Tuesday, April 08, 2008

200th Post! Let's celebrate with meat on a stick!

I never thought when I started this blog over a year ago that I would be celebrating my 200th post! Yippee!

I've always wanted to prepare beef (or chicken) satay, but I thought that I would need a lot of time set aside for the actual preparation...and that I would need to buy an expensive piece of meat...and that I would have to wait until our grill was up and running...and...

Yep. I had a lot of excuses. Fact of the matter is, I was lazy. You don't need a whole of time, because the marinating liquid is crazy flavorful - so the actual marinating part of the recipe can be done in about a half an hour - with cooking only taking about 8 minutes, tops. You can prepare the marinade in a bag so there's no extra dishes to do. Make broiler is your friend! I'm a believer now.


3 pounds beef flank steak, all fat removed, sliced at an angle across the grain
bamboo skewers, soaked in water

1/2 cup oyster sauce
1/2 cup soy sauce
8 garlic cloves, finely minced
1 1/2 tbsp grated fresh ginger
1 tsp red pepper flakes
2 tbsp honey
1 1/2 tbsp curry powder

dipping sauce:
1/4 cup peanut butter
2 tsp peanut oil
1/4 cup coconut milk
1 tsp red pepper flakes
1 1/2 tsp garlic, finely minced
1/4 cup water

In a large kitchen bag, combine all marinade ingredients. Place sliced meat in bag, and seal. Set aside for 1/2 hour so that meat can marinade.

In a small saucepan over low heat, combine all sauce ingredients. Bring to a simmer. Let simmer for about 4-5 minutes, or until sauce begins to thicken. Remove from heat and bring to room temperature. If sauce is too thick for your liking, thin it out with a couple extra tablespoons of water.

Meanwhile, preheat broiler. Thread skewers with meat and discard marinade. Broil meat for approximately 4 minutes on each side. Let meat rest 5 minutes before service. Serve with dipping sauce.

Meat on a stick is a fun way to eat dinner! I used a flank steak, which has a tendency to be tough - but with the help of the marinade...and the way that I sliced the meat, it actually was extremely tender and so full of flavor. Eat bite had a little hot, a little sweet and just a touch of spice. I've tried peanut butter dishes before with unsavory results - peanut butter is such a strong flavor that it gets old quick - but this dish definitely ranked high up in my book.

If flank steak isn't in the cards, go with your favorite cut of beef and either thinly slice it, or cube it - just adjust the cooking times for thicker pieces.

I served the beef satay with steamed brown rice and some grilled zucchini spears.


Patricia Scarpin said...


Ter said...

the satay looks great! I found your blog by looking up ideas for my 200th post! (which Ihaven't posted yet, but will!)

Tim said...

Good Job! :)

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