October 4, 2007

grilled teriyaki ginger beef satay

grilled teriyaki ginger beef satay

Satay.

Satay.

SATAY!

I don't know why but I just like the sound of that word. Sound much fancier than "meat on a stick".

AND I like the taste of it. Barbequed meat just can't be beat and this recipe really rocked it.

grilled teriyaki ginger beef satay-fd0000

I didn't really care for the peanut sauce and didn't even put it on my meat but the marinade alone on the bbq'd meat was great.

I did make a few alterations from the original recipe listed below:

I didn't have sherry in the house so I used some sake. I'm sure wine would be good too. Or apple juice for those folks that don't do alcohol.

I omitted the hot pepper spice because then my kids won't eat it.

I also didn't have any green onions. oops.

But it still rocked :) Yum. Satay!

PS: To any of you Canadians out there this weekend, Happy Thanksgiving!
...

grilled teriyaki ginger beef satay

1 lb (500g) grilling sirloin steak, cut into 1/4 inch thick strips
1/3 cup peanut butter
1/4 cup finely chopped green onions

teriyaki ginger marinade:
1 slice (1/2 inch/1 cm thick) gingerroot, chopped fine
4 cloves garlic, minced
1/4 cup teriyaki sauce
3 tbsp oil
2 tbsp fresh coriander
2 tbsp rice vinegar
2 tsp grated lemon rind
1 tsp lemon juice
1/4 tsp hot pepper sauce
1 tbsp hoisin sauce
1 tbsp sherry

marinade: Whisk together all the ingredients marinade ingredients except for hoisin sauce and sherry. Reserve 1/3 cup aside for the peanut sauce later*. Add hoisin and sherry to the 2/3 cup marinade.

Toss the diced beef into the marinade and refrigerate for at least 2 hours upto 4 hours.

Meanwhile, whisk the peanut butter, onions and 3 tbsp warm water into the 1/3 cup reserved* marninade.

Soak 24 small wooden skewers in water for 1/2 hours. Weave the beef onto the skewers. Brush with marinade.

Grill, turning once, for 4-6 minutes or until browned.

Recipe from: Grilled Teriyaki Ginger Beef Satay, The Complete Canadian Living Cookbook
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