Beef Satay with Thai Peanut Sauce
Serves 6 to 8; Makes 20 Skewers
Take your young kids to a Thai restaurant, and one of them is sure to order satay. The marinated meat, whether chicken or beef, is threaded on skewers and grilled, but it’s the creamy peanut sauce that really grabs their attention. These skewers will be a smash hit at your table. Thinly sliced boneless chicken can be substituted for the beef.
INGREDIENTS
- 1/4 cup peanut oil
- 1 large shallot, minced (1/4 cup)
- 2 cloves garlic, minced (1 tablespoon)
- 1 2-inch piece ginger, peeled and minced (2 tablespoons)
- 1/4 cup low-sodium soy sauce
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1/4 cup lime juice
- 1/4 teaspoon ground black pepper
- 1 pound flank steak, sliced 1/8-inch thick against the grain
- 20 wooden skewers
- Thai Peanut Sauce
DIRECTIONS
- Soak wooden skewers in water for 30 minutes and drain.
- In an 8-by-8-inch baking dish or wide shallow bowl, whisk together peanut oil, shallot, garlic, ginger, soy sauce, turmeric, coriander, lime juice, and black pepper. Add steak, tossing to combine, and marinate at least one hour and up to four hours.
- Preheat grill over medium-high heat. Thread one slice steak onto each skewer. Grill, turning once, just until cooked through, about 2 minutes total.
- Serve immediately with Thai peanut dipping sauce.
cook's note
COOKS NOTE
Wooden skewers must always be soaked in water before using on a grill. Otherwise, the wood will burn before the meat is cooked.
Wooden skewers must always be soaked in water before using on a grill. Otherwise, the wood will burn before the meat is cooked.
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