Beef Satays with Asian Dipping Sauce
Number of servings : Prep time: Cooking time: Type of meal : | Main Courses | Main Courses Special diet
Number of servings :
Type of meal : | Main Courses | Main Courses
Special diet :
1 boneless beef sirloin steak (1 inch / 2.5 cm thick, 12 oz / 375 g), trimmed
1/2 cup (125 mL) rice vinegar
1/2 cup (125 mL) finely chopped red bell pepper
2 tbsp (30 mL) sugar
1 tbsp (15 mL) finely chopped shallot
1-1/2 tsp (7 mL) grated peeled fresh ginger
1 to 1-1/2 tsp (5 to 7 mL) chile garlic sauce
1/2 tsp (2 mL) grated lemon zest
3 large yellow or red bell peppers, cut into 8 triangles each
1/2 tsp (2 mL) salt
4 scallions, sliced into 3-inch (7.5 cm) pieces
Soak twenty-four 6-inch (15 cm) wooden or bamboo skewers in water 30 minutes. Freeze steak 20 minutes. Combine vinegar, red pepper, sugar, shallot, ginger, chile garlic sauce, and lemon zest in small serving bowl to make dipping sauce. Blanch yellow peppers in boiling water 1 minute.
Drain, rinse with cold water, and pat dry with paper towels. Toss in medium bowl with 2 tbsp (30 mL) dipping sauce. Preheat broiler. Slice steak into 24 very thin strips and sprinkle with salt. Thread 1 beef strip, 1 yellow pepper triangle, and 1 scallion piece onto each skewer, twisting meat as you go. Broil until cooked through, 3 to 5 minutes on each side.
Look for chile garlic sauce (also known as chile garlic paste and chile bean sauce) in the ethnic food sections of most supermarkets and in Asian markets. The reddish brown condiment is a blend of rice vinegar, salt, garlic, and chile pepper seeds. It is pungent, full-bodied, and quite hot, so use it sparingly!
Makes 12 servings.
Imported on 2011-01-20 16:41:26 — Original ID:1760