Pho - Vietnamese Soup

Pho - Vietnamese Soup
One of our favorite dishes - Pho

Saturday, August 6, 2011

Indonesian Beef Satay with Spicy Peanut Sauce

I found this recipe on Eating Well's website, although I did make a few modifications, it was a huge hit with the family.  The beef satays are perfect served with a zesty marinated cucumber salad.  I will post that recipe next because it is a great combination of spicy with the beef and dipping sauce and fresh and cool with the crunchy cucumber salad.  The leftover satays would be really good in lettuce wraps.  Be sure and read the "Tips and Notes" at the end of this recipe before preparing.  

2 TBSP lime juice
1 TBSP finely chopped lemongrass, tender inner stalk only (see Notes), or 2 tsp freshly grated lime zest
3 TBSP reduced-sodium soy sauce
3 TBSP fish sauce (see Notes)
3 tsp minced garlic
2 tsp minced fresh ginger
2 tsp brown sugar
1 tsp ground turmeric
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp freshly ground pepper
1 1/2 pounds skirt steak, flank or other beef steak, trimmed


1/2 cup finely chopped onion
2 tsp peanut oil or canola oil
2 tsp minced garlic
1 tsp minced fresh ginger
1 tsp finely chopped lemongrass, tender inner stalk only, or freshly grated lime zest
1/2 cup “lite” coconut milk
1/4 cup unsalted natural peanut butter
1 TBSP fish sauce
1 TBSP ketchup
1 TBSP lime juice, or to taste
1 tsp brown sugar, or to taste
1 tsp Asian chile sauce, such as Sriracha, or other hot sauce, or to taste

To marinate steak: 

Combine lime juice, lemongrass (or lime zest), soy sauce, fish sauce, garlic, ginger, brown sugar, turmeric, coriander, cumin and pepper in a small bowl. Cut steak on the bias across the grain into thin, 1- to 2-inch-wide strips. Place in a sealable gallon-size plastic bag, add the marinade and turn to coat. Refrigerate for at least 2 hours and up to 12 hours.

To prepare dipping sauce: 

Combine onion and oil in a small saucepan. Cover and cook over medium-low heat, stirring occasionally, until soft, about 5 minutes. Stir in garlic, ginger and lemongrass (or lime zest); cook, stirring frequently and reducing the heat as necessary to prevent over browning, 2 minutes more. Add coconut milk, peanut butter, fish sauce, ketchup, lime juice, brown sugar and hot sauce; cook, stirring, until well blended. If necessary, thin with a little water to the desired consistency. Adjust seasoning with lime juice, brown sugar and/or hot sauce. Cover and refrigerate for up to 3 days.

To prepare satays: 

Preheat a gas grill to medium heat or prepare a medium-heat fire in a charcoal grill. (No grill? See Broiler Variation.)

Remove the steak from the marinade (discard marinade). Thread onto skewers, 1 strip per skewer. Grill, turning once, 2 to 3 minutes per side for medium. (If necessary, grill the satays in two batches.)

Warm the dipping sauce, if desired. Serve the satays with the sauce and the cucumbers.


Make Ahead Tip: Cover and refrigerate the peanut sauce for up to 3 days; marinate steak (Step 1) for up to 12 hours. | Equipment: 20 to 30 (6-inch) bamboo skewers soaked in water for at least 30 minutes so they don't burn on the grill.

Notes: Look for lemongrass—a woody, scallion-shaped herb with an aromatic lemon flavor—in the produce department of well-stocked supermarkets. To use, trim off the root end and grassy top. Peel off the woody outer leaves. Thinly slice the softer inner stalk, then finely chop.

Fish sauce is a pungent Southeast Asian condiment made from salted, fermented fish. Find it in the Asian-food section of well-stocked supermarkets and at Asian specialty markets. 

Broiler Variation: Position a rack in upper third of oven; preheat broiler. Coat a broiler pan (or a wire rack set on a large baking sheet) with cooking spray. Broil the skewers, turning once, 2 to 3 minutes per side for medium.

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