Beef satay with Thai peanut sauce
For satay:
1-2 pounds of flank steak
2 tbsp.fish sauce
2 tbsp.soy sauce
1/4 c.Vegetable oil
2 tbsp.Sriracha
1/4 c.brown sugar
1/4 c.coriander, chopped
2 green onions (chopped)
Served with cooked jasmine rice and lime wedges
For peanut sauce:
1 tablespoon red curry paste
3/4 c. coconut milk
1/4 c.creamy peanut butter
1 tablespoon sugar
2 tbsp.Honey
1 teaspoon soy sauce
1 teaspoon rice vinegar
Dilute with 1/4 water if needed
direction
- Place the steak in the freezer for about 30 minutes to harden. Slice along grain into 1/4-inch strips. Place steak strips in a zipper bag with fish sauce, soy sauce, oil, sriracha, brown sugar, cilantro, and green onions. Deflate, zip, and refrigerate for at least 1 hour.
- Add all the ingredients for the peanut sauce except the water to a pot and place over medium heat. Stir until everything comes together and boils. Add water as needed to thin the sauce to your desired consistency. Remove from heat and set aside.
- Heat the grill to medium-high heat. Skewer steak strips individually. When the grill is hot, add skewers and cook until charred on both sides, about 3 to 4 minutes per side. Serve warm skewers with jasmine sauce. enjoy!
See below for more detailed recipes. Smith Food and Drug.com.