Marinated Beef Satays with Sweet Chile Dipping Sauce
Ming Tsai, All Rights Reserved, Copyright 1998Show: East Meets West
With Ming TsaiEpisode: Flank Steak To Go 1/2 pound flank steak,
sliced against the grain
1/4 cup canola oil
2 teaspoons sesame oil
1/4 cup thin soy sauce
1/4 cup Shaoxing wine or red wine
1 tablespoons minced garlic
1/4 cup chopped scallions
1/4 tablespoon coarsely ground black pepper
2 tablespoons brown sugar
12 wooden skewers soaked in water
2 cups soaked mung bean or rice vermicelli
1 bunch Thai basil leaves
12 red lettuce leaves
Sweet Chile Dipping Sauce, recipe follows
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
Sweet Chile Dipping Sauce:
1 tablespoon canola oil
1 red bell pepper, minced
2 shallots, minced
1 tablespoon minced ginger
3 Thai bird chiles, minced
1 tablespoon minced lemongrass
1 lime, juiced
2 tablespoons honey
1 teaspoon salt
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.
Difficulty: Easy
Prep Time: 15 minutes
Inactive Prep Time: 4 hours
Cook Time: 20 minutes
Yield: 4 servings
~Once someone touches your heart, the fingerprints last forever~ *
Angelique *
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