Beef Sates With Hoisin Dipping Sauce Recipes

BEEF SATE WITH SPICY SZECHUAN SAUCE

Steps:

• Soak the bamboo or wooden skewers in cold water and refrigerate for 1 hour.
• Cut the steak into 24 (3 by 1-inch) strips, each weighing about 1/2-ounce. Stick a skewer into each strip lengthwise and arrange on a large platter or baking pan. Refrigerate until needed.
• Prepare the marinade: In a small bowl, combine all the marinade ingredients and pour over the meat, turning to coat all sides. Let marinate at room temperature for about 15 minutes.
• Preheat the grill or broiler while the steak is marinating.
• Prepare the sauce: In a small skillet, melt 2 tablespoons butter. Add the garlic and green onion and saute over medium-high heat until soft, about 2 minutes. Pour in the hoisin sauce, soy sauce and chili pepper flakes and cook 1 or 2 minutes longer. Strain into a clean pan and whisk in the remaining 4 tablespoons butter. Keep warm.
• Arrange the steak skewers on the grill or under the broiler,* being careful that the bare ends of the skewers are not directly over (or under) the flame. Grill until medium rare, about 30 to 40 seconds each side.
• Pour the sauce into a small bowl and set in the center of a large serving platter. Arrange the skewers around the bowl and serve immediately.
• *Bring your broiler tray directly under the flame for best results.

MARINATED BEEF SATAYS WITH SWEET CHILE DIPPING SAUCE

Steps:

• Marinate steak in a bowl with oils, soy sauce, wine, garlic, scallions, black pepper, and sugar. Let stand at least 4 hours refrigerated.
• On a hot oiled grill, cook satays until medium rare.
• On a large plate, arrange red lettuce, noodles, and basil. Wrap beef, noodles, and basil with the lettuce, in amounts desired. Dip into the Sweet Chile Dipping Sauce.
• Suggested drink: Singha Beer
• In a hot saute pan, coat with oil and cook pepper, shallots, ginger, chiles, and lemongrass until soft. Deglaze with juice. Add honey and salt and check for seasoning. Serve at room temperature.

GRILLED HOISIN BEEF

Steps:

• Whisk hoisin sauce, vinegar, soy sauce, hot sauce, sesame oil, grated ginger, garlic, brown sugar, salt, and pepper together in a large mixing bowl.
• Cut skirt steak crosswise into about 4 or 5 smaller pieces. Transfer steak into marinade and toss until all pieces are evenly coated. Cover with plastic wrap. Refrigerate; marinate at least 2 hours and up to 12 hours.
• Line a baking pan with paper towels. Transfer pieces of steak to the paper towels and mop off some of the marinade.
• Preheat an outdoor grill for high heat and lightly oil the grate.
• Transfer steak pieces to grill. Cook to medium rare or medium, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read between 130 and 135 degrees F (about 54 degrees C). Thinner pieces might finish earlier. Transfer steak to a warm plate. Let rest for a few minutes.
• Transfer steak to a warm serving platter and pour any accumulated juices over skirt steak. Sprinkle with sesame seeds and sliced green onions.

BEEF SATES WITH HOISIN DIPPING SAUCE

Steps:

• Prepare grill. Soak skewers in warm water 20 minutes.
• While skewers are soaking, thinly slice garlic and in a shallow glass dish stir together with gingerroot and 2 tablespoons lime juice. Season marinade with salt and pepper. Holding a knife at a 45° angle, cut steak crosswise into about 1/4-inch-thick slices and add to marinade, tossing to coat well. Marinate steak at room temperature 10 minutes. In a small bowl whisk together hoisin sauce, ketchup, and remaining lime juice and season with salt and pepper. Drain skewers. Beginning at one end of each slice of steak, weave a skewer lengthwise through it, stretching slice on skewer to flatten, and transfer to a plate. Season satés with salt and pepper. Grill satés on an oiled rack set 5 to 6 inches over glowing coals 30 seconds to 1 minute on each side for medium-rare.
• Serve satés with hoisin dipping sauce and lime wedges.