Pan-fried Beef Satay
Satays, or skewers of seasoned meat or fish, are Indonesian in origin but have been adopted by the cuisines of many nations and there countless varieties and permutations in the flavorings and modes of service. Traditionally, these are grilled treats, being an especially popular ‘street food’, but if grilling is not an option you can do a passably decent job in your frying pan at home…
- good quality beefsteak, cut into 1” dice;
- ½ tsp each Garlic and Ginger paste;
- 1 small dried Red Chili, ground;
- 1 tsp. ground Cumin Seed;
- 1 tsp. ground White Pepper;
- 1 tsp. Turmeric;
- 1 tbsp. Sugar;
- 2 tbsp. Fish Sauce;
- 1 tbsp. Oil.
Typically, a beef satay will be made from cheaper cuts, especially when purchased from street vendors, but the quality of the end result is much improved by using a good quality cut to begin with. I am using a fairly nicely marbled strip-loin.
Mix all the seasonings together in a small bowl and toss the meat cubes in the blend. Leave this to marinate for a couple of hours, or overnight in the fridge.
When you are ready to cook, thread the cubes on bamboo skewers and heat a good couple of tablespoons of oil in a pan over moderately high heat. When the oil is shimmering, add the skewers and cook on all sides just until the surface is nicely browned. The cubes should still be a little rare and tender in the center. Serve as an appetizer with a dipping sauce (Peanut Sauce is common, as is a Nuoc Cham type dip), or else serve the skewers as one dish as part of a larger spread.