Malay Beef Satay
- Total Time
- 1 hour 15 minutes
- Rating
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Ingredients
- 2teaspoons ground turmeric
- 2teaspoons ground cumin
- 2teaspoons ground fennel seeds
- Zest of ½ lemon, finely grated
- 1tablespoon sugar
- 1½teaspoons salt
- ¼cup coconut milk
- 1½pounds rump steak or boneless sirloin, trimmed and cut into ¾-inch cubes
- Cilantro sprigs for garnish
Nutritional analysis per serving (4 servings)
391 calories; 24 grams fat; 11 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 36 grams protein; 462 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine turmeric, cumin, fennel, lemon zest, sugar, salt and coconut milk in a medium bowl. Add the beef and toss to coat thoroughly. Cover and refrigerate for at least 1 hour. Meanwhile, soak 12 8-inch bamboo skewers in water.
- Step 2
Preheat the broiler. Thread about 4 cubes of meat onto each skewer, leaving the bottom half bare. Place the skewers on a broiler tray and broil, turning, until the meat is browned on all sides, about 5 to 6 minutes. Garnish with cilantro and serve immediately with chili-and-peanut sauce. (See recipe.)
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