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Saturday, July 3, 2010

Beef Satay Appetizer with Asian Coleslaw

A favorite I make for parties, this appetizer is easy, quick, and makes enough for leftovers when it is just the two of us (or, this time, made for me and Megan, and he ate leftovers :)) This a recipe from The Food Network, from Emeril Lagasse, and although it seems like a lot of ingredients, they are ingredients you can keep for a long time, and should have on hand if you like to make Asian cuisine.

Beef Satay with a Peanut Dipping Sauce

Beef:
2 lbs. skirt, flank or sirloin tip steak, cut into thin, wide strips against the grain
1 C. teriyaki sauce
1 T. minced ginger
1 T. minced garlic
1 tsp. salt

Mix teriyaki sauce, ginger, garlic and salt together. Add steak, mix, cover with plastic wrap and put in refrigerator while you make the dipping sauce.

Peanut Dipping Sauce:
1/4 C. smooth peanut butter, plus 1 T.
1/2 C. unsweetened coconut milk
1 tsp. minced ginger
1 tsp. minced garlic
1 1/2 tsp. sesame oil
1 tsp. soy sauce
1 tsp. brown sugar
1 T. lime juice
1/2 tsp. Thai fish sauce
1/4 tsp. cayenne pepper
1 T. chopped cilantro
1 T. toasted chopped peanuts

Whisk peanut butter, coconut milk, ginger and garlic together until smooth and combined. Add each ingredient in individually, mixing as you add, until you get to the cilantro and peanuts.

Heat a grill or grill pan, and grill the meat about 30 seconds to 1 minute on each side for medium rare, depending on the thickness of your steak strips. Right before serving, add the cilantro and peanuts to the dipping sauce.

Since this was an Asian dish, and Megan and I are trying to cut out carbs, we made an Asian coleslaw. It was okay, although I used all the dressing, when it only called for half, because it was a bit bland at first. For leftovers, I will add some chicken and cilantro to make it a lunch, or light dinner dish.

Asian Coleslaw with Miso-Ginger Dressing
"Salad":
1/2 small red cabbage, shredded
1/2 small green cabbage, shredded
4 medium carrots, shredded
4 radishes, shredded
3 large scallion, white and light green parts only, julienned

Dressing:
1/4 C. unseasoned rice vinegar
3 T. white (shiro) miso
1 T. mayonnaise
1 T. lemon juice
1 tsp. finely grated fresh ginger
pinch of sugar
3/4 C. grapeseed oil
Salt and Pepper

In a food processor, mix the ingredients for the dressing, except the grapeseed oil. Mix until smooth. Add grapeseed oil, mix thoughroughly. Put in a large bowl. Add the cabbage, carrots, radishes and scallions. Mix and serve.

As always, the beef satay with the peanut dipping sauce was a great hit, and, thankfully, we have leftovers. I love mixing it with lettuce, and using the peanut sauce as a dressing (maybe using the coleslaw?)...this dish is one of my favorites, because Matthew will love it whether it was just made, or as a late night snack. And it really is so versatile for leftovers. I definitely recommend it, but I still have to play around with the coleslaw...

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