Beef Satay
ByPublished on May 1, 2013
Yield
Serves 12
Ingredients
Spicy Peanut Dipping Sauce
½ cup smooth peanut butter¼ cup hot water1 tablespoon soy sauce2 tablespoons lime juice from 1 lime2 tablespoons sriracha1 tablespoon dark brown sugar1 clove garlic, minced or pressed through a garlic press (about 1 teaspoon)1 tablespoon chopped fresh cilantro leaves2 scallions white and green parts, sliced thinBeef Satay
1 ½ pounds flank steak¼ cup soy sauce¼ cup vegetable oil2 tablespoons sriracha, or more to taste¼ cup packed dark brown sugar¼ cup minced fresh cilantro leaves2 cloves garlic, minced or pressed through a garlic press (about 2 teaspoons)4 scallions, white & green parts, sliced thin1 recipe Peanut SauceBefore You Begin
Meat that is partially frozen is easier to slice into thin strips. Sriracha is available in most supermarkets. A chili-garlic sauce, known as sambal, could also be used; however, it is much spicier. Use 6-inch-long skewers for this recipe; you'll need about 24.
Instructions
- Whisk the peanut butter and hot water together in a medium bowl. Stir in remaining ingredients. Transfer to a small serving bowl, and put aside to use after the beef has been placed on the skewers.
- Cut the flank steak in half lengthwise and freeze it for 30 minutes.
- Combine the soy sauce, oil, sriracha, brown sugar, cilantro, garlic, and scallions in a measuring cup; set aside. Remove the flank steak from the freezer and slice each piece across the grain into 1/4-inch-thick strips. Weave the meat onto individual bamboo skewers. Dunk the meat end of each skewer in the marinade to coat; lay the skewers in a shallow dish, propping up the exposed ends of the skewers to keep them clean. Pour the remaining marinade over the meat. Refrigerate for exactly 1 hour.
- Adjust an oven rack to the top position and heat the broiler. Lay the skewers on a wire rack set over a rimmed baking sheet and cover the skewer ends with foil. Broil for 6 to 7 minutes, flipping the skewers over halfway through, until the meat is browned. Serve immediately with the peanut sauce.
for spicy peanut dipping sauce
Yield
Serves 12Ingredients
Ingredients
Ingredients
Why This Recipe Works
Believed to have originated in Indonesia, satay is now a popular street food throughout Southeast Asia. We wanted tender meat that could easily be pulled apart into small bites right off the skewer, with fresh flavors like garlic, chiles, and cilantro. Choosing the right cut of meat proved to be more about texture than flavor. Flank steak was the winner. We used two special techniques to slice it, first freezing the meat to firm it up enough to slice cleanly, and then cutting the beef across the grain to keep it tender. Since the meat is so thin, cooking it was a breeze. Placing the skewered meat on a wire rack set over a baking sheet and cooking it 6Â inches from the heating element proved just right. We found our marinade ingredients in the supermarket and added generous amounts of cilantro and garlic.
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