Recipe for Satai Beef Fettuccine
A quick and original way of preparing a fabulous beef satai
Posted on Monday, 20th of February 2012 by André Correia
Traditional satai sauce takes time, roasting and grinding peanuts, chopping onions, balancing the lemon, so this is my shortcut version for nights when the craving hits but the schedule doesn’t allow for it. A generous spoonful of good peanut butter gives you almost all of that same roasted, nutty flavour with a fraction of the effort, and it still leaves little bits of peanut through the sauce for texture. Fettuccine works beautifully here, its width holds onto the thick sauce far better than a thinner pasta would. Finish with a scatter of coriander powder and it tastes like it took a lot more effort than it actually did.
Ingredients For 2 people
- 2 Steaks
- 12 oz of Fettuccine Pasta
- 1 Onion
- Peanut Butter
- Half a cube of Meat Broth
- Sesame Oil
- Oyster Sauce
- Soy Sauce
- Chopped Garlic
- Dry Coriander Powder
Preparation
Cut the steaks into thin strips and put it in a bowl to marinate for 1-2 hours with 2-3 minced garlic cloves, 2 tablespoons of soy sauce and 2 tablespoons of sesame oil.
After that pour a tablespoon of sesame oil onto a wok and add the pieces of meat to fry in it after you removed any pieces of garlic still attached to them. At this stage you can start boiling the fettuccine pasta in a pot of water with a little bit of olive oil and salt. I find that fettuccine has the best consistency and width for this dish but you can use spaghetti if you don’t have it.
Once the meat is well cooked it should be removed from the wok and set aside, in its place add the sliced onion to the wok and let it cook.
When the onion is nicely coloured add back the strips of meat and sauté it together.
After 2-3 minutes add a tablespoon of peanut butter, the cube of meat broth and a tablespoon of oyster sauce, you can also add chilli or cayenne pepper if you like spicy food. The variety of peanut butter that I usually use contains small pieces of peanut that fit great in this dish, adding a crunchy element to it. I use peanut butter to replace the satai sauce which is made from roasted peanuts, chopped onions and lemon, I found that the flavouring and texture of the dish with peanut butter is equal or better than the original and much faster to cook.
Add a little hot water to dilute and mix the sauce. Taste and add some more soy sauce if it needs salt.
Drain your pasta and add it to the wok mixing it with the rest of the ingredients.
Serve and garnish with some sprinkles of chopped coriander powder.
