Beef Skewers with Peanut Dipping Sauce
Popular in Thai restaurants, these skewered pieces of marinated meat are known as "satay" and can be served as a snack, appetizer, or main dish.
- Total Time:
- Yield: Makes 16
Source: Everyday Food, September 2003
- 3 cloves garlic, minced
- 1/4 cup plus 1 teaspoon soy sauce for dipping
- 1 tablespoon toasted sesame oil
- 1 teaspoon light-brown sugar
- 1/2 teaspoon ground cumin
- 1/8 teaspoon red-pepper flakes
- 1 pound boneless rib-eye roast, sliced against the grain into 32 3-by-1/4-inch strips
- 2 teaspoons canola oil
- 1/3 cup reduced-sodium canned vegetable broth, or water
- 1/4 cup smooth peanut butter
- 1/2 teaspoon ketchup
- 1/4 teaspoon rice vinegar
- Coarse salt and ground pepper
- Sesame Rice, for serving (optional)
In a bowl, combine 2/3 of the garlic with 1/4 cup soy sauce, sesame oil, brown sugar, cumin, and red-pepper flakes. Thread 2 pieces of beef onto each of 16 skewers; arrange in a shallow dish. Pour marinade over beef; refrigerate covered 45 minutes or preferable overnight, turning once.
Meanwhile make dipping sauce: Heat canola oil in a small saucepan over medium heat. Add remaining garlic; cook, stirring, until soft, 3 minutes. Add broth and 1/4 cup water; bring to boil. Remove from heat; whisk in peanut butter, ketchup, vinegar, and remaining teaspoon soy sauce. Let cool completely.
Heat a grill to high. Season beef with salt and pepper. Remove skewers from marinade, letting excess drip off. Discard marinade. Grill beef 1 to 2 minutes per side for medium. Serve hot with dipping sauce on the side.