Ingredients
-
-
1/4
-
1
-
4
-
1
-
3/4
-
3
-
4
-
1
-
1
-
1
-
1/2
-
2
-
-
Directions
Indonesian Beef Sate, This recipe was featured in a June 1981 issue of Bon Appetit magazine It is part of the Cooking Class section and showcased were Easy Oriental Barbeque recipes These can be served as a main course or as part of a buffet Freezing the beef for 10-15 minutes will make slicing it into thin strips easier , The flavor of the marinade was wonderful I liked it so much that I actually sauted the beef and used the marinade as sauce instead of skewering and grilling Thanks Leslie! Served with recipe #303872 , This recipe was featured in a June 1981 issue of Bon Appetit magazine It is part of the Cooking Class section and showcased were Easy Oriental Barbeque recipes These can be served as a main course or as part of a buffet Freezing the beef for 10-15 minutes will make slicing it into thin strips easier
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Steps
|
1
Done
|
For Marinade. |
|
2
Done
|
Heat Oil in Skillet Over Medium-High Heat. |
|
3
Done
|
Add Onion,Garlic and Ginger and Saute Until Onion Is Soft. |
|
4
Done
|
Add Remaining Ingredients and Stir to Make Smooth Paste. |
|
5
Done
|
Reduce Heat and Simmer 2 Minutes. |
|
6
Done
|
Add Meat, Stirring to Coat Well. |
|
7
Done
|
Remove from Heat and Let Stand Until Room Temperature. |
|
8
Done
|
Thread Meat Onto Skewers, Weaving Strips in and Out to Pack Tightly. |
|
9
Done
|
Prepare Hibachi or Grill or Preheat Broiler. |
|
10
Done
|
Cook Meat 3 to 4 Inches from Heat Source, Basting Once With Any Remaining Marinade, Until Crisp and Browned, About 3 Minutes on Each Side. |
