Beef Satay with Chef David Choo
Ingredients:
Rib Eye Steak
- 1 LB Rib Eye Steaks
- 1 TSP Cayenne Powder
- 1 TSP Ground Coriander
- ½ TSP of Salt
- A Touch of Cornflour
- 1 TBSP Vegetable Oil
- 2 TBSP Cooking Oil (for frying)
Satay Sauce
- ½ TBSP Cooking Oil
- 1 Small Onion (finely chopped)
- 1 clove Garlic (crushed)
- ½ TSP Ginger (finely chopped)
- 1 TSP Turmeric
- 1 TSP Dried Chili Flakes
- ½ TSP Ground Coriander
- 2 ½ TBSP Crunch Peanut Butter
- ½ C Coconut Milk
Additional Garnish
- 1 Tomato (chopped)
- Small Cucumber (chopped)
- 6 OZ Mixed Green Salad
Directions:
RIB EYE STEAK PREPARATION
With the backside of a knife, gently tap across both sides of steaks to stretch/tenderize. Next, slice the meat into 2” strips and then halve each strip.
TIP: Don’t cut against the grain of the meat.
Place sliced steak pieces into a large bowl.
Add cayenne pepper, ground coriander, salt, corn flour and massage into the meat. Then add vegetable oil and work into meat.
Heat two* frying pans with oil on High – add the seasoned steak slices into the pans and cook for 2-3 minutes for Medium-Well. Once the steaks begin to sear, turn heat to Medium. Flip steak slices over half way through cook time. When done, remove steak from heat and set aside.
*We use two frying pans to avoid lag time in cooking.
SATAY SAUCE PREPARATION
Heat the oil in a small saucepan over Medium heat and add onion, garlic, chili flakes and ginger. Cook until ingredients are soft. Then add the peanut butter and stir through. Add coconut milk and stir until you’ve reached a medium consistency. Remove from heat and set aside.
GARNISH AND PLATING
Place a bed of mixed greens, tomato, and cucumber followed by 3-4 slices of steak on each plate. Next, drizzle the satay sauce on top of the steak slices. Finally, top with a touch of fried shallots and ENJOY!
Did you enjoy this? Let us know in the comments!