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.

Source
Everyday Food, September 2003
Beef Skewers with Peanut Dipping Sauce
  • prep 30 mins
  • total time 1 hour 15 mins
  • yield Makes 16

Ingredients

  • 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

Directions

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

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Reviews (2)

  • zkocian
    14 Jan, 2013

    My family loved this recipe. It had so much flavor and was easy to make. I added Sriracha to the dipping sauce to kick it up a notch. Then used the leftover meat and sauce to make a salad the next day.
  • Pindy
    3 Sep, 2008

    Please include nutritional information for your recipes. thanks
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