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Beef satays with charred Asian vegetables
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Prep Time:
25 minutes
Cook Time:
65 minutes
Total Time:
90 minutes
Elevate beef satay with a side of fresh, vibrant Asian greens.
Ingredients:
  • 1/2 bunch fresh coriander, stems and leaves separated
  • 42.00 gm soy sauce
  • 2 small birdseye chillies, seeded, coarsely chopped
  • 15g ginger
  • 2 cloves garlic, peeled
  • 24.00 gm Brand brown sugar
  • 1 1/2 tsp Yeo’s sesame oil
  • 1 tsp freshly ground black pepper
  • 36.40 gm olive oil, plus 2 tsp extra
  • 400g beef oyster blade steak, thinly sliced (about 1/4cm) against the grain
  • 200.00 gm Brand long grain rice, rinsed, drained
  • 1/2 bunch buk choy, coarsely cut into 4cm pieces
  • 1/4 wombok, coarsely cut into 4cm pieces
  • 1/2 medium brown onion, thinly sliced
  • 10.60 gm Soy Sauce
Instructions:
  • Puree coriander stems, soy sauce, chili, ginger, garlic, brown sugar, sesame oil, and black pepper in a blender or food processor until smooth. Gradually add 2 tablespoons of olive oil while blending.
  • Tenderize beef slices using a spiked meat mallet. Transfer the slices to a baking dish and generously coat them with marinade. Let them marinate for 30 minutes at room temperature or 2 hours in the fridge. (Refer to Note for more information.)
  • Skewer the beef onto 16 bamboo sticks.
  • Bring 1 1/2 cups of water and a pinch of salt to a boil in a small saucepan. Add the rice, then cover and simmer on medium-low heat for 15 minutes until water is absorbed and rice is tender. Avoid stirring to prevent sticking. Fluff with a fork, cover, and let stand for 5 minutes before serving.
  • Preheat the barbecue on high heat. Place the Curtis Stone Barbecue Grill Tray directly on the grill. In a large bowl, coat buk choy, wombok, and onion with oil. Season with salt. Transfer the vegetables to the hot grill tray. Cook for 10 minutes, tossing occasionally, until slightly charred but still crisp-tender. Transfer the grill tray to a large baking tray.
  • Brush the satays with the remaining oil and grill for 2 minutes on each side until they have a light char on the outside while remaining medium-rare in the center.
  • Plate the rice and vegetables evenly among 4 plates, gently drizzle with soy sauce, top each plate with satays, and finish by sprinkling with fresh coriander leaves before serving.

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