Main Course
Beef satay sauce and red rice
Celebrate the Chinese New Year with the traditional recipe for satay beef and red rice.
15 min
Prep time
35 min
Cook time
4
Servings
Medium
Difficulty
50 min
Total time
Poele
Cooking method
Ingredients
Instructions
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1
For the marinade, peel the garlic, ginger, shallot, thinly slice them and blend with the coriander, cumin, lemongrass, sugar, soy sauce, salt, and pepper.
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2
Blend until you get a thick paste, then fry it in a pan with a little oil for 5 minutes, turning halfway through cooking.
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3
Cut the meat into 3 cm cubes, mix them in a bowl with the spice paste you just prepared, and let them marinate in the refrigerator for 2 hours.
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4
For the sauce, chop the garlic and shallot, wash and slice the chili pepper by removing the seeds, then cut the lemongrass in half.
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5
Pour all into a blender with your peanuts until you get a thick paste.
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6
Pour the mixture into a pot with 3 tablespoons of water, and simmer until you get a thick sauce to keep in a bowl.
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7
Cook the 400 grams of red rice in a pot for about 25 minutes (according to package instructions), then drain it.
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8
Sauté the meat in a pan for 3 minutes, then cook the eggs for 1 minute each.
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9
Serve by covering the beef with satay sauce, place a portion of rice next to it and top with a cooked egg.
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