This beef satay and peanut sauce is one of my favorite recipes on my blog. We serve it over jasmine rice, drizzled with a delicious peanut sauce and topped with green onions and cilantro!
It’s Monday, and boy do I have a case of the Monday’s.
Big time. After having all these plans of a fun and food-filled weekend, it all was thrown for a loop at 11:17 Friday night when we lost power. The wind was crazy strong and it was only a matter of time or gusts before a gigantic tree came down and hit the power-lines square in the back of our yard. Awesome.
So instead of cooking, laundry and catching up on the weeks American Idol episodes, all four of us laid in bed playing on our cell phones. We played cards by candle light with the smell of kerosene in the air. What can I say? It was better than I’d planned. Really! It was cozy and quiet, never mind that hum of generators in the back yard of every home on our side of the street except ours.
Actually it was really fun.
So when the power was restored early Sunday I was a little sad but more than ready to cook up today’s post for you. Beef satay, a recipe I found on Food.com long ago and have been in love with ever since.
To Make This Beef Satay You Will Need:
for the beef satay:
- flank steak
- low-sodium tamari (or low-sodium Soy Sauce)
- grapeseed oil (or any light, flavorless oil you like)
- dark brown sugar
- green onion
for the spicy peanut sauce:
- creamy peanut butter
- hot water
- unsweetened coconut milk
- toasted sesame oil
- low-sodium tamari (or low-sodium soy sauce)
- fish sauce
- lime juice
- dark brown sugar
- green onion
A great way to help thinly slice raw steak is to pop it in the freezer for 20 to 25 minutes so it can freeze slightly. This will make thinly slicing the steak much, much easier.
Make the beef satay marinade.
In a large bowl add; 2 cloves minced garlic, 4 sliced green onions and 1/4 cup of fresh cilantro. To that, add 1/4 cup each dark brown sugar, tamari and oil. I’m using grapeseed but any light flavorless oil will work.
Lastly add 1 tablespoon of Sriracha and give it a good whisk.
Then add 1-1/2 pounds flank steak, toss to coat. Marinate the steak on the counter for 30 to 40 minutes. Meanwhile, I make the spicy peanut dipping sauce.
Make the Spicy Peanut sauce:
Next, in a medium bowl, combine a 1/2 cup smooth peanut butter, 1/4 cup hot water, 1/3 cup coconut milk, 1 tablespoon toasted sesame oil, 1 tablespoon low-sodium tamari (low-sodium soy sauce may be substituted), 1/2 tablespoon fish sauce, 1/2 tablespoon sriracha, the juice from half a lime, 1 tablespoon dark brown sugar, 1 clove of garlic grated or squeezed through a garlic press, 1 tablespoon chopped fresh cilantro leaves and 2 thinly sliced green onions.
It’s quite list of ingredients but it’s SO good!
Once the sauce is made and steak is marinated, I thread the meat on to 10 to 12 skewers before placing them on a wire rack that’s in a half sheet pan. Place the pan in a preheated 425° oven for 10 minutes; rotate the pan at the 5 minute mark. That’s it.
Crispy and caramelized edges, tender, juicy and delicious pieces of steak.
These skewers are only mildly spicy yet majorly delicious.
I serve these up either in lettuce wraps with a little rice and extra sriracha. However I also serve them in bowls atop rice with a drizzle or two of peanut sauce. Finally garnish with chopped cilantro, green onions and chopped peanuts. YUM!
Amazing flavor, crazy easy.
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