Beef Sate
by
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.
Sate
Dipping Sauce
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.
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.
Sate
- 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 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.
Related Menus
Asian Soups and Starters
Related Recipe Categories
Appetizers
Karin Calloway is a working mom living in Augusta, Ga., with multiple freelance jobs and a ton of dirty dishes. |