Lao Isan Beef Satay With Coconut Milk Marinade

Name: Lao Isan Beef Satay With Coconut Milk Marinade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup thinly sliced lemongrass; 1/8 cup fresh ginger, peeled and sliced; 1/4 cup sliced shallots; 5 medium garlic cloves, peeled; 2 tablespoons canola oil; 2 tablespoons oyster sauce; 1 tablespoon fish sauce; 1/4 teaspoon turmeric powder; 1/3 cup unsweetened coconut milk; 1 pound beef short ribs

Servings: persons

1
In a mortar, combine the lemongrass, ginger, shallots, and garlic; pound to a semi-smooth paste (you could also do this in a food processor). Stir in the oil, oyster sauce, fish sauce, turmeric, and the 1/3 cup coconut milk and mix well. Reserve 1/4 cup of this mixture and set aside.
2
Transfer the rest to a large mixing bowl and add the short ribs. Toss the ribs to coat, cover the bowl, and let them marinate in the refrigerator for 24 hours (you can get away with marinating for 6 hours at a minimum, though the satay will have less depth of flavor).
3
When it is time to cook the ribs, preheat your grill until very hot. I highly recommend cooking satay on an outdoor grill over charcoal briquettes, but gas will suffice (cook them indoors in a grill pan only if you have a very good exhaust system, since they generate a lot of smoke). Make the baste by mixing the reserved 1/4 cup marinade with the 1/3 cup coconut milk. Grill the ribs for about 2 minutes on each side (a little more or less, depending on how you like your meat). As they cook, brush the ribs with the basting liquid and a sprinkling of salt. Let the cooked ribs rest for 2 minutes before serving. Accompany with jasmine or sticky rice or slices of toasted white bread.

523

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 cup thinly sliced lemongrass, 1/8 cup fresh ginger, peeled and sliced, 1/4 cup sliced shallots, 5 medium garlic cloves, peeled, and more.

Yes, Lao Isan Beef Satay With Coconut Milk Marinade falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!