OK fight fans in honor of UFC fight night we would like to share with you a crowd friendly recipe. Keep your eyes where they belong, on the fights, with this easy to serve, easy to eat Beef Satay it’s sure to please your guests.
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Not a fight fan, this can also be served as an appetizer at your next dinner party.Ingredients:
Spicy Peanut Dipping Sauce
- 1/2 Cup Smooth Peanut Butter
- 1/4 Cup Hot Water
- 1 Tablespoon Soy Sauce
- 2 Tablespoons Lime Juice
- 2 Tablespoons Asian Chili Sauce
- 1 Tablespoon Dark Brown Sugar
- 1 Clove Garlic Minced (about 1 teaspoon)
- 1 Tablespoon Chopped Fresh Cilantro
- 2 Scallions Sliced Thin
- 1 1/2 Pounds Flank Steak
- 1/4 Cup Soy Sauce
- 1/4 Cup Vegetable Oil
- 2 Tablespoons Asian chili Sauce
- 1/4 Cup Packed Dark Brown Sugar
- 1/4 Cup Minced Fresh Cilantro
- 2 Cloves Garlic Minced (about 2 teaspoons)
- 4 Scallions Sliced Thin
- 1 Spicy Peanut Sauce Recipe
For Spicy Peanut Sauce:
Whisk the peanut butter and hot water together in a medium bowl. Stir in remaining ingredients. Transfer to a small serving bowl, and put aside to use after the beef has been placed on the skewers.
Cut the flank steak in half lengthwise and freeze it for 30 minutes.
Combine the soy sauce, oil, chili sauce, brown sugar, cilantro, garlic, and scallions in a measuring cup; set aside. Remove the flank steak from the freezer and slice each piece across the grain into 1/4-inch-thick strips. Weave the meat onto individual bamboo skewers. Dunk the meat end of each skewer in the marinade to coat; lay the skewers in a shallow dish, propping up the exposed ends of the skewers to keep them clean. Pour the remaining marinade over the meat. Refrigerate for about 1 hour.
Cooking the meat:
Adjust an oven rack to the top position and heat the broiler. Lay the skewers on a wire rack set over a rimmed baking sheet and cover the skewer ends with foil. Broil for 6 to 7 minutes, flipping the skewers over halfway through, until the meat is browned. Serve immediately with the peanut sauce.
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