Lemongrass Beef Satay
This flavorful beef satay recipe is a delightful blend of lemongrass, ginger, and garlic that creates a mouthwatering marinade. The succulent beef skewers are broiled to perfection, resulting in a tender and aromatic dish that pairs perfectly with a side of fresh lettuce and a savory peanut dipping sauce. Perfect for a gathering or a casual weeknight dinner, this dish is sure to impress your guests with its delicious Asian-inspired flavors.
— Constant Cookbook
Ingredients
- 3 lb. boneless sirloin steak
- 3 Tbs. minced fresh lemongrass
- 3 Tbs. peeled and minced fresh ginger
- 3 Tbs. minced garlic
- 2 tsp. Asian sesame oil
- 1 Tbs. honey
- 1/2 tsp. kosher salt
- 1/4 tsp. freshly ground pepper, to taste
- Lettuce leaves for serving
- Peanut sauce for dipping (see related recipe at left)
Instructions
- Cut the beef into small cubes. In a bowl, combine the lemongrass, ginger, garlic, sesame oil, honey, salt and pepper to make a paste. Add the beef and toss to coat, then cover and refrigerate for 2 to 4 hours. Soak 30 wooden skewers in water to cover for 30 minutes.
- Position a broiler rack about 4 inches from the heat source and preheat the broiler.
- Drain the skewers. Divide the beef among the skewers, pushing the cubes fairly tightly together to prevent them from drying out. Place the assembled skewers on the broiler pan and broil, turning every 2 minutes with tongs, for 8 to 10 minutes total.
- Meanwhile, stack the lettuce leaves and finely slice them crosswise. Make a bed of the shredded lettuce on a platter.
- <Br>Transfer the satay to the platter. At this point, the satay can be held for about 15 minutes before serving. Serve with the peanut sauce for dipping. Serves 8 to 10.
- <Br>Adapted from Williams-Sonoma <i>Bride & Groom Entertaining,</i> by Brigit Binns (Gold Street Press, 2007).
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