How to Make Beef Satay

Recipe View In a mixing bowl, whisk together the brown sugar, fish sauce, crushed garlic, minced onion, vegetable oil, soy sauce, ground coriander, grated fresh ginger root, ground cumin, ground turmeric, and cayenne pepper until smooth. (5 minutes)

Recipe View Bruise the lemon grass by gently hitting it several times with the back of a large chef's knife; mince the lemon grass and add it to the marinade. (3 minutes)

Recipe View Cut the beef sirloin into strips approximately 2 1/2 inches long and 1/8 inch thick. Stir the beef into the marinade until it is completely coated, about 1 minute. Cover the bowl with plastic wrap and marinate in the refrigerator for 2 to 4 hours. (5 minutes)

Recipe View Preheat an outdoor grill for high heat. Lightly oil the grate. (10 minutes)

Recipe View Remove the beef from the marinade, shaking off any excess. Thread approximately 1/4 of the meat onto each metal skewer. Discard any remaining marinade. (7 minutes)

Recipe View Arrange the skewers on the preheated grill; cook until the meat stops sticking to the grill, about 1 to 2 minutes. Flip the skewers and continue cooking until the meat is well-browned and displays grill marks, approximately 2 to 2 1/2 minutes. Flip the skewers once more; cook until the meat is still slightly pink, about 2 minutes. (8 minutes)

Recipe View Transfer the skewers to a platter and allow them to rest for 2 minutes before serving. Enjoy! (2 minutes)