Dinner 16: Beef Satay with Peanut Sauce and Mango Rice
This meal features a marinated and basted Beef Satay served with a Peanut Dipping Sauce. It is accompanied by an aromatic and sweet Mango Sticky Rice and a simple side of steamed Sugar Snap Peas. It all comes together in about an hour. The Beef Satay also makes an elegant appetizer on its own.
Preparation:
I sometimes cheat a little by not slicing and skewering the beef. I simply slice it into serving size portions, marinate and grill it that way. The more traditional way is to thinly slice the beef and skewer it. While the beef is marinating, I prepare the peanut sauce and start the rice. The steak only takes about 10 minutes on the grill which is enough time to steam your sugar snap peas and toss the coconut sauce into the rice.
Beef Satay
Ingredients
Basting Sauce
- 3/4 cup coconut milk
- 3 tablespoons packed dark brown sugar
- 3 tablespoons fish sauce
- 2 tablespoon vegetable oil
- 3 shallots minced
- 2 stalks lemongrass trimmed to 6″ and minced
- 2 tablespoon grated fresh ginger
- 1 1/2 teaspoons ground coriander
- 3/4 teaspoon red pepper flakes
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
Beef Marinade
- 2 tablespoons vegetable oil
- 2 tablespoons dark brown sugar packed
- 1 tablespoon fish sauce
- 1 1/2 – 1 3/4 pound flank steak
Instructions
- Halve the flank steak lengthwise, then slice on slight angle against the grain into 1/4″ thick slices.
- For the basting sauce: Whisk all ingredients together in a bowl. Reserve one third of sauce in separate bowl. (Use reserved sauce to apply to raw beef.
- FOR THE BEEF: Whisk oil, sugar and fish sauce together in a medium bowl. Toss beef with marinade and let stand at room temperature for 30 minutes. Weave the beef onto metal skewers, 2 pieces per skewer, leaving 1 1/2 inches at top and bottom of skewers exposed.
- 4 For gas grill- Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high.
- Clean and oil cooking grate. Place beef skewers on grill (directly over coals if using charcoal) perpendicular to grate. Brush meat with on-third basting sauce (portion reserved for raw meat) and cook (Covered if using gas) until browned, about 3 minutes. Flip skewers, brush with half of remaining basting sauce and cook 1 minute longer. Transfer to large platter and serve with peanut sauce.
Tried this recipe?Let us know how it was!
Peanut Dipping Sauce
Ingredients
- 1 tablespoon vegetable oil
- 1 tablespoon Thai red curry paste
- 1 tablespoon dark brown sugar packed
- 2 garlic cloves minced
- 1 cup coconut milk
- 1/3 cup chunky peanut butter
- 1/4 cup unsalted peanuts chopped
- 1 tablespoon lime juice
- 1 tablespoon fish sauce
- 1 teaspoon soy sauce
Instructions
- Heat oil in small saucepan over medium heat until shimmering. Add curry paste, sugar, and garlic; cook, stirring constantly, until fragrant, about 1 minute. Add coconut milk and bring to a simmer. Whisk in peanut butter until smooth. Remove from heat and stir in peanuts, lime juice, fish sauce and soy sauce. Cool to room temperature.
Tried this recipe?Let us know how it was!
Mango Sticky Rice
Ingredients
- 1 cup jasmine rice
- 3/4 cup canned coconut milk
- 1/4 cup brown sugar
- 1 ripe mango diced
- 2 tablespoons finely chopped crystallized ginger
Instructions
- Cook or steam rice in water according to package directions. Let cool and transfer to a portable bowl. Mix coconut milk and brown sugar; pour over rice. Add mango and mix well. Sprinkle with crystallized ginger and mix again.
Tried this recipe?Let us know how it was!