BEEF SATAY WITH PEANUT SAUCE

   -Burlington Press 05/25/04

 

 

1 and one-half pounds flank steak

      24 wooden skewers (6 inches long), soaked in water at least 1 hour to prevent burning

    one-half cup char siu sauce

       (Chinese barbecue sauce, available in Asian markets and some grocery stores)

one-half cup hoisin sauce

2 teaspoons hot Oriental chili paste

1 teaspoon chopped fresh ginger

2 teaspoons low-salt soy sauce

 

For the peanut sauce:

one-third cup canned sweetened coconut cream (i.e., cream of co­conut)

2 teaspoons hoisin sauce

2 teaspoons creamy or chunky peanut butter

2 teaspoons low-salt soy sauce

1 teaspoon fresh ginger, chopped

1 teaspoon hot Oriental chili paste

1 teaspoon sesame oil

2 cloves garlic, minced

 

Place flank steak in freezer for 20 minutes.

Take out of freezer and slice at an angle into 24 pieces.

Thread each slice of beef onto the soaked skewers.

Place skewers on a large platter or pan.

 

In a medium bowl, combine the remaining ingredients, then pour over the beef skewers.

Let marinate for 1 to 2 hours in the refrigerator.

 

Preheat grill to medium.

Place skewers on grill and cook for 3 to 4 minutes, turning once halfway through cooking time.

 

Serve with peanut sauce:

To prepare, mix all ingredients together until smooth.

 

Makes eight servings.

 

Gannett News Service; Source for recipes: Lewis Medansky of Distinctive Event Productions, Phoenix, Ariz.