Indonesian Beef Sate
This recipe was featured in a June 1981 issue of Bon Appetit magazine. It is part of the "Cooking Class" section and showcased were Easy Oriental Barbeque recipes. These can be served as a main course or as part of a buffet.Freezing the beef for 10-15 minutes will make slicing it into thin strips easier.
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 41mins
SERVES: 6
YIELD: 10 buffet servings
UNITS: US
INGREDIENTS
NutritionMarinade
- 1⁄4cup vegetable oil
- 1cup finely chopped onion
- 4
- 1teaspoon grated fresh ginger
- 3⁄4cup water
- 3tablespoons dark soy sauce
- 4teaspoons chili powder
- 1tablespoon creamy peanut butter
- 1tablespoon turmeric
- 1teaspoon brown sugar
- 1⁄2teaspoon finely grated lemon peel
- 2lbs flank steaks, sliced crosswise into strips 1/8 inch thick
Advertisement
DIRECTIONS
- For Marinade.
- Heat oil in skillet over medium-high heat.
- Add onion,garlic and ginger and saute until onion is soft.
- Add remaining ingredients and stir to make smooth paste.
- Reduce heat and simmer 2 minutes.
- Add meat, stirring to coat well.
- Remove from heat and let stand until room temperature.
- Thread meat onto skewers, weaving strips in and out to pack tightly.
- Prepare hibachi or grill or preheat broiler.
- Cook meat 3 to 4 inches from heat source, basting once with any remaining marinade, until crisp and browned, about 3 minutes on each side.
Advertisement