Thai-style Beef Satay
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr
Ready in
Ingredients
for
8
- Ingredients
- 6 cups Flank Steak (cut into strips)
- 1 cup Teriyaki sauce
- 1 Tbsp fresh ginger
- 1 Tbsp minced garlic cloves
- 1 tsp salt
- For Peanut Sauce
- 2 cups Coconut milk
- 1 tsp Chili flakes
- ½ tsp Caraway
- ½ tsp ground ginger
- ½ tsp ground cilantro
- 4 cloves garlic cloves (peeled and crushed)
- ¼ tsp salt
- ¼ cup Peanut butter
- 2 Tbsps chopped, roasted Peanuts
- 2 scallions (cleaned; trimmed and finely chopped)
Preparation steps
1.
In a medium-sized bowl combine the teriyaki sauce, ginger, garlic and salt. Place the beef into the bowl and stir to coat. Marinate in the refrigerator while you are making the dipping sauce or for at least 30 minutes.
2.
For Peanut Dipping Sauce:
3.
Prepare the sauce by placing the milk, chili flakes, caraway, ginger, coriander, garlic and salt in a small saucepan and bring to a boil. Remove the pan from heat source, as soon as it boils, and let sit for 15 minutes.
4.
Stir the peanut butter into the milk mixture, and return the heat source; simmer until the sauce thickens slightly, about 5 minutes or so.
5.
Preheat an outdoor grill for high heat and lightly oil grate.
6.
Remove the beef from the refrigerator; thread the meat onto skewers, place on the grill and cook for about 3 to 5 minutes per side, or until desired doneness.
7.
Serve, with peanut dipping sauce garnished with roasted peanuts and chopped spring onion.
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