Famous throughout Southeast Asia – Satay or sate is a marinated, skewered and grilled meat dish served with sauce. Thought to have originated by the Javanese people, a major ethnic group in Indonesia, word spread like wildfire and the popularity of this meaty dish could be found in most Indonesia as well as neighboring and distant countries. The cuisine varied by region and some included hints of Chinese and Middle Eastern influence producing a wide variety of flavored Satay recipes. Satay is so popular that it has become one of Indonesia’s national dishes – it’s that good.
Satay can be made with of a variety of sliced meats and fish, but Elk is the most popular in my kitchen. Elk sirloin is cut into long thin strips and then soaked overnight in a salty-sweet soy sauce marinade. Three to four strips of elk meat are then threaded onto each pre-soaked bamboo or wood skewer creating a ribbon-like design helping to hold the marinade sauce into each crevice while grilling on a gas or charcoal grill.
Popular by some, sweet or spicy peanut sauces may be served with satay, but I’ve found the salty-sweet soy sauce marinade I use is all you need to enjoy this popular dish. Serve the grilled Elk Satay over cooked fragrant jasmine rice and garnish with toasted sesame seeds, green onion and a drizzle of the remaining sauce.
Set the elk meat on a cutting board and carefully cut long strips into roughly 1 inch wide by ¼ inch thick slices.
Heat a saucepan over low heat and add the tamari sauce, teriyaki sauce, hoisin sauce, honey, minced garlic and ginger. Stir to combine and remove from heat.
Place the meat in a bowl and pour half of the sauce over the meat – reserving the other half. Marinate the meat for up to 4 hours or overnight.
Remove the meat from the marinade and thread 3 to 4 slices onto the presoaked skewers.
Grill the Elk Satay over high heat for 4-5 minutes. Turn the Satay and baste with the remaining marinade grilling for 4-5 minutes. Remove the meat and let rest for 10 minutes.
Serve the Grilled Elk Satay over cooked jasmine rice and garnish with toasted sesame seeds, green onion and a drizzle of the remaining sauce.
Ingredients
- 1 1/2 lbs Elk sirloin, cut into 1/4 inch strips
- 1/2 cup tamari or low sodium soy sauce
- 1/4 cup teriyaki sauce
- 2 tbsp hoisin sauce
- 2 tbsp honey
- 1 tsp rice vinegar
- 2 cloves garlic, finely minced
- 1 tsp fresh ginger, finely minced
- 4 cups cooked jasmine rice
- 2 green onions, finely chopped
- 1 tsp toasted sesame seeds
- 6-8 bamboo or wood skewers, presoaked
Instructions
- Heat a saucepan over low heat and add the tamari sauce, teriyaki sauce, hoisin sauce, honey, minced garlic and ginger. Stir to combine and remove from heat.
- Set the elk meat on a cutting board and carefully cut long strips into roughly 1 inch wide by ¼ inch thick slices. Place the meat in a bowl and pour half of the sauce over the meat - reserving the other half. Marinate the meat for up to 4 hours or overnight.
- Remove the meat from the marinade and thread 3 to 4 slices onto the presoaked skewers.
- Grill the Elk Satay over high heat for 4-5 minutes. Turn the Satay and baste with the remaining marinade grilling for 4-5 minutes. Remove the meat and let rest for 10 minutes.
- Serve the Grilled Elk Satay over cooked jasmine rice and garnish with toasted sesame seeds, green onion and a drizzle of the remaining sauce.