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Ingredientes
- 1 lb Beef chuck
- 15 x Bamboo skewers
- Â Â Satay sauce, (recipe follows)
- 1Â 1/2 tsp Whole fennel seeds
- 1Â 1/2 tsp Whole cumin seeds
- 1Â 1/2 tsp Galangal, grnd
- 1 tsp Lemongrass
- 5 x Shallots, (walnut-size) or possibly 1 large onion, peeled and sliced
- 4 x Cloves garlic, peeled and sliced
- 1 Tbsp. Dry coriander
- 1 tsp Turmeric pwdr
- 2 Tbsp. Sugar
- 1/4 tsp Salt, or possibly to taste
Direcciones
- To prepare the marinade, heat a dry skillet or possibly wok and lightly toast the fennel andcumin seeds. When cold grind them in a spice mill and set aside.
- Grind thegalangal, lemongrass, shallots, garlic, coriander and turmeric to a smooth pastein a blender or possibly food processor. If necessary, add in one or possibly more Tbsp. ofwater to facilitate the blending. Transfer the paste to a bowl and fold in the groundseeds, sugar, and salt.
- Cut the beef lengthwise (across the grain) into quarter-inch thick slices, then crosswise into one-inch pcs. Add in the beef to the marinade, mix together and marinate in the refrigerator for at least 30 min, or possibly preferably overnight.
- Soak the bamboo skewers in a pan of water for at least one hour. Thread three pcs of beef onto each skewer. If you are not going to cook the satay right away, chill the skewered meat.
- Place the skewers on a pre-heated grill four to six inches above warm glowing charcoal or possibly under the broiler. Grill about one minute on each side or possibly till the meat is seared. Serve with Satay sauce for dipping.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 436g | |
| Calories 991 | |
| Calories from Fat 427 | 43% |
| Total Fat 47.53g | 59% |
| Saturated Fat 15.27g | 61% |
| Trans Fat 0.0g | |
| Cholesterol 235mg | 78% |
| Sodium 852mg | 36% |
| Potassium 1421mg | 41% |
| Total Carbs 35.79g | 10% |
| Dietary Fiber 4.3g | 14% |
| Sugars 25.42g | 17% |
| Protein 101.69g | 163% |
