Recipes Main Courses Beef and Veal Beef Satay with Ginger Dipping Sauce
Beef Satay with Ginger Dipping Sauce

Beef Satay with Ginger Dipping Sauce

Beef Satay with Ginger Dipping Sauce is rated 4.0 out of 5 by 1.
  • y_2017, m_6, d_27, h_8
  • bvseo_bulk, prod_bvrr, vn_bulk_1.0.0-hotfix-1
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_1
  • loc_en_US, sid_recipe.beef-satay-with-ginger-dipping-sauce, prod, sort_[SortEntry(order=SUBMISSION_TIME, direction=DESCENDING)]
  • clientName_williamssonoma
  • bvseo_sdk, java_sdk, bvseo-4.0.0
  • CLOUD, getAggregateRating, 74ms
  • REVIEWS, PRODUCT
Prep Time: 20 minutes
Cook Time: 6 minutes
Servings: 4
With a little knife work and some skewering skills, grilled beef satays are easy to make, and they are always fun to eat. The lemongrass-scented marinade is a terrific aromatic complement to beefy flank steak, giving it a distinctive Southeast Asian flavor. Recommended wine pairing: Syrah (Shiraz).

Ingredients:

  • 1 cup soy sauce
  • 1/4 cup mirin
  • 5 Tbs. Asian sesame oil
  • Juice of 1 lime
  • 1 to 2 Tbs. honey
  • 2 Tbs. peeled and minced fresh ginger
  • 5 garlic cloves, minced
  • 1 Thai chili, finely sliced (optional)
  • 2 lemongrass stalks, white portion only, finely diced
  • Zest and juice of 1 lemon
  • 2 green onions, white portion only, finely diced
  • 2 Tbs. light brown sugar, firmly packed
  • 1 flank steak, 1 1/2 to 1 3/4 lb., trimmed of excess fat
  • Salt and freshly ground pepper, to taste
  • Toasted sesame seeds for garnish (optional)

Directions:

Soak 24 bamboo skewers in water for 30 minutes.

In a bowl, whisk together 1/2 cup of the soy sauce, the mirin, 2 Tbs. of the sesame oil, the lime juice and honey. Stir in the ginger, 2 of the garlic cloves and the chili. Transfer the ginger dipping sauce to a small serving bowl.

In a blender or food processor, combine the remaining 1/2 cup soy sauce, the remaining 3 Tbs. sesame oil, the lemongrass, lemon zest, lemon juice, the remaining 3 garlic cloves, the green onions and brown sugar and process until smooth. Pour the marinade into a large measuring cup.

Using a sharp knife, score the meat on both sides in a crosshatch pattern, cutting no more than 1/4 inch deep. Slice the meat across the grain on the bias into strips 1/2 inch thick. One at a time, thread the strips lengthwise onto the skewers. Dip the skewers in the marinade, then place them in a shallow dish. Cover and refrigerate for at least 1 hour or up to overnight.

Prepare a medium-hot fire in a grill. Brush and oil the grill grate.

Transfer the skewers to a plate and season generously with salt and pepper. Grill the skewers directly over the heat, turning once, until nicely charred and cooked to your liking, 2 to 3 minutes per side.

Arrange the skewers on a platter, garnish with toasted sesame seeds and serve immediately with the ginger dipping sauce. Serves 4 to 6.

Adapted from Williams-Sonoma On the Grill, by Willie Cooper (Oxmoor House, 2009).
Rated 4 out of 5 by from Easy and delicious! I don't often cook Asian food, but this was a simple and flavorful recipe that worked perfectly on the grill. I served the satay with rice and vegetables as a main dish, and will keep it in mind for a party appetizer down the road.
Date published: 2014-04-20
  • y_2017, m_6, d_27, h_8
  • bvseo_bulk, prod_bvrr, vn_bulk_1.0.0-hotfix-1
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_1
  • loc_en_US, sid_recipe.beef-satay-with-ginger-dipping-sauce, prod, sort_[SortEntry(order=SUBMISSION_TIME, direction=DESCENDING)]
  • clientName_williamssonoma
  • bvseo_sdk, java_sdk, bvseo-4.0.0
  • CLOUD, getReviews, 74ms
  • REVIEWS, PRODUCT