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Indonesian Satay Beef Kabobs

with Jasmine Rice

For the Beef Ingredients:
4 Omaha Steaks Top Sirloin Steaks, cut into ¼ to 1/3 inch-thick strips

For the Marinade Ingredients:
3 garlic cloves, sliced
½ onion, chopped
1 tablespoon chopped fresh cilantro leaves
1 tablespoon brown sugar
Juice of 1 lime (about 2 tablespoons)
1 tablespoon Asian fish sauce
1 tablespoon olive oil

For the Rice Ingredients:
2 cups Jasmine rice

For the Peanut Sauce Ingredients:
2 cups canned coconut milk
1 stalk fresh lemongrass, thinly sliced (optional)
½ sup peanut butter
1 onion, minced
1 tablespoon brown sugar
1 teaspoon pure red chile powder or cayenne
1 tablespoon Asian fish sauce
1 tablespoon soy sauce
¼ cup toasted shaved coconut, for garnish (optional)

  1. Thread the meat on 20 wooden skewers (or 10 large metal skewers), place in a deep dish, and set aside.
  2. Combine all the marinade ingredients in a food processor or blender and puree until smooth. Pour the marinade over the skewered meat, cover, and let sit for 1 hour at room temperature.
  3. Preheat the grill (or alternatively, the kabobs can be broiled).
  4. Thoroughly rinse the rice under cold running water until the water runs clear. Drain the rice and transfer to a saucepan. Cover with 2 ½ cups of water and bring to a boil. Lower the heat to a simmer, cover the pan, and cook for 5 to 10 minutes, until the water is absorbed and the rice is just cooked and firm in texture. Cover the pan to keep warm.
  5. While the rice is cooking, prepare the sauce. Combine the coconut milk and lemongrass in a saucepan and bring to a boil. Lower the heat and simmer for 10 minutes. Remove the pan from the heat and strain through a fine-mesh sieve into a clean saucepan. Stir in the remaining ingredients and bring to a boil. Turn the heat to the lowest setting and keep warm.
  6. Remove the skewers from the marinade. Place on the grill (or under the broiler and cook for 2 to 3 minutes, turning often.

Serves: 4

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