Ingredients with Measurements:
- 1 lb beef sirloin, thinly sliced
- 1 cup peanut butter
- 1/4 cup tamarind paste
- 1/4 cup palm sugar
- 1/4 cup soy sauce
- 1/4 cup water
- 2 cloves garlic, minced
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp turmeric powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper
- 1/4 cup lime juice
- 1/4 cup water
- 1 tbsp vegetable oil
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. In a large bowl, mix together peanut butter, tamarind paste, palm sugar, soy sauce, water, garlic, coriander, cumin, turmeric powder, salt, black pepper, and cayenne pepper until well combined.
2. Add sliced beef to the bowl and stir until the beef is fully coated with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight.
3. Preheat the grill or grill pan over medium-high heat.
4. Remove the beef from the marinade and discard any excess marinade.
5. Brush the grill or grill pan with vegetable oil and grill the beef for 2-3 minutes per side, or until cooked to your desired level of doneness.
6. In a small bowl, mix together lime juice and water to make the dipping sauce.
7. Serve the grilled beef with the dipping sauce on the side.
Time:
Preparation time: 10 minutes
Marinating time: 2 hours or overnight
Cooking time: 6-8 minutes
Temperature:
Grill or grill pan: medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 390
Fat: 23g
Carbohydrates: 16g
Protein: 31g
Sodium: 840mg
Sugar: 9g
Substitutions for ingredients:
- Beef sirloin can be substituted with chicken or tofu.
- Tamarind paste can be substituted with lime juice or vinegar.
- Palm sugar can be substituted with brown sugar or honey.
- Peanut butter can be substituted with almond butter or cashew butter.
Variations:
- Add sliced vegetables such as bell peppers, onions, or zucchini to the marinade.
- Serve with steamed rice or noodles.
- Top with chopped peanuts or cilantro for extra flavor.
Tips and tricks:
- Make sure to thinly slice the beef to ensure even cooking.
- Use a meat thermometer to check the internal temperature of the beef.
- If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent them from burning.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve on a platter with the dipping sauce on the side and garnish with lime wedges and chopped peanuts.
Garnishes:
Chopped peanuts, cilantro, lime wedges
Pairings:
Steamed rice, noodles, stir-fried vegetables
Suggested side dishes:
Cucumber salad, green papaya salad, steamed bok choy
Troubleshooting advice:
- If the beef is tough, it may not have been marinated long enough. Try marinating for a longer period of time next time.
- If the beef is dry, it may have been overcooked. Try reducing the cooking time or using a meat thermometer to check the internal temperature.
Food safety advice:
- Make sure to cook the beef to an internal temperature of at least 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Pecel Sapi is a traditional Indonesian dish that originated in Java. It is typically made with beef or chicken that is marinated in a peanut sauce and grilled.
Flavor profiles:
Savory, nutty, tangy, sweet, spicy
Serving suggestions:
Serve as a main dish for lunch or dinner.
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Region: Indonesian