alevia's kitchen
Short Description
Tender strips of beef are marinated in a flavourful blend of brown sugar, fish sauce, garlic, soy sauce, ginger, and spices, then grilled to perfection for a delicious satay.
Ingredients
¼ cup packed brown sugar
¼ cup fish sauce
4 cloves garlic, crushed
2 tablespoons minced onion
2 teaspoon Calabrian pepper paste or chopped in oil
2 tablespoons vegetable oil
2 tablespoons soy sauce
2 tablespoons ground coriander
1 tablespoon grated fresh ginger root
1 tablespoon ground cumin
½ teaspoon ground turmeric
2 pounds beef tenderloin tip or beef sirloin trimmed
4 12-inch-long metal skewers
Preparation
In a mixing bowl, combine brown sugar, fish sauce, garlic, onion, oil, soy sauce, coriander, ginger, cumin, turmeric, and Calabrian pepper, whisking until the mixture is smooth.
Slice beef tenderloin tips into strips approximately 2 ½ inches long and ⅛ inch thick. Mix the beef into the marinade, ensuring it is fully coated, for about 1 minute. Cover the bowl with plastic wrap and refrigerate to marinate for 2 to 4 hours.
Preheat an outdoor grill to high heat and lightly oil the grate.
Take the beef out of the marinade, shaking off any excess. Thread ¼ of the meat onto each metal skewer and discard the leftover marinade.
Place the skewers on the preheated grill; cook until the meat no longer sticks to the grill, about 1 to 2 minutes. Turn the skewers and continue cooking until the meat is well browned with grill marks, about 2 to 2 ½ minutes. Turn the skewers once more; cook until the meat remains slightly pink, around 2 minutes. Move the skewers to a platter and let them rest for 2 minutes before serving.