Tuesday, August 7, 2012

Beef Satay!

This is in addition to yesterday's Chicken Satay & Spicy Peanut Dipping Sauce. When I do "Thai Food Night" at our house I usually make chicken satay, beef satay, spring rolls (will post that recipe soon, promise!), and peanut sauce to dip all of the above in. The great thing about this meal is that it's all finger foods and it's all fantastic in peanut sauce. Of course, you could make just the chicken or the beef- but as I have mentioned before my husband is a carnivore and he wants all the meat. I generally always make this meal when we have guests over because A.) I feel like it's something totally different that a lot of people haven't had before and B.) it's so good! 

The beef is a little bit sweet, a little bit tangy- a lotta bit tasty! Like the chicken satay this could be an appetizer or a main dish. As an appetizer it would look gorg skewered up served with a side of peanut sauce :-) Both chicken and steak could be grilled or cooked in a skillet like I did below.

1 lb. skirt steak (or flank steak) cut up into 1 in. pieces
1/2 c. soy sauce
1/4 c. olive oil
1/4 c. water
2 Tbsp. brown sugar
2 tsp. yellow mustard
1/2 tsp. garlic powder

Step 1: Place steak pieces in a gallon sized ziploc bag. Whisk together the soy sauce, olive oil, water, brown sugar, mustard, & garlic powder until combined.

Step 2: Pour soy sauce mixture over steak and seal bag. Marinate for atleast 1 hr. 

Step 3: Heat a skillet to medium-high heat and spray with non-stick spray. Cook steak 4-5 minutes on each side or until cooked to desired done-ness. {my guests requested medium-well} 

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