beefless southeast asian satay

beefless southeast asian satay

yield: 4 to 6 servings

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beefless southeast asian satay

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ingredients

marinating the beefless tips

  • 1 1/2 lb gardein beefless tips
  • 2 tsp coriander seeds
  • 1/2 tsp dried chili flakes
  • 2 tbsp fresh ginger
  • 2 cloves garlic
  • 2 tsp lemongrass
  • 1/2 cup roasted Spanish peanuts
  • 1/3 cup green onions, roughly chopped
  • 1/3 cup fresh cilantro, roughly chopped
  • 2 tbsphoney or agave
  • 2 tsp vegetarian fish sauce
  • 1/4 cupkecap manis (Indonesian sweet soy sauce)
  • 2 tbspfresh lime juice (or lemon juice)
  • 1/2 tspfreshly ground black pepper
  • 1/4 cupmelted butter (or vegan option)
  • 1/2 cup vegetable stock
  • 15 wooden skewers

making the peanut sauce

  • 1/8 cup macadamia nuts (or candlenuts)
  • 1/4 cup roasted Spanish peanuts
  • 1/2 tsp coriander seeds
  • 1/4 tsp cumin seeds
  • 1/2 tsp dried chili flakes
  • 1 tsp peanut oil (or vegetable oil)
  • 1/2 medium red onion
  • 1small shallot
  • 1/4 cupcoconut cream
  • 1/4 cup cup coconut milk
  • 2 tbsppalm sugar (or brown sugar)
  • 1 tbsp kecap manis (Indonesian sweet soy sauce)
  • 1/2 tspsea salt, or to taste
  • 1/4 tspfreshly-ground black pepper

beefless southeast asian satay

preparation

Toast the coriander seeds until fragrant. Finely grind them with the chili flakes and set aside. Peel and roughly chop the ginger and garlic. Finely mince the lemongrass. Add the garlic, ginger and lemongrass to a food processor and purée.

Add the peanuts and pulse a few times. Next, add the green onions and cilantro and pulse again. Add the honey, fish-less fish sauce, kecap manis, lime juice, pepper and ground spices and purée. Lastly, add the vegan butter and vegetable stock. Pulse again and set aside while you prepare the “beef.”

*Note: Soy sauce can be substituted for kecap manis if you cannot find it.

Cut the “beef” into bite-sized cubes. Place into a casserole dish, add the marinade, and mix. Cover and let marinate in the refrigerator for a minimum of 3 hours, preferably overnight. Soak the wooden skewers in cold water.

Toast the coriander seeds until fragrant. Finely grind them with the chili flakes and set aside. Peel and roughly chop the ginger and garlic. Finely mince the lemongrass. Add the garlic, ginger and lemongrass to a food processor and purée.

Add the peanuts and pulse a few times. Next, add the green onions and cilantro and pulse again. Add the honey, fish-less fish sauce, kecap manis, lime juice, pepper and ground spices and purée. Lastly, add the vegan butter and vegetable stock. Pulse again and set aside while you prepare the “beef.”

*Note: Soy sauce can be substituted for kecap manis if you cannot find it.

Cut the “beef” into bite-sized cubes. Place into a casserole dish, add the marinade, and mix. Cover and let marinate in the refrigerator for a minimum of 3 hours, preferably overnight. Soak the wooden skewers in cold water.


comments (1)

  1. Darryn DiFrancesco |

    The preparation section has three repeated sections and is incomplete as to cooking directions. Please correct as this recipe looks delicious. Thank you.

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