Beef satay from the smoker

Name: Rinder-Satay vom Smoker
Total time: 1 h
Ingredients: 60 ml Kokosmilch; 25 g Erdnussbutter; 20 ml Sojasauce; 5 g Zitronengras gemahlen; 3 g Kurkuma; 3 g Chilipulver; 10 g Brauner Zucker

MarinadeBeefHot SmokingEasy1-2 hrs70-74 °C150-170 °CCoconut + Apple

Juicy beef strips on skewers, inspired by Southeast Asian satay, here refined by gentle smoking. The combination of peanut, coconut milk, lemongrass and chili creates a deep, aromatic marinade. The brief hot smoking gives the tender meat an irresistible smoky note.

Ingredients(for 1 kg)

Coconut milk60 ml

Peanut butter25 g

Soy sauce20 ml

Ground lemongrass5 g

Turmeric3 g

Chili powder3 g

Brown sugar10 g

Instructions

Marinade and skewers

4 hours marinating time

Stir coconut milk, peanut butter, soy sauce and all spices until smooth. Cut beef (sirloin or rump steak) into 1 cm wide, 8-10 cm long strips and turn in the marinade. Cover and refrigerate for at least 4 hours. Soak wooden skewers in water for 30 minutes.

Threading skewers

10 minutes

Thread the marinated meat strips in a wave pattern onto the soaked wooden skewers. Scrape off excess marinade and let the skewers drain on a rack for 10 minutes.

Smoking

45-60 minutes

Preheat the smoker to 150-170 °C with coconut and apple wood. Add the skewers and smoke until an internal temperature of 70-74 °C is reached. Turn once halfway through. Serve with peanut dipping sauce and fresh coriander.

Pro Tip

Smoke the skewers only briefly at higher temperatures – this keeps the meat tender and juicy. Too long smoking will dry out the thin strips.

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