Beef Short Ribs Satay (Satay Kra-Toog Ngua)

נבדק על ידי עורכי מתכונים בבריטניהנכתב על ידי עורכי מתכונים בבריטניהפורסם במקור 28 ינואר 2026

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This aromatic beef short rib satay, known traditionally as satay kra-toog ngua, is a standout high-protein dish that brings the vibrant flavours of Southeast Asia to your barbecue. By using Korean-style thinly sliced short ribs, the meat remains tender yet develops a wonderful char when grilled over a high heat. The marinade, a fragrant blend of fresh lemongrass, ginger and earthy turmeric, penetrates the beef deeply to create a truly savoury profile that balances beautifully with the creamy coconut milk.

Ideal for summer gatherings or a special weekend treat, these ribs are best enjoyed after a slow twenty-four-hour marination. This resting period allows the aromatics to soften the fibres of the beef, resulting in a melt-in-the-mouth texture. Serve your grilled ribs alongside a rich peanut dipping sauce and a crisp cucumber ajat for a refreshing contrast. For a complete meal, accompany the dish with steamed jasmine rice or lightly toasted bread to soak up the delicious juices.

Ingredients for Beef Short Ribs Satay (Satay Kra-Toog Ngua)

40g (40 grams) thinly sliced lemongrass
20g (25 grams) peeled and sliced fresh ginger
30g (40 grams) sliced shallots
5 peeled medium garlic cloves (15 grams)
2 tablespoons (18 grams) canola oil
2 tablespoons (30 grams) oyster sauce
1 tablespoon (12 grams) fish sauce
1/4 teaspoons (1 gram) turmeric power
80ml (87 grams) unsweetened coconut milk
450g (454 grams) beef short ribs, cut Korean kalbi style, 1/4-inch thick
80ml (87 grams) unsweetened coconut milk
Kosher salt, to taste
240ml Satay Peanut Sauce
240ml Cucumber Ajat

How to make Beef Short Ribs Satay (Satay Kra-Toog Ngua)

In a mortar, combine the lemongrass, ginger, shallots, and garlic; pound to a semismooth paste. Stir in the oil, oyster sauce, fish sauce, turmeric, and the 80ml coconut milk and mix well. Reserve 60ml this mixture and set aside. Transfer the rest to a large mixing bowl and add the short ribs. Toss the ribs to coat, cover the bowl, and let them marinate in the refrigerator for 24 hours (you can get away with marinating for 6 hours at a minimum, though the satay will have less depth of flavour).

When it is time to cook the ribs, preheat your grill until very hot. I highly recommend cooking satay on an outdoor grill over charcoal briquettes, but gas will suffice (cook them indoors in a grill pan only if you have a very good exhaust system, since they generate a lot of smoke). Make the baste by mixing the reserved 60ml marinade with the 80ml coconut milk. Grill the ribs for about 2 minutes on each side (a little more or less, depending on how you like your meat). As they cook, brush the ribs with the basting liquid and a sprinkling of salt. Let the cooked ribs rest for 2 minutes before serving with the satay peanut sauce and cucumber ajat. Accompany with jasmine or sticky rice or slices of toasted white bread.

הבהרה

למרות שנעשו כל המאמצים להבטיח שהמידע מדויק ועדכני, הצרכים האישיים עשויים להשתנות ודרישות תזונתיות יכולות להשתנות בהתאם למצב הבריאותי האישי. תמיד בדקו תוויות מזון ומידע על אלרגנים לפני הכנת או צריכת כל מתכון. אם יש לכם חששות בריאותיים ספציפיים, אלרגיות, אי סבילות, או שאתם עוקבים אחר דיאטה שנקבעה רפואית, התייעצו עם רופא המשפחה שלכם, רוקח או דיאטנית מוסמכת לפני ביצוע שינויים משמעותיים בתזונה או באורח החיים שלכם.