Beef Sates With Southeast Asian Sauce Recipes

Steps:

• Prepare grill. Soak skewers in warm water 20 minutes.
• While skewers are soaking, thinly slice garlic and in a shallow glass dish stir together with gingerroot and 2 tablespoons lime juice. Season marinade with salt and pepper. Holding a knife at a 45° angle, cut steak crosswise into about 1/4-inch-thick slices and add to marinade, tossing to coat well. Marinate steak at room temperature 10 minutes. In a small bowl whisk together hoisin sauce, ketchup, and remaining lime juice and season with salt and pepper. Drain skewers. Beginning at one end of each slice of steak, weave a skewer lengthwise through it, stretching slice on skewer to flatten, and transfer to a plate. Season satés with salt and pepper. Grill satés on an oiled rack set 5 to 6 inches over glowing coals 30 seconds to 1 minute on each side for medium-rare.
• Serve satés with hoisin dipping sauce and lime wedges.

Steps:

• In a blender or small food processor blend lime juice, water, soy sauce, garlic, gingerroot, sugar, and red pepper flakes until smooth and with motor running add 2 tablespoons oil in a stream, blending until sauce is emulsified.
• In a bowl toss filet with 2 tablespoons sauce and remaining tablespoon oil and marinate 15 to 30 minutes.
• Prepare grill.
• In a bowl stir together coriander, mint, scallion, and remaining sauce.
• Thread 2 filet cubes onto each skewer and grill on an oiled rack set 5 to 6 inches over glowing coals 3 to 4 minutes on each side for medium-rare.
• Serve beef satés with dipping sauce at room temperature.

Steps:

• Place ginger, garlic, onion, brown sugar, fish sauce, vegetable oil, soy sauce, coriander, cumin, turmeric, and cayenne pepper into a mixing bowl; whisk into a smooth marinade.
• Bruise lemon grass by hitting it lightly several times with the back of a large chef's knife; mince the lemon grass and add to the marinade.
• Cut beef sirloin into strips about 2 1/2 inches long and 1/8 inch thick. Thoroughly mix the beef into marinade until all beef strips are completely coated, about 1 minute. Cover bowl with plastic wrap and marinate in refrigerator for 2 to 4 hours.
• Preheat an outdoor grill for high heat and lightly oil the grate.
• Remove beef from marinade and shake off excess marinade. Thread 1/4 the meat onto each metal skewer.
• Arrange skewers on the preheated grill and cook until the meat stops sticking to the grill, about 1 to 2 minutes. Flip skewers over onto other side and cook until meat is well browned and shows grill marks, 2 to 2 1/2 minutes. Turn onto first side again and cook until meat is still slightly pink, 2 more minutes. Transfer to a platter and let skewers rest about 2 more minutes before serving.

Steps:

• For saté: Combine first 5 ingredients in large glass baking dish, Stir until sugar dissolves. Add shrimp, chicken and beef; stir to coat. Cover; chill 30 minutes to 1 hour.
• Remove shrimp, chicken and beef from marinade. Thread on separate skewers, using about 3 shrimp per skewer and 2 beef or chicken pieces per skewer. Place on platter. (Can be prepared 2 hours ahead. Cover and chill.)
• Prepare barbecue (medium-high heat) or preheat broiler. Grill skewered meats until cooked through, about 3 minutes per side. Line large platter with banana leaves. Place sauce in bowl in center of platter. Surround with skewers. Garnish with lime and flowers, if desired, and serve.
• For peanut sauce:
• Place peanut butter in heavy medium saucepan. Gradually mix in chicken broth. Add all remaining ingredients except lime peel. Stir over medium heat until smooth and thick, about 6 minutes. (Can be prepared 3 days ahead. Cover and refrigerate. Before serving, stir over medium heat until hot, thinning with water if necessary.) Pour sauce into bowl and garnish with lime peel. Makes about 3 cups.