Beef Satay
Thomas J. Story
“Beef satay is the flavor of 19th Street (in Yangon) for me. I remember eating it when I was young in Burma,” says Saw Naing, chef at Ojai’s Dutchess restaurant. At the Dutchess, they grind their own garam masala, but store-bought will work just fine.
This recipe, and others like it, can be found in the article “Drink the Issue: Sunset Wine Club’s Perfect Pairings from the 2023 Outdoor Living Issue.”
How to Make It
1
In a large bowl, combine beef, soy sauce, honey, lime juice, garam masala, chile powder, red onion, garlic, turmeric, and fenugreek. Use your hands to mix ingredients until thoroughly combined.
2
Mold the meat in 1⁄2-inch balls and thread them onto the skewers. You can fit about 4 meatballs on each skewer.
3
Cook over an open flame (we use a binchotan grill at The Dutchess) for about 6 minutes until the meatballs are cooked through, rotating the skewers to evenly brown the meat.
Ingredients
2 lbs ground beef
½ cup soy sauce
2 tbsp honey
2 tbsp fresh lime juice
1 tbsp garam masala
1 tsp dried chile powder
1 cup minced red onion
2 tbsp minced garlic
1 tsp ground turmeric
2 tbsp ground fenugreek
Directions
1
In a large bowl, combine beef, soy sauce, honey, lime juice, garam masala, chile powder, red onion, garlic, turmeric, and fenugreek. Use your hands to mix ingredients until thoroughly combined.
2
Mold the meat in 1⁄2-inch balls and thread them onto the skewers. You can fit about 4 meatballs on each skewer.
3
Cook over an open flame (we use a binchotan grill at The Dutchess) for about 6 minutes until the meatballs are cooked through, rotating the skewers to evenly brown the meat.
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