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Beef Satay

Lime juice, soy sauce and garlic flavor this appetizing meat!

Beef Satay


2 pounds flank steak
2 tablespoons dark Muscovado sugar
3 shallots, quartered
1/4 cup rice wine vinegar
2 tablespoons soy sauce
2 tablespoons lime juice
2 teaspoons sesame oil
2 cloves garlic, peeled
Hot Sweet Dipping Sauce:
2 tablespoons ground red pepper
1/2 cup soy sauce
1/4 cup lemon juice
2 tablespoons honey
1 tablespoon sugar
5 cloves garlic
1 jalapeño pepper
1/4 cup sweet red pepper, diced
1/4 cup red onion, diced
2 tablespoons roasted sea weed
2 tablespoons roasted sesame seeds

Cooking Instructions

Slice the beef into 1/2-inch slices against the grain. Place them in a nonreactive bowl.

Sprinkle the sugar over the beef and toss to coat evenly. Allow it to sit for 10 minutes.

In the bowl of a food processor fitted with the metal blade, combine the shallots, vinegar, soy sauce, lime juice, oil and garlic. Blend to form a smooth mixture. Pour over the beef. Let it marinate, covered, for 1 to 2 hours.

Soak 24 bamboo skewers in water for 30 minutes. Drain.

Preheat a grill to medium-high heat.

Drain the beef and discard the marinade. Thread the beef onto the skewers. Grill for 5 to 6 minutes, until browned, turning once. Do not overcook. Serve with the dipping sauce.

To make sauce: Blend all ingredients together in the bowl of a food processor. Serve with beef satay.

Serves 8 to 10.

Equipment List

Mixing Bowls
Food Processor
Chefs Knife
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