Photograph of the finished Satay Grilled Beef

Vietnam · Bò nướng sa tế

Satay Grilled Beef

40 min Hands-on time + 2 hr waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Beef Beef 1.4 kg
  • Photograph of Sate chilli and lemongrass paste Sate chilli and lemongrass paste 180 g
  • Photograph of Lemongrass Lemongrass 120 g
  • Photograph of Fish sauce Fish sauce 80 ml
  • Photograph of Garlic Garlic 24 cloves
  • Photograph of Sugar Sugar 48 g
  • Photograph of Oil Oil 100 ml
  • Photograph of Roasted peanuts Roasted peanuts 120 g
  • Photograph of Spring onion Spring onion 100 g
  • Photograph of Lime Lime 2
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Mix chili paste with chopped lemongrass, garlic, fish sauce, and sugar to make the marinade.
  2. 2 Slice the beef into 8 mm thick slices and marinate for 2 hours in the refrigerator.
  3. 3 Skewer the beef slices onto bamboo skewers in a zigzag pattern to make them thick and juicy.
  4. 4 Bake at 240 degrees for 8 minutes, flipping once at minute 5.
  5. 5 Because chili paste contains a lot of chili oil, it should be grilled quickly at high heat; grilling for too long will cause the chili oil to burn.
  6. 6 Sprinkle with crushed roasted peanuts and chopped scallions, then squeeze in some lemon juice before serving.

With an appliance

  • Charcoal grill 35 min

    Grill over charcoal at a distance of 12 cm for 6 minutes, flipping at the 3rd minute; keep away from the charcoal as the chili oil is highly flammable.

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