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It all started a few years ago when I was planning a birthday party for my husband. I was searching for dishes that I could either make ahead of time or right before the guests arrived. I had the usual chips and dips but I wanted something that would WOW our friends. Enter the beef satay! They’re slightly exotic, sweet and spicy at the same time and go wonderfully with the peanut sauce.ImageIf you like your food spicy you can leave the seeds and pith in the jalapeño or add a little more sriracha.

Beef Satay

  • 1 1/2 lbs beef top sirloin, cut into 1/2 inch slices
  • juice of 1 lime
  • 1/2 c. soy sauce
  • 2 T brown sugar
  • 2 green onions, sliced
  • 1/2 serrano or jalapeño pepper, seeded and chopped
  • 3 garlic cloves, chopped
  • 2 T ginger, grated or chopped finely
  • 2 t fish sauce
  • 2 t sriracha
  • 1 pkg. wooden skewers

Combine all ingredients in a medium bowl. Cover and refrigerate for at least 2 hours. While beef is marinating soak wooden skewers in water. After meat has marinated heat outdoor grill (charcoal or gas) to high heat. While grill is heating, place beef on skewers. Discard marinade. Grill beef on skewers over high to medium-high heat for 2-3 minutes per side, depending on how well done you want them. I usually cook only 2 minutes each side because we like them on the rare to medium rare side. Remove from grill to a serving plate. Let meat rest a few minutes before serving. Serve with peanut sauce.

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There are many different varieties of peanut sauce. Some are made in the blender and are smooth, some are chunky and some are in-between. This one is in-between. If you prefer a smooth peanut sauce, click here.

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Peanut Sauce

  • 4 Tble peanut butter (smooth, crunch or some of each)
  • 2 Tble lime juice
  • 1tsp sriracha
  • 1/2 jalapeño, seeded and chopped
  • 1 green onion, chopped finely
  • 1 tsp ginger, grated or chopped finely
  • 1/2 tsp fish sauce
  • 1/4 c. soy sauce

Combine all ingredients in a small bowl. If sauce is too thick, add a couple of tablespoons of hot water, one at a time, until sauce reaches desired consistency. Refrigerate sauce at least 1 hour to allow flavors to blend.

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As you can see, I served ours with some szechuan green beans and jasmine rice for a nice dinner. Enjoy!

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