Beef Sate 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 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.