Beef Sate

by Karin Calloway
Sate can be made with a variety of foods. In fact, practically anything served on a bamboo skewer is a “sate.” Pork and chicken are the most common on restaurant menus, but here, thin slices of beef are given a flavorful marinade and are grilled. The grilled Beef Sate is served with a flavorful dipping sauce.

The sate make a great appetizer as part of an Asian buffet, and can also be served as an entrée with sides of steamed rice and stir fried vegetables.


  • 1 onion, peeled and coarsely chopped
  • 3 cloves garlic, peeled
  • 1 2-inch piece fresh ginger, peeled and coarsely chopped
  • 1/4 cup sugar
  • 1/2 cup soy sauce
  • 1/4 cup sesame oil
  • 1 tablespoon chili oil or Asian hot sauce (such as Sriracha)
  • 1 1/2 pounds flank steak, cut into thin slices

Dipping Sauce

  • 4 tablespoons peanut butter (or 1/4 cup finely chopped peanuts)
  • 2 tablespoons warm water
Combine onion, garlic, ginger, sugar, soy, sesame oil and chili oil or hot sauce in a food processor fitted with the “S” blade. Pulse until the mixture forms a smooth, wet paste. Pour half of the marinade into a zip-top plastic bag. Add the beef, seal the bag and refrigerate for 4 hours or overnight.

Combine the remaining marinade with the peanut butter and water in a small bowl. Set aside until ready to use, or cover and refrigerate overnight.

When ready to serve, heat indoor or outdoor grill. Thread the beef onto skewers and grill for 1-2 minutes per side, basting with the marinade once on each side. Serve immediately with the dipping sauce.

Makes 8 appetizer servings or 4 entrée servings.
Beef Sate

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Chop Suey may have been America's introduction to the cuisine of the Orient, but over the years regional Chinese, Vietnamese and Thai cuisines have become an important part of the American culinary landscape.