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Beef Satay

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Ingredients

Adjust Servings:
1 1/2 lbs flank steaks
1/4 cup soy sauce
1/4 cup vegetable oil
2 tablespoons asian chili sauce (to taste)
1/4 cup packed dark brown sugar
1/4 cup minced cilantro leaf
2 garlic cloves, minced
4 scallions, both white and green parts, sliced thin

Nutritional information

157.1
Calories
83 g
Calories From Fat
9.3 g
Total Fat
2.5 g
Saturated Fat
38.6 mg
Cholesterol
368.1 mg
Sodium
5.4 g
Carbs
0.2 g
Dietary Fiber
4.7 g
Sugars
12.8 g
Protein
77g
Serving Size

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Beef Satay

Features:
    Cuisine:

    I found a different recipe that used Hoisen sauce. Very yummy. A word of caution, I made 50 skewers and they were gobbled up in 5 minutes. Lots of work to feed 6 people. Would I do it again? Heck Ya!!!

    • 147 min
    • Serves 12
    • Easy

    Ingredients

    Directions

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    Beef Satay, This is from Americas Test Kitchen They say to partially freeze your meat to make the cutting easier It really does help! used Sriracha sauce, for the Asian chili Sauce, but you can use sambal, but it is much spicier Use 6-inch-long skewers; you’ll need about 24 As for dipping sauce, this is what use food com/recipe/peanut-dipping-sauce-with-a-kick-159823, I found a different recipe that used Hoisen sauce Very yummy A word of caution, I made 50 skewers and they were gobbled up in 5 minutes Lots of work to feed 6 people Would I do it again? Heck Ya!!!, I’m just learning to cook Thai cuisine and made this last night WOW! I could eat it for breakfast, lunch and dinner The marinade is amazing The only change I made was substituting Splenda for the sugar to make it diabetic friendly Very easy to prepare and it doesn’t get any tastier


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    Steps

    1
    Done

    Cut Flank Steak in Half Lengthwise and Freeze For 30 Minutes.

    2
    Done

    Combine Soy Sauce and All Other Ingredients in a Measuring Cup, Set Aside.

    3
    Done

    Remove Flank Steak from the Freezer and Slice Each Piece Across the Grain Into 1/4 Inch Thick Strips.

    4
    Done

    Weave Meat Onto Individual Bamboo Skewers.

    5
    Done

    Dunk Meat End of Each Skewer in the Marinade to Coat.

    6
    Done

    Lay the Skewers in a Shallow Dish, Propping Up the Exposed Ends of the Skewers to Keep Them Clean.

    7
    Done

    Pour the Remaining Marinade Over the Meat.

    8
    Done

    Refrigerate For Exactly One Hour (any More and the Meat Will Start to Get Mushy.).

    9
    Done

    Adjust an Oven Rack to the Top Position and Heat the Broiler.

    10
    Done

    Lay the Skewers in a Single Layer on a Wire Rack Set Over a Rimmed Baking Sheet and Cover the Skewer Ends With Foil. (may Have to Broil 2 Different Sets.).

    11
    Done

    Broil 6-7 Minutes, Flipping the Skewers Halfway Through, Until Meat Is Browned.

    12
    Done

    Serve Immediately.

    Avatar Of Alexander Stewart

    Alexander Stewart

    Innovative cook blending traditional techniques with modern culinary trends.

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