Lemongrass beef skewers with satay sauce

Main dishes - meat

Preparation time

4h 0min

Total time

4h 25min

Portion

3 portion(s)

Level

medium

TM 6
TM 5

by Robyn Elizabeth

published: 2021/08/29

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Ingredients

Lemongrass beef skewers

500 grams Beef, ribeye or sirloin
2 teaspoons brown sugar
2 tbsp soy sauce
1 level tsp ground black pepper
3 cloves garlic
2 stalks lemongrass
1 --- chilli, fresh

Satay Sauce

1 heaped tbsp vegetable oil
2 cubes ginger, stem, 2cm squares, fresh ginger
3 cloves garlic
1 stalk lemongrass
1 --- shallot
1 cubes turmeric, fresh
3 heaped tablespoons crunchy peanut butter
1 heaped tablespoons Sweet chilli sauce
1 level tsp sugar raw
1 level tsp fish sauce
1 level tablespoons tamarind paste
50 grams water
125 gram coconut milk

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Recipe's preparation

Lemongrass Beef Skewers

Slice beef into long thin ribbons suitable for threading onto a bamboo skewer and set aside in a nonporous bowl.
Remove hard outer leaves of lemongrass stalks and cut into 1/4's.
Place lemongrass, chilli, sesame seeds, ginger, garlic, sugar, black pepper and soy sauce into thermomix and combine for 5 seconds speed 10.
Scrape bowl and repeat.
Pour the marinade over the beef, mix well, cover with cling film and place in fridge to mairande for 2-4hours.
Place wooden bamboo skewers into water to soak so they dont splinter when threading the beef on.
After the meat has marinated thred onto skewers acordian style and grill under a high heat for about 15minutes turning occasionally.
Serve with the hot satay sauce.

Satay Sauce

Whilst the meat is marinading and the skewers are soaking make the satay sauce.
Remove hard outer leaves of lemongrass stalks and cut into 1/4's.
Peel turmeric.
Place lemongrass, fresh chilli (I added a whole one), ginger, garlic, turmeric and shallot into thermomix and combine for 5 seconds speed 10.
Scrape bowl, add vegetable oil and saute for 5 minutes at 100degrees.
Scrape bottom and sides of bowl.
Insert whisk.
Add peanut butter, sweet chilli, sugar, fish sauce, tamarind paste, water and half the coconut milk.
combine for 5 minutes, 100 degrees, speed 2.
Scrape bowl, add remaining coconut milk to taste and combine for 2 minutes, 100 degrees, speed 2.
Pour into a serving bowl suitable for dipping skewers into, serve hot.

Tip

Need a grill.

Thermomix Model

Recipe is created for
TM 6

For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
Recipe is created for
TM 5

If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.

Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Recipe's categories:

Indonesian Thai