This Pan-fried Beef Satay is a version of a spicy Indonesian classic that can be easily prepared even without a barbecue or wood-fired grill.
Satays, or skewers of seasoned meat or fish, are Indonesian in origin but have been adopted by the cuisines of many nations and there are 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.
The Method
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.
Your Recipe Card:
Pan-fried Beef Satay Recipe
Ingredients
- 1 lb. 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.
Instructions
- Mix the meat with all the remaining ingredients and marinate for at least two hours.
- Thread the meat cubes onto skewers and pan-fry them, using a generous amount of oil, over moderately high heat until browned on all sides.
- Serve hot with a dipping sauce if desired.
If you start with 1″ beef cubes, how do you slice them to become flat for the skewers?
They aren’t sliced flat. They are still in cubes when they are slid on to the skewers. I have seen satay that is skewered that way, but it is not standard, or required.