Cocktail Beef Satay
This beef satay is seasoned Vietnamese style but the dipping sauce is Indonesian / Malaysian. And the skewers used are shorter because the beef is meant to be served as cocktail food.
- 12 strips fatty beef sold as yakiniku-cut beef, the strips are the size of bacon rashers
- 12 bamboo cocktail skewers
For the marinade
- 2 bird's eye chilies finely chopped
- 2 cloves garlic minced
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 tablespoon sugar
For the peanut dipping sauce
- 4 tablespoons unsweetened smooth peanut butter
- 2 tablespoons sugar
- 1 tablespoon soy sauce
- juice of ½ lime
- 1 shallot finely chopped
- 1 half-inch knob ginger peeled and grated
- 1 pinch chili flakes optional
- fish sauce to taste
- 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, so they’ll be good to go on the grill after you’ve made the peanut sauce).
- In a small saucepan, mix all the ingredients for the sauce with about a quarter 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 and brush lightly with oil.
- Grill the skewered beef over high heat for two to three minutes per side.
- Arrange the beef satay on a plate with peanut sauce on the side for dipping.
You may optionally strain the peanut sauce before serving. Any excess can be kept in the fridge, covered, and reheated gently to use.
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