Singapore Satay Recipe

Name: Singapore Satay
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb. rump steak; 8 to 10 shallots or 1 large brown onion; 2 cloves garlic; 1/2-inch fresh ginger; 1 stalk lemon grass or 1/2 tsp. lemon peel; 1 Tbsp. coriander; 1 tsp. cumin; 1/2 tsp. fennel; 1 tsp. salt; 1 tsp. turmeric; 2 tsp. brown sugar

Servings: persons

2 lb. rump steak
8 to 10 shallots or 1 large brown onion
2 cloves garlic
1/2-inch fresh ginger
1 stalk lemon grass or 1/2 tsp. lemon peel
1 Tbsp. coriander
1 tsp. cumin
1/2 tsp. fennel
1 tsp. salt
1 tsp. turmeric
2 tsp. brown sugar

1
Cut pieces of meat 3/4-inch square and 1/2-inch thick.
2
Blend shallots, garlic, lemon grass and ginger together.
3
Mix in spices, salt, turmeric and brown sugar.
4
Soak tamarind in 1/4 cup warm water 5 minutes.
5
Squeeze and strain for juice.
6
Add to other ingredients.
7
Mix well; stir in meat.
8
Marinate for at least 6 hours.
9
If possible, use bamboo skewers soaked in cold water 1 hour.
10
Thread 4 to 5 pieces of meat onto each skewer and cook over charcoals or under broiler until golden brown.
11
Baste frequently with oil while cooking.
12
Serve with sauce.

732

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 2 lb. rump steak, 8 to 10 shallots or 1 large brown onion, 2 cloves garlic, 1/2-inch fresh ginger, and more.

Yes, Singapore Satay falls under the Meat & Poultry 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.

Singapore Satay

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