Beef Satay

[=Mark]

Beef Satay

• 1 lb beef round steak, cut into 3/4 by 2 inch strips
  

Marinade:

• 1/3 cup soy sauce
  
• 1/4 cup rice wine vinegar
  
• 1 oz dry sherry
  
• 1 T Worcestershire sauce
  
• 1 tsp toasted sesame oil
  
• 1 tsp black pepper
  
• 1 tsp ground coriander
  
• 1 tsp ground chipotle pepper (optional)
  
• 4 cloves garlic, minced
  
• handful of finely chopped green onion
  

Peanut dipping sauce:

• 1/3 c natural peanut butter
  
• 1/4 c soy sauce
  
• 1/4 c rice vinegar
  
• 1 minced tsp garlic
  
• 1/2 minced tsp fresh ginger
  
• 2 T sugar
  
• 1 tsp crushed red pepper flakes
  
• 1 T sesame oil
  
• 1/4 c peanut oil
  

1. In a food processor or blender, puree all ingredients except oils with 1/4 cup soy sauce.

2. Slowly add the oil into the feed tube in a thin stream, mixing only until they are mixed. Do not over mix.

3. Chill and use when needed. Sauce keeps up to two weeks.

Prep:

Marinate beef strips for 1/2 to 1 hour.

Place on skewars

grill on medium heat for 12 to 15 minutes, turning occasionally.

Baste with leftover marinade when turning.

Do not baste for the last 5 minutes of cooking

Serve with the peanut sauce for dipping.

Keywords: Main Dish, Beef, Southeast Asian, Thai

( RG484 )