Burmese Beef Satay

Introduction

History

Beef satay is a popular dish in many Southeast Asian countries, including Burma (now known as Myanmar). It is believed to have originated from Indonesia, where it is a traditional street food. The dish has since spread to other countries in the region, each putting their own unique twist on the recipe.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Make sure to cut the beef into thin strips to ensure that it cooks evenly on the grill.

- Marinating the beef for at least 30 minutes will help to tenderize the meat and infuse it with flavor.

- Soak the bamboo skewers in water for at least 30 minutes before threading the beef onto them to prevent them from burning on the grill.

Serving Suggestions

Serve the Burmese Beef Satay with steamed rice and a side of cucumber salad for a complete meal. You can also pair it with a peanut dipping sauce for added flavor.

Cooking Techniques

Grilling

Ingredient Substitutions

Use tamari or coconut aminos instead of soy sauce for a gluten-free option.

- Maple syrup or agave nectar can be used in place of honey for a vegan alternative.

Make Ahead Tips

You can marinate the beef ahead of time and store it in the refrigerator for up to 24 hours before grilling. This will allow the flavors to develop even more.

Presentation Ideas

Arrange the beef satay on a platter with a garnish of fresh herbs and lime wedges for a beautiful presentation. You can also serve it on individual plates with a drizzle of extra marinade on top.

Pairing Recommendations

Pair the Burmese Beef Satay with a light and refreshing beer or a glass of chilled white wine. A side of pickled vegetables or a spicy dipping sauce can also complement the dish well.

Storage and Reheating Instructions

Store any leftover beef satay in an airtight container in the refrigerator for up to 3 days. To reheat, simply grill the skewers for a few minutes until heated through.

Nutrition Information

Calories per serving

Calories: 250 per serving

Carbohydrates

Carbohydrates: 10g per serving

Fats

Total Fat: 8g per serving

Saturated Fat: 3g per serving

Proteins

Protein: 30g per serving

Vitamins and minerals

Iron: 15% of the daily recommended intake per serving

Vitamin C: 10% of the daily recommended intake per serving

Alergens

Contains soy

Summary

Burmese Beef Satay is a protein-rich dish that is relatively low in carbohydrates and fats. It is a good source of iron and vitamin C, making it a nutritious option for a balanced diet.

Summary

Burmese Beef Satay is a delicious and easy-to-make dish that is perfect for grilling. With a flavorful marinade and tender beef, this recipe is sure to become a favorite in your household. Enjoy it with rice and a side salad for a complete and satisfying meal.

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of wonder. It was a warm summer afternoon, and I had just returned from a trip to Southeast Asia. As I was unpacking my bags, I stumbled upon a small notebook that I had purchased from a local market in Myanmar. Flipping through its pages, I came across a recipe for Burmese Beef Satay that caught my eye.

The recipe was written in beautiful cursive handwriting, with detailed instructions on how to marinate the beef, skewer it, and grill it to perfection. It reminded me of the delicious street food I had enjoyed during my travels, and I knew I had to try making it myself.

I had always been passionate about cooking, and over the years, I had collected recipes from various places and people. But there was something special about this particular recipe that spoke to me. It was like a piece of the vibrant culture and flavors of Myanmar that I could bring into my own kitchen.

I decided to make the Burmese Beef Satay for dinner that night, and as I gathered the ingredients and prepared the marinade, I felt a sense of excitement building within me. The aroma of the spices filled the air, transporting me back to the bustling streets of Yangon, where vendors grilled skewers of meat over open flames.

As the beef sizzled on the grill, I could hardly contain my anticipation. When it was finally ready, I took the first bite and was instantly transported back to Myanmar. The flavors were rich and complex, a perfect balance of sweet, spicy, and savory. It was a culinary masterpiece that I knew I had to share with my friends and family.

Over the years, I have made the Burmese Beef Satay countless times, each time tweaking the recipe to suit my taste and experimenting with different variations. I have added my own personal touch to it, incorporating ingredients and techniques I have learned from other recipes and experiences.

I have shared the recipe with friends and family, who have all raved about its delicious flavors and asked for the secret behind it. And each time I make it, I am reminded of that warm summer afternoon when I first discovered the recipe in my little notebook from Myanmar.

As I sit here now, reflecting on the journey that has brought me to this point, I am grateful for the experiences and people that have inspired me to cook and create. The Burmese Beef Satay is more than just a recipe to me – it is a story, a memory, a piece of my culinary journey that I will cherish forever. And I can only hope that it will continue to bring joy and delight to those who taste it, just as it has for me.

Categories

| Appetizer Recipes | Asian Meat Dishes | Asian Recipes | Beef Recipes | Burmese Appetizers | Burmese Meat Dishes | Burmese Recipes | Chili Powder Recipes | Curry Recipes | Dinner Recipes | Fruit Juice Recipes | Garlic Recipes | Grilled Recipes | Herb Recipes | Honey Recipes | Lime Juice Recipes | Lunch Recipes | Main Dish Meat Recipes | Main Dish Recipes | Meat Appetizer Recipes | Meat Recipes | Onion Recipes | Skewer Recipes | Southeast Asian Meat Dishes | Southeast Asian Recipes | Spice Recipes | Vegetable Recipes | World Recipes |

Recipes with the same ingredients