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.
Keyword Beef, Grilled
Prep Time 10minutes
Cook Time 12minutes
Total Time 22minutes
Author Connie Veneracion
12strips fatty beefsold as yakiniku-cut beef, the strips are the size of bacon rashers
12bamboo cocktail skewers
For the marinade
2bird's eye chiliesfinely chopped
For the peanut dipping sauce
4tablespoonsunsweetened smooth peanut butter
juice of ½ lime
1half-inch knob gingerpeeled and grated
fish sauceto 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.
Updated from a recipe originally piublished in 07/10/2017