Beef Satay
Thomas J. Story
Yields 15 Servings
AuthorSaw Naing

“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. 


Beef Satay

Search All of Sunset's Recipes