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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
Grilled beef satay skewers paired with vibrant Asian greens for a delicious and nutritious meal.
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
  • 36.40 gm olive oil
  • 10.60 gm Soy Sauce
Instructions:
  • Blend 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 the beef slices using a spiked meat mallet, then place them in a baking dish and generously coat with the flavorful marinade. Let it marinate for 30 mins at room temperature or for even deeper flavor, chill in the fridge for 2 hours. (See Note for more info.)
  • Skewer beef onto 16 bamboo sticks.
  • In a small saucepan, bring rice, 1 1/2 cups water, and a pinch of salt to a boil. Reduce heat, cover, and simmer for 15 minutes until the water is absorbed and the rice is tender. Avoid stirring to prevent sticking. Fluff with a fork and let it stand, covered, for 5 minutes before serving.
  • Preheat the barbecue on high. Put the Curtis Stone Barbecue Grill Tray on the grill. Combine buk choy, wombok, and onion in a large bowl with oil to coat. Season with salt. Transfer the vegetables to the heated grill tray. Cook for 10 mins, tossing occasionally, until vegetables are slightly charred and crisp-tender. Move the grill tray to a large baking tray.
  • Drizzle the satays with the remaining oil and grill for 2 minutes on each side, achieving a light charred exterior while keeping the center medium-rare.
  • Separate rice and vegetables onto 4 plates, drizzle with soy sauce, then add satays and garnish with fresh coriander leaves before serving.

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