Indonesian Beef Satay

Course : Curry
Serves: 4
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1 pound beef flank steak
2 tablespoons extra virgin olive oil
1 clove garlic -- minced
1 bunch green onion tops
4 tablespoons soy sauce
1 tablespoon finely chopped onion
1 teaspoon packed light brown sugar
1/8 teaspoon curry powder
1 Cup fresh pineapple chunks
1 medium cucumber chunks
1 medium red bell pepper strips
1 jar peanut curry sauce
1/2 cup plain non-fat or low fat yogurt
2 tablespoons cream of coconut
2 tablespoons creamy peanut butter
1/4 teaspoon curry powder
1/4 teaspoon grated fresh ginger

Preparation / Directions:

Allow at least 3 hours to marinate the beef. Initial preparation: Partially freeze beef flank steak to firm. Soak 12-10" bamboo skewers in water at least 10 minutes. Combine all above ingredients except the beef and peanut curry sauce. Cut steak slices diagonally against the grain into 1/8 inch thick slices. Place beef slices in the marinade you made earlier, place in refrigerator 3 to 4 hours. Turn occasionally. Prepare peanut curry sauce as follows: plain non-fat or low fat yogurt, cream of coconut, creamy peanut butter, curry powder, and grated fresh ginger. Remove beef from marinade, place meat, pineapple, cucumber chunks, green onion tops, and red bell peppers on skewers as desired. Place the skewers with meat and other stuff on it, on the grill, it should have medium hot coals. Stay close, this doesn't take long. Turn occasionally and brush with the marinade sauce that you used earlier. Remove from fire when meat is done to your taste. Push the meat, etc. from your skewer to your plate. Serve with a peanut curry sauce for dipping

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