Beef Satay with Peanut Sauce
Summary
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Ingredients
1 pound
boneless beef short ribs (or boneless chuck steak) header
Marinade 1⁄4 cup
water 2 tablespoons
Brown Sugar 1⁄3 cup
light soy sauce 1⁄2
lime (juice of half a lime) 1 tablespoon
ginger (finely minced) 2 cloves
garlic (minced) 1⁄4 cup
onion (finely chopped) 1 tablespoon
sriracha 1 teaspoon
Salt header
Sauce 1⁄2 cup
creamy peanut butter 2 tablespoons
soy sauce 1
lime (juice of 1 lime) 1 teaspoon
Brown Sugar 1⁄2 teaspoon
red pepper flakes 1 tablespoon
ginger (finely minced) 3 cloves
garlic (minced) 1⁄4 cup
water header
Garnish 1 cup
cabbage (shredded finely) 1⁄4 cup
fresh cilantro leaves 1
lime (cut into wedges) 1⁄4 cup
peanuts (roasted and chopped) 1
jalepeno (thinly sliced )Instructions
- Cut the beef into strips about an inch wide, two inches long and ¼ inch thick. Place in a bowl.
- Mix marinade ingredients together.
- Pour marinade over the beef and mix well. Cover the bowl and marinate for at least 2 hours or overnight in the fridge. While meat is marinating, soak 12 to 18 bamboo skewers in water to prevent them from burning on the grill.
- Make the peanut sauce by blending all the sauce ingredients together until thickened and set aside.
- Take the beef out of the fridge and thread three to four pieces with a bamboo skewer. Repeat for the rest of the beef.
- Grill the beef over high heat for two to three minutes per side in batches until all the beef is cooked off
- While grilling, baste meat with leftover marinade
- Serve the beef satay on a bed of shredded cabbage with a side of lime wedges and peanut sauce. Garnish with cilantro, sliced jalapenos and chopped peanuts.
