Beef Satay
Tender flank steak marinated in a savory mixture of brown sugar, fish sauce, and Sriracha, then grilled and served with a creamy peanut dipping sauce. Thinly sliced beef is pounded, marinated, and grilled on skewers, creating a flavorful Southeast Asian appetizer with a balance of sweet, spicy, and umami flavors.
Ingredients
Instructions
- 1
FOR THE SATAY: Slice steak in half with grain, then slice each piece against grain on bias into ¼-inch-thick slices. Lay pieces of meat in single layer between 2 sheets of plastic wrap and pound until roughly ⅛ inch thick.
- 2
Combine sugar, fish sauce, and Sriracha in medium bowl. Stir in beef, cover, and marinate in refrigerator for at least 30 minutes or up to 1 hour.
Timer: 30m - 3
FOR THE DIPPING SAUCE: Meanwhile, whisk peanut butter, water, lime juice, Sriracha, fish sauce, sugar, and garlic together in bowl until smooth. Sprinkle with cilantro and scallion; set aside.
- 4
Adjust oven rack 6 inches from broiler element and heat broiler. Pat beef dry with paper towels and weave onto wooden skewers, 1 piece per skewer. Lay skewers on aluminum foil-lined baking sheet and cover skewer ends with strip of foil.
- 5
Broil until meat is browned, 6 to 9 minutes, flipping skewers halfway through cooking. Serve skewers with dipping sauce.
Timer: 9m