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    You are in: Home / Recipes / Malaysian Beef Satay Recipe
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    Malaysian Beef Satay

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    40 mins

    10 mins

    Da Huz's Note:

    Beef (or pork, or elk, or whatever) marinated in a coconut milk curry, grilled, and drizzled with satay sauce. From "The Essential Curries Cookbook" by Steer (2008). My roommate said, "I don't know what 'satay' is, but we need to make it more often!"

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    Ingredients:

    Serves: 4

    Yield:

    Units: US | Metric

    Directions:

    1. 1
      If you're using wooden skewers, soak them for 30 minutes prior to grilling so they don't burn.
    2. 2
      Heat oil in a frying pan, add the fennel and fenugreek and fry until they start to pop (30 seconds to 1 minute).
    3. 3
      Add the chillies, garlic, and curry paste. Fry another 2 minutes, stirring.
    4. 4
      Remove from heat and mix in the coconut milk. Put mixture in a large ziploc with the meat and marinate at least 30 minutes (overnight is best).
    5. 5
      Heat grill to high. Skewer the meat and grill 8-10 minutes or until cooked.
    6. 6
      While meat is grilling, place red chile, lime juice, fish sauce, peanut butter, peanuts, and green onions in a small saucepan and heat.

    Ratings & Reviews:

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    Nutritional Facts for Malaysian Beef Satay

    Serving Size: 1 (133 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 231.0
     
    Calories from Fat 185
    80%
    Total Fat 20.6 g
    31%
    Saturated Fat 11.2 g
    56%
    Cholesterol 0.0 mg
    0%
    Sodium 1492.8 mg
    62%
    Total Carbohydrate 9.7 g
    3%
    Dietary Fiber 2.0 g
    8%
    Sugars 3.5 g
    14%
    Protein 5.8 g
    11%

    The following items or measurements are not included:

    beef steaks

    Thai red curry paste

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