STUDIO CITY (CBS) — Our own Leyna Nguyen and Chef Larry Banares are cooking up classic cuisine all week to help you prepare a perfect July 4th feast!

Chef Banares, a Certified Executive Chef, brings more than 30 years of experience as chef, culinary educator, television personality, consultant and restaurateur to his post as Executive Chef on board the Queen Mary.

Recipe of the day: Chef Larry’s Beef Satay (4 – 6 Servings)


24 each: Beef tenderloin strips, thinly sliced, 1 – 1 1/2 oz. each
24 each: Bamboo skewers
As needed: Water to soak skewers

For the marinade:

2 1/2 cups: Coconut milk
2 cups: Pineapple juice
1/4 cup: Soy sauce
1/2 tsp: Curry powder
1/2 tsp: Garlic, minced
1/2 cup: Scallions, minced
1/4 cup: Cilantro, chopped
Pinch: Red chili flakes
2 tsp: Brown sugar

As needed: Chef Larry’s Spicy Peanut Sauce (recipe follows)
To garnish: Scallion, minced
To garnish: Fresh cilantro sprigs


Soak bamboo skewers in water for 2 hours “Worm” or place beef strips on skewers using a weaving motion. Once tenderloin is on skewer pull until flat. Repeat until all tenderloin strips are skewered. Place in deep dish. Prepare marinade by combining ingredients and mixing thoroughly. Pour marinade over skewers. Marinate skewers overnight. On the day of service prepare Spicy Peanut Sauce per recipe, reserve. Preheat grill. Drain marinated skewers well, place on lightly-oiled grill.. Cook beef satay until done and baste with Spicy Peanut Sauce. Place on warm serving plates and garnish with scallion and fresh cilantro sprigs. Serve with additional Spicy Peanut Sauce for dipping.

Chef Larry Spicy Peanut Sauce (3 cups)


2 tsp: Salad oil
1/2 tsp: Garlic, minced
1/3 tsp: Curry powder
1/4 cup: Scallions, white ends, minced
1 1/4 cup: Peanut butter, creamy
2 tsp: Red wine vinegar
2 cup: Coconut milk
2 cup: Apple juice
1/4 cup: Honey
1/4 tsp: Cayenne pepper
Pinch: Red chili flakes
1/4 cup: Cilantro, chopped
2 tsp: Fresh mint, chopped
To taste: Salt
To taste: Fresh ground black pepper


Heat oil in saucepan over medium heat. Lightly sauté garlic and scallions, do not brown. Add peanut butter, red wine vinegar, coconut milk, apple juice and honey.

Bring to a simmer and reduce heat. Stir in cayenne pepper, red chili flakes, cilantro, and mint, cook over low heat for approximately 20 minutes, stirring frequently. Adjust seasoning if necessary. Sauce should be both spicy and sweet. Add more cayenne pepper for “heat”. Serve with beef satay skewers.

For more information on Chef Larry, click here.

To learn more about Chef Larry’s cuisine, click here.

Feast On The Fourth Dishes:

»BBQ Shrimp
»BBQ Jerk Chicken
»Huli-Hili BBQ Ribs
»Asian Slaw and Potato Salad

Comments (2)
  1. Priscilla says:

    Hello, I am going to do this recipe but would also like to know if I can do it with chicken.
    Thank you

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