Cocktail beef sate (satay)
Transform an ubiquitous Asian street food into a posh appetizer! Use small bamboo skewers to thread thinly sliced fatty beef and grill on both sides just until lightly charred. Beef cut this thinly doesn't really take long to cook, after all.
Ingredients
- 12 strips fatty beef (sold as yakiniku-cut beef, the strips are the size of bacon rashers)
- 12 bamboo cocktail skewers
Marinade
- 2 bird's eye chilies finely chopped
- 2 cloves garlic minced
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 tablespoon sugar
Peanut dipping sauce
- 4 tablespoons unsweetened smooth peanut butter
- 2 tablespoons sugar
- 1 tablespoon soy sauce
- juice of lime half
- 1 shallot peeled and finely chopped
- 1 half-inch knob ginger peeled and grated
- 1 pinch chili flakes (optional)
- salt to taste
Instructions
- Thread one strip of beef with one skewer. Repeat until all the beef and skewers have been used. Arrange the skewered beef in a single layer in a container.
- Mix together all the ingredients for the marinade. Brush on the beef. Turn the skewered beef over and brush on the opposite side. Cover the container and leave the meat to marinate. With such thin slices of beef, it doesn't take long for them to soak up the flavors in the marinade.
- In a small saucepan, mix all the ingredients for the sauce with about 1/4 cup of hot water. Bring to the boil. Simmer gently for a minute, stirring to make sure the peanut butter does not settle to the bottom of the pan. Turn off the heat and leave to infuse.
- Heat your grill. Grill the beef over high heat for about a minute per side.
- Arrange the beef satay on a plate with dipping sauce on the side.
Notes
You may optionally strain the peanut dipping sauce before serving.