By Luby Luby Luby on June 19, 2007
Photo by TeresaS
Photo by TeresaS
"I found this recipe on the Texas Beef Council website. Don't let the name of the dipping sauce fool you - DH and I didn't find it fiery. Some people may find it a little spicy, but not fiery. Freezing the meat prior to slicing and using an electric knife makes this job much easier. The original recipe did not call for seasoning the meat before grilling, but we found it needed a little seasoning. We loved this recipe and it can be used as an appetizer or a main dish. The flavor is great. Please do not overcook or you will wind up with very tough pieces of meat. The preparation time includes the marinating time. This will serve 6 as an appetizer or 4 as a main dish."
Serving Size: 1 (138 g)
Servings Per Recipe: 6
"This is an easy, flavorful recipe, and perfect to serve to company (especially if they like heat!), as an appy or as a main course. DH and I shared this and I served with white rice. I used a 3/4 lb. New York strip steak, trimming the fat off before freezing. I had no trouble slicing, after the 1 hour freezing time. I marinated the strips for almost 4 hours, and seasoned with simple salt and pepper, before grilling. The dipping sauce is spicy and warm, but not fiery. I may include some fresh ginger in the sauce next time (and there WILL be a next time!) Thanks so much for sharing, Luby, Luby, Luby!"
"This was an enjoyable satay dish. I didn't think it was packed full of heat. With all the wasabi powder I was disappointed in the lack of the heat. The beef was nice and tender, I did marinade it overnight. I cooked them on the George Foreman grill for one of our appetizer nights. I seasoned them with Johnny's seasoning salt. I will be making these again but using a different dipping sauce. Thanks for posting. :)"