Recipe byThe ZestyPlate Kitchen
Tender beef cubes marinated in onion, garlic, lemon, soy and coriander, then skewered and grilled or barbecued until juicy and charred.
Cubes of beef sit in a quick marinade of onion, garlic, lemon and coriander, then go onto skewers and over fierce heat until the edges char and the centres stay juicy. Serve them as a starter, hand them round at a party, or pile them onto rice for supper. The flavour lands somewhere between savoury and sweet, and the whole thing is genuinely easy to put together.
Jump to recipe
Prep 20 min
Cook 10 min
Total 30 min
Easy
Scale:
- 1 chopped Onion
- 2 cloves Garlic
- Juice of 2 Lemons
- 2 tablespoons Sugar
- 1 tsp Salt
- 1 tsp Ground Coriander
- 4-5 pound Beef
- 1 cup Oil
- 2 tablespoons Soy Sauce
Nutrition (per serving)
915
kcal
44g
Protein
5g
Carbs
79g
Fat
Estimated per serving. How we calculate this.
Preparation
- Put the coarsely chopped onion, garlic, lemon juice, sugar, soy sauce, salt, ground coriander (use ground ginger instead for pork) and 1 cup of the oil into an electric blender and blend until smooth.
- Pour this over 5 lbs of cubed beef or pork tenderloin. Leave it for only a few hours, not overnight.
- Thread the meat onto 36 skewers.
- Blend the remaining 1 cup oil with 2 tbsp soy sauce and pour it into a large shallow dish.
- Roll each skewer through the seasoned oil before frying so the meat keeps its moisture.
- The satay also cooks beautifully on a barbecue.
Tips from the ZestyPlate Kitchen
- Give the meat a few hours in the marinade rather than overnight. That is long enough to season it, and any longer lets the lemon start turning the texture soft.
- Soak wooden skewers in water for half an hour first so they do not scorch over the heat.
- Roll each skewer in the seasoned oil just before it hits the heat, which keeps the meat from drying out.
- Cook hot and fast for a proper char while the middle stays tender.
Frequently Asked Questions
Yes. The marinade is just as good with pork, chicken or lamb. If you go for pork, swap the coriander for ground ginger.
Lemon juice gradually breaks down the meat fibres and you end up with a mushy texture. A few hours gives you all the flavour without that problem.
Peanut satay sauce is the traditional partner, though sweet chilli or a simple soy and lime dip also do the job nicely.
Save this recipe, join ZestyPlate free
- Save your favourite recipes
- Build your own cookbooks
- Track what you've cooked
- New recipes in your inbox
Create free account
Already a member? Log in
Ratings & Reviews
Log in or create an account to rate this recipe.
No reviews yet, be the first to rate this recipe!
Comments (0)
Log in or create an account to join the conversation.
No comments yet, start the conversation!