Best 4 Best Beef Singapore Sates Recipes

Indulge in the tantalizing flavors of Singapore Satay, a delectable dish that captures the vibrant essence of Southeast Asian cuisine. Satay, a culinary masterpiece, is a grilled skewer dish featuring succulent meat, marinated in aromatic spices and grilled to perfection. This article presents a curated collection of the best beef satay recipes, each offering a unique culinary journey. From the classic Singapore Satay Marinade, which blends aromatic lemongrass and coconut milk, to the spicy Satay Sauce that packs a fiery punch, these recipes provide a symphony of flavors that will tantalize your taste buds. Discover the secrets of creating the perfect Satay Sauce, a harmonious blend of peanuts, shrimp paste, and spices, that elevates the satay skewers to new heights. Explore variations such as the Beef Satay with Peanut Sauce, where the creamy peanut sauce adds a rich and nutty dimension to the grilled beef. Embark on a culinary adventure with these diverse Beef Singapore Satay recipes, promising an explosion of flavors that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

SINGAPORE BEEF STIR-FRY

Singapore Beef Stir-Fry image

A slightly sweet, aromatic noodle stir-fry of beef, baby corn, snap peas, and spinach that you will want to make again and again!

Provided by emmacatalina

Categories World Cuisine Recipes Asian

Time 50m

Yield 4

Number Of Ingredients 15

Ingredients

6 green onions, green and white parts chopped and separated
1 red chile pepper, finely chopped
1 green chile pepper, finely chopped
2 cloves garlic, chopped
3 tablespoons dark soy sauce
4 tablespoons walnut oil, divided
1 teaspoon dark brown sugar
1 pound beef sirloin steak, cut into thin strips
8 ounces dried Chinese egg noodles
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 red bell pepper, chopped
1 cup halved snow peas
¾ cup halved baby corn
1 teaspoon soy sauce, divided, or to taste
2 tablespoons sesame seeds

Steps:

Combine white parts of the green onions, red chile pepper, green chile pepper, and garlic in a large bowl. Add dark soy sauce, 3 tablespoons walnut oil, and brown sugar; mix marinade well. Add beef to marinade, cover, and refrigerate for a minimum of 15 minutes and up to 24 hours.
Bring a large pot of salted water to a boil. Add egg noodles; cook until softened but still firm to the touch, 2 to 3 minutes. Drain.
Cook spinach in a separate pot of boiling, lightly salted water until wilted, 3 to 5 minutes. Drain and set aside.
Heat 1 teaspoon walnut oil in a wok. Add green parts of the green onions, bell pepper, snow peas, baby corn, and 1/2 teaspoon soy sauce. Stir-fry until lightly browned, yet still crisp, 2 to 3 minutes. Remove from the wok.
Stir-fry noodles, 1 teaspoon oil, and 1/2 teaspoon soy sauce in the same wok until crisp, 1 to 2 minutes. Transfer to a plate.
Heat 1 teaspoon oil in the wok and stir-fry marinated beef and some of the sesame seeds in batches until fully cooked, 3 to 4 minutes. Add cooked vegetables back to the wok and stir-fry until heated through, about 2 minutes.
Place a light layer of drained spinach over the noodles and pour stir-fry mixture on top.

Nutrition Facts : Calories 516 calories, Carbohydrate 38.5 g, Cholesterol 117.7 mg, Fat 27.7 g, Fiber 7.5 g, Protein 30.4 g, SaturatedFat 5.7 g, Sodium 1127.4 mg, Sugar 6.5 g

BEST BEEF SINGAPORE SATES

Best Beef Singapore Sates image

Sates in Singapore play the same role as hot dogs in New York, popular and affordable. What makes these sates so extraordinary is the cut of beef, rib eye, the most generously marbled steak you can buy. When assembling the sates, be sure to intersperse cubes of lean beef with fattier cubes of meat or steak fat. I added the alternative use of sirloin steak which is a decent substitute. Best cooked on a charcoal grill, but if you cook on a gas grill, the robust spicing of these sates will blast through loud and clear. I gave an optional recipe for Singapore Cucumber Relish. The purpose is to give you a bite of cool, crisp, crunch to counterpoint the spicy hot meat. From Planet Barbecue!: 309 Recipes, 60 Countries by Steven Raichlen.

Provided by gailanng

Categories Steak

Time 2h2m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

1 1/2 lbs rib eye steaks (about 1/2 inch thick) or 1 1/2 lbs sirloin steaks (about 1/2 inch thick)
3 tablespoons light brown sugar
2 tablespoons ground coriander
1 tablespoon ground turmeric
1 1/2 teaspoons ground cumin
1 1/2 teaspoons fresh ground black pepper
3 tablespoons asian fish sauce or 3 tablespoons soy sauce
3 tablespoons vegetable oil, plus additional for grill grates
4 bamboo skewers, water soaked for at least 30 minutes
salt
2 kirby cucumbers or 1 medium cucumber, cut in half lengthwise and seeded
1 shallots, minced (2 to 3 tablespoons) or 1 green onion, both white and green parts, trimmed and minced
1 small hot red chili pepper, stemmed, seeded, and minced (such as a bird or cayenne pepper)
2 tablespoons rice vinegar
1 tablespoon sugar
coarse koscher salt or sea salt
fresh ground black pepper

Steps:

Cut the steaks, including the fat, into 1/2-inch cubes and place them in a ziplock bag. Stir together the brown sugar, coriander, turmeric, cumin, pepper, fish sauce and oil. Pour over the beef cubes the marinade mixture and massage contents to coat evenly. Refrigerator for at least 2 hours; the longer it marinates, the richer the flavor will be.
Drain the cubes of beef, discarding the marinade. Season with salt. Thread the beef onto bamboo skewers, leaving the bottom half of each skewer bare for a handle and 1/4 inch exposed at the pointed end.
Set up the grill for direct grilling and preheat to high.
When ready to cook, brush and oil the grill grate. Arrange the sates on the hot grate. Grill the sates until cooked to taste, 1 to 2 minutes per side for medium-rare, a little longer for medium.
To Make Singapore Cucumber Relish: Cut the cucumber into 1/4-inch dice. Place the cucumber, shallot, chile, rice vinegar and sugar in a mixing bowl and toss gently to mix. Season with salt and pepper to taste. The relish can be made up to 2 hours ahead.

Nutrition Facts : Calories 651, Fat 48.7, SaturatedFat 16.8, Cholesterol 115.7, Sodium 1164.3, Carbohydrate 21.8, Fiber 2.3, Sugar 15.6, Protein 32

HOW TO MAKE BEEF SATAY

How to Make Beef Satay image

With grilling season still in full swing, you can never have enough new and exciting ways to enjoy beef. This is the main course-size version of a fabulous Thai appetizer, strips of beef marinated in Asian spices, skewered, and grilled for a truly amazing combination of flavors. I think you should try this very soon.

Provided by Chef John

Categories World Cuisine Recipes Asian Indonesian

Time 2h30m

Yield 4

Number Of Ingredients 14

Ingredients

1 tablespoon grated fresh ginger root
4 cloves garlic, crushed
2 tablespoons minced onion
¼ cup packed brown sugar
¼ cup fish sauce
2 tablespoons vegetable oil
2 tablespoons soy sauce
2 tablespoons ground coriander
1 tablespoon ground cumin
½ teaspoon ground turmeric
⅛ teaspoon cayenne pepper
1 2-inch piece of fresh lemon grass (white part only)
2 pounds beef top sirloin, trimmed
4 12-inch long metal skewers

Steps:

Place ginger, garlic, onion, brown sugar, fish sauce, vegetable oil, soy sauce, coriander, cumin, turmeric, and cayenne pepper into a mixing bowl; whisk into a smooth marinade.
Bruise lemon grass by hitting it lightly several times with the back of a large chef's knife; mince the lemon grass and add to the marinade.
Cut beef sirloin into strips about 2 1/2 inches long and 1/8 inch thick. Thoroughly mix the beef into marinade until all beef strips are completely coated, about 1 minute. Cover bowl with plastic wrap and marinate in refrigerator for 2 to 4 hours.
Preheat an outdoor grill for high heat and lightly oil the grate.
Remove beef from marinade and shake off excess marinade. Thread 1/4 the meat onto each metal skewer.
Arrange skewers on the preheated grill and cook until the meat stops sticking to the grill, about 1 to 2 minutes. Flip skewers over onto other side and cook until meat is well browned and shows grill marks, 2 to 2 1/2 minutes. Turn onto first side again and cook until meat is still slightly pink, 2 more minutes. Transfer to a platter and let skewers rest about 2 more minutes before serving.

Nutrition Facts : Calories 484.1 calories, Carbohydrate 19.2 g, Cholesterol 120.8 mg, Fat 26.8 g, Fiber 2.1 g, Protein 40.1 g, SaturatedFat 8.5 g, Sodium 1638 mg, Sugar 14.3 g

INDONESIAN BEEF SATE

Indonesian Beef Sate image

This recipe was featured in a June 1981 issue of Bon Appetit magazine. It is part of the "Cooking Class" section and showcased were Easy Oriental Barbeque recipes. These can be served as a main course or as part of a buffet.Freezing the beef for 10-15 minutes will make slicing it into thin strips easier.

Provided by Leslie in Texas

Categories Meat

Time 41m

Yield 10 buffet servings, 6 serving(s)

Number Of Ingredients 12

Ingredients

1/4 cup vegetable oil
1 cup finely chopped onion
4 garlic cloves, finely chopped
1 teaspoon grated fresh ginger
3/4 cup water
3 tablespoons dark soy sauce
4 teaspoons chili powder
1 tablespoon creamy peanut butter
1 tablespoon turmeric
1 teaspoon brown sugar
1/2 teaspoon finely grated lemon peel
2 lbs flank steaks, sliced crosswise into strips 1/8 inch thick

Steps:

For Marinade.
Heat oil in skillet over medium-high heat.
Add onion,garlic and ginger and saute until onion is soft.
Add remaining ingredients and stir to make smooth paste.
Reduce heat and simmer 2 minutes.
Add meat, stirring to coat well.
Remove from heat and let stand until room temperature.
Thread meat onto skewers, weaving strips in and out to pack tightly.
Prepare hibachi or grill or preheat broiler.
Cook meat 3 to 4 inches from heat source, basting once with any remaining marinade, until crisp and browned, about 3 minutes on each side.

Nutrition Facts : Calories 377.7, Fat 23.4, SaturatedFat 6.8, Cholesterol 62, Sodium 616.6, Carbohydrate 6.9, Fiber 1.5, Sugar 2.5, Protein 34.4

Tips:

Choose the right cut of beef: Flank steak, sirloin steak, or tenderloin are all good choices for Singapore satay. Slice the beef thinly against the grain to ensure tenderness.
Marinate the beef: Marinating the beef in a mixture of soy sauce, oyster sauce, garlic, ginger, and spices helps to tenderize the meat and infuse it with flavor. Be sure to marinate the beef for at least 30 minutes, or up to overnight.
Use a hot grill or pan: When cooking the beef satay, use a hot grill or pan to sear the meat quickly. This will help to lock in the juices and prevent the beef from becoming dry.
Don't overcook the beef: Beef satay is best when cooked to medium-rare or medium. Overcooked beef will be tough and chewy.
Serve with a variety of dipping sauces: Singapore satay is traditionally served with a variety of dipping sauces, such as peanut sauce, cucumber sauce, and chili sauce. You can also serve it with rice or noodles.

Conclusion:

Singapore satay is a delicious and easy-to-make dish that is perfect for a party or a weeknight meal. With its tender beef, flavorful marinade, and variety of dipping sauces, Singapore satay is sure to please everyone. So next time you're looking for a new and exciting dish to try, give Singapore satay a try. You won't be disappointed!