers and onions is to neutralize the carbon levels in satay because the warming effect from the satay has high carbon content.

Choose the Best Beef Cut for Kabobs

Relatively tender, without a need for extensive marinating, Sirloin (from top to tip) is lean and fits into a balanced diet — plus, it's budget-friendly . Other good beef choices for kabobs are Flat Iron or Strip Steak and even Tenderloin.

Chuck, braising and stewing are all suitable for long slow cooking. Delia says…. My own favourite cut for braising, where I live in East Anglia is called chuck and blade steak. In other regions it can be called shoulder, which is exactly where it is.

These cuts—ribeye, New York strip loin, and filet mignon—can certainly be dubbed the best, and few will disagree. “Filet is the most tender cut, but has the least amount of flavor. Ribeye is the most flavorful, but the least tender of the three, and New York is in the middle.” Flannery explains.