Charred brown skewers of satay beef piled high beside extra satay sauce for dipping
As seen in: Thermomix Dinners for Special Occasions

Thermomix Beef Satay Sticks with Satay Sauce

by Tenina Holder
posted 07 Oct, 2019 (last updated 08 Jun, 2020)
  • Serves icon
    Serves
    4
  • Total Time icon
    Total Time
    1hr 10mins
  • Calories icon
    Calories
    837

Satay is an Indonesian sauce that has solidified its place on the menu of global cuisine thanks to its salty, crunch and spicy tones. With a touch of sweetness and an addictive crunch that clings to your palette, traditionally it's slathered over skewered meat and fried or grilled. Our Beef Satay Sticks with Satay Sauce pay homage to this illustrious dish whilst keeping things simple. The meat needs to be marinated for 3 hours, so check your timeline in advance before getting into cooking.

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As seen in: Thermomix Dinners for Special Occasions

INGREDIENTS

  • Beef bottom round roast icon
    Beef bottom round roast
    17.64oz/500g (about 2⅛ cups)
    cubed
  • Water icon
    Water
    1.01fl oz/30g (2 tbsp)
    hot
  • Cucumber icon
    Cucumber
    about ½ unit (5.29oz/150g)
    cubed
  • Red onion icon
    Red onion
    about ½ unit (2.38oz/68g)
    cubed
  • Fennel seeds icon
    Fennel seeds
    about ½ tsp (0.04oz/1g)
  • Coriander seeds icon
    Coriander seeds
    1 tbsp (0.19oz/5g)
  • Cumin seeds icon
    Cumin seeds
    2.5 tsp (0.18oz/5g)
  • Yellow onion icon
    Yellow onion
    1 (4.94oz/140g)
  • Fresh turmeric icon
    Fresh turmeric
    0.71oz/20g (about 3¾ tbsp)
  • Golden caster sugar icon
    Golden caster sugar
    3 tsp (0.44oz/13g)
  • Lemongrass stalk icon
    Lemongrass stalk
    3 (1.27oz/36g)
  • Soy sauce icon
    Soy sauce
    2 tbsp (1.00fl oz/35g)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    1.49fl oz/40g (3 tbsp)
  • Dried chinese red chili icon
    Dried chinese red chili
    2½ cups (about 21.00oz/595g)
  • Coriander seeds icon
    Coriander seeds
    about ½ tsp (0.03oz/1g)
  • Garlic clove icon
    Garlic clove
    2
  • Shrimp paste icon
    Shrimp paste
    1 tsp (0.23oz/6g)
  • Roasted peanuts icon
    Roasted peanuts
    3.53oz/100g (about ½ cup)
  • Coconut cream icon
    Coconut cream
    3.53oz/100g (about 5¼ tbsp)
  • Tamarind paste icon
    Tamarind paste
    1 tsp (0.19oz/5g)
  • Sea salt icon
    Sea salt
    1 pinch
  • Peanut butter icon
    Peanut butter
    3.53oz/100g (about ½ cup)
  • Lemon juice icon
    Lemon juice
    as needed

METHOD

  1. Add fennel seeds, coriander seeds and cumin seeds to a clean frying pan
  2. Fry in frying pan until fragrant - high heat
  3. Transfer content of frying pan to TM5 bowl
  4. Fit TM5 bowl to TM5
  5. Blitz - approx 1 min, speed 10
  6. Scrape down sides of TM5 bowl
  7. Add yellow onion, fresh turmeric, golden caster sugar, lemongrass stalk, soy sauce and extra virgin olive oil to the sauce
  8. Mix - approx 1 min, speed 8
  9. Scrape down sides of TM5 bowl
  10. Add beef bottom round roast to a clean large glass bowl
  11. Pour sauce into meat and mix
  12. Cover with plastic wrap
  13. Refrigerate in fridge - approx 3 hr
  14. Add dried chinese red chili and water to a clean small glass bowl
  15. Soak - 20 min
  16. Add coriander seeds and cumin seeds to the frying pan
  17. Heat in frying pan until fragrant - high heat
  18. Clean TM5 bowl
  19. Transfer content of frying pan to TM5 bowl
  20. Blitz - approx 1 min, speed 10
  21. Scrape down sides of TM5 bowl
  22. Drain peppers
  23. Transfer peppers to sauce
  24. Add yellow onion, garlic clove, lemongrass stalk, shrimp paste and extra virgin olive oil to the sauce
  25. Chop - approx 1 min, speed 10
  26. Scrape down sides of TM5 bowl
  27. Cook - approx 5 min, varoma, speed 1
  28. Then add roasted peanuts, coconut cream, tamarind paste, golden caster sugar, sea salt, peanut butter, soy sauce and lemon juice to the sauce
  29. Cook then set aside - approx 10 min, 100°C, reverse speed 1
  30. Soak 8 clean skewer with water - approx 1 hr
  31. Divide meat between 8 skewer
  32. Cook in frying pan until browned - high heat
  33. Serve sauce with 8 skewer
  34. Garnish with cucumber and red onion

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