Thai Beef Satay Skewers
Slightly revised from http://www.thelemonbowl.com
Makes 4 servings
Per serving
½ protein serving
3 condiments
½ Optional snack
Ingredients
• 1 pound skirt steak – cut in 1 inch strips
• 2 tablespoons lemon juice
• 2 tablespoons fresh ginger – grated
• 2 tablespoons low sodium soy sauce
• 2 cloves garlic – grated
• 1 tablespoon chili paste (such as Gourmet Garden)
• 1 teaspoon fish sauce
• wooden skewers – soaked in water
• scallions – optional garnish
Peanut Dipping Sauce
• 4 tablespoons PB2 powdered peanut butter
• 1 tablespoon soy sauce
• 1 tablespoon lemon juice
• 1 teaspoon fish sauce
• 1 teaspoon chili paste – more or less to taste
• warm water
Instructions
1. In a medium glass bowl, whisk together beef marinade: lemon juice, ginger, soy sauce, fish sauce, garlic and chili paste. Add beef strips to the bowl and toss well to coat. Let sit at room temperature for 20-30 minutes or marinate in the refrigerator for up to overnight.
2. Prepare peanut dipping sauce by whisking together all ingredients in a small bowl. Slowly add in warm tap water, about a tablespoon at a time, until you reach desired consistency. Reserve for later.
3. To cook beef skewers, carefully thread each strip on soaked skewers. Grill over medium-high heat for 2-3 minutes per side for medium rare.
4. Let been skewers rest for 10 minutes before serving with reserved peanut dipping sauce.
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