Recipes - Indonesian

Indonesian Beef Satay Salad
Indonesian beef satay salad


Indonesian beef satay salad. This salad will bring a gourmet mood to any Sunday picnic, Saturday BBQ or mid-windter party. The combination of fresh salad ingredients with the rich Gado Gado peanut sauce will make this recipe a highlight.
Cooking Time: < 15mins
Serves:3 to 4
Total time: 30mins - 60mins
Course: Salad
Cook Method: Grill/BBQ
Cuisine: Indonesian









Ingredients:

Sauce

280g peanut butter ('crunchy' is more authentic)
1 tsp shrimp paste
3 small chilli peppers (add more if desired; finely chopped)
5 Valcom Kaffir Lime Leaves (chopped)
60ml ABC Sweet Soy Sauce (Kecap Manis)
2 tbsp galangal (finely chopped)
5 fresh garlic cloves (minced)
1 large onion (finely chopped)
150ml water

Salad

600g beef fillet
1 tbsp Jeeny's Tamarind Paste
5 cos lettuce leaves (shredded)
120g red capsicum (julienned)
120g bean sprouts




Steps:
  1. To prepare the sauce: in a wok, under high heat, stir-fry garlic, onion, galangal, chilli peppers and shrimp paste for 3 mins or until golden brown and aromatic. Reduce heat and gradually stir in all remaining sauce ingredients until well-combined.
  2. In a bowl, combine the sesame oil, salty soy sauce, sugar, garlic, lime juice, tamarind paste and beef fillets and allow to marinate for 1 hr (or longer if possible).
  3. Grill the beef fillets according to your preference until cooked. Remove beef from grill and allow to rest for 3 mins before thinly slicing.
  4. In a large serving dish, combine the beef, lettuce, peppers and bean sprouts. Drizzle the sauce over the salad, garnishing with red capsicum slices and serve.

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Indonesian Beef Satay Salad

Indonesian Beef Satay Salad

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Indonesian beef satay salad. This salad will bring a gourmet mood to any Sunday picnic, Saturday BBQ or mid-windter party. The combination of fresh salad ingredients with the rich Gado Gado peanut sauce will make this recipe a highlight.

Cooking Time: < 15mins
Serves: 3 to 4
Total time: 30mins - 60mins
Course: Salad
Cook Method: Grill/BBQ
Cuisine: Indonesian
Ingredients

Sauce

280g peanut butter ('crunchy' is more authentic)
1 tsp shrimp paste
3 small chilli peppers (add more if desired; finely chopped)
5 Valcom Kaffir Lime Leaves (chopped)
60ml ABC Sweet Soy Sauce (Kecap Manis)
2 tbsp galangal (finely chopped)
5 fresh garlic cloves (minced)
1 large onion (finely chopped)
150ml water

Salad

600g beef fillet
1 tbsp Jeeny's Tamarind Paste
5 cos lettuce leaves (shredded)
120g red capsicum (julienned)
120g bean sprouts

Instructions
  1. To prepare the sauce: in a wok, under high heat, stir-fry garlic, onion, galangal, chilli peppers and shrimp paste for 3 mins or until golden brown and aromatic. Reduce heat and gradually stir in all remaining sauce ingredients until well-combined.
  2. In a bowl, combine the sesame oil, salty soy sauce, sugar, garlic, lime juice, tamarind paste and beef fillets and allow to marinate for 1 hr (or longer if possible).
  3. Grill the beef fillets according to your preference until cooked. Remove beef from grill and allow to rest for 3 mins before thinly slicing.
  4. In a large serving dish, combine the beef, lettuce, peppers and bean sprouts. Drizzle the sauce over the salad, garnishing with red capsicum slices and serve.

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