Smoked Beef Satay

Name: Beef Satay Geräuchert
Total time: 3 h
Ingredients: 80 ml Kokosmilch; 20 g Lemongrass, fein gehackt; 6 g Kurkuma, gemahlen; 15 g Knoblauch, gehackt; 25 ml Fischsauce; 15 g Palmzucker (oder brauner Zucker); 8 g Korianderpulver

MarinadeBeefHot SmokingEasy3-4 hrs70-74 °C140-160 °CCherry + Coconut shells

Southeast Asian beef strips on skewers, marinated in a coconut milk lemongrass marinade and hot smoked over coconut shells and cherry wood. Smoking gives the classic satay an additional depth not achievable on the grill. Served with homemade peanut sauce for a complete flavor experience.

Ingredients(for 1 kg)

Coconut milk80 ml

Lemongrass, finely chopped20 g

Turmeric, ground6 g

Garlic, minced15 g

Fish sauce25 ml

Palm sugar (or brown sugar)15 g

Coriander powder8 g

Instructions

Preparation & Marinating

2-8 hours

Cut beef into 5 mm thin long strips against the grain. Mix all marinade ingredients, dissolve palm sugar completely. Place meat strips in marinade and marinate covered in the refrigerator. Then thread onto pre-soaked bamboo or metal skewers.

Smoking

30-50 minutes

Preheat smoker to 140-160 °C. Add cherry wood chips and coconut shell shavings. Place satay skewers in smoker, do not overlap. Turn after 20 minutes and finish smoking to a core temperature of 70-74 °C. The thin strips cook quickly – check frequently.

Serving

5 minutes

Let skewers rest for 5 minutes. Serve with homemade peanut sauce (peanut butter, coconut milk, lime juice, chili), pickled cucumbers and rice cakes. Skewers directly from the smoker have the most intense flavor.

Pro Tip

Soak bamboo skewers in water for at least 30 minutes to prevent them from burning during smoking. Metal skewers are more robust and conduct heat into the meat interior, slightly shortening cooking time.

Save this recipe to your smoking journal?

With Curination you can scale recipes, track projects, document by voice and browse over 1,269 recipes.

Try for free