Wasabi Marinated Beef Satay With Fiery Japanese Dipping Sauce Recipes

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WASABI MARINATED BEEF SATAY WITH FIERY JAPANESE DIPPING SAUCE

I found this recipe on the Texas Beef Council website. Don't let the name of the dipping sauce fool you - DH and I didn't find it fiery. Some people may find it a little spicy, but not fiery. Freezing the meat prior to slicing and using an electric knife makes this job much easier. The original recipe did not call for seasoning the meat before grilling, but we found it needed a little seasoning. We loved this recipe and it can be used as an appetizer or a main dish. The flavor is great. Please do not overcook or you will wind up with very tough pieces of meat. The preparation time includes the marinating time. This will serve 6 as an appetizer or 4 as a main dish.

Provided by Luby Luby Luby

Categories     Steak

Time 4h5m

Yield 6 serving(s)

Number Of Ingredients 14



Wasabi Marinated Beef Satay With Fiery Japanese Dipping Sauce image

Steps:

  • Trim all fat from steak and place in freezer for one hour.
  • Remove from freezer and cut steak across grain into thin strips, approximately 1/4" thick.
  • Combine marinade ingredients and place in zip-loc bag.
  • Add steak strips to marinade and put in refrigerator for at least 3 hours.
  • While beef is marinating soak wooden skewers in cold water.
  • Remove beef from marinade and discard marinade.
  • Thread beef, weaving back & forth onto skewers.
  • Season as desired.
  • Place skewers on grill over medium ash-covered coals.
  • Grill, uncovered for 5-6 minutes for medium-rare to medium doneness.
  • Combine all ingredients for Fiery Japanese Dipping Sauce and dip cooked beef in sauce.

Nutrition Facts : Calories 62.6, Fat 5.3, SaturatedFat 0.7, Sodium 503.6, Carbohydrate 3.1, Fiber 0.2, Sugar 2.4, Protein 1.2

1 1/2 lbs sirloin steaks
1 tablespoon sesame seeds
2 tablespoons wasabi powder
1 tablespoon water
1 tablespoon soy sauce
2 tablespoons olive oil
2 tablespoons rice vinegar
1 tablespoon brown sugar
seasoning
wood skewer
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 teaspoons wasabi powder
1 teaspoon chives, chopped

HOW TO MAKE BEEF SATAY

With grilling season still in full swing, you can never have enough new and exciting ways to enjoy beef. This is the main course-size version of a fabulous Thai appetizer, strips of beef marinated in Asian spices, skewered, and grilled for a truly amazing combination of flavors. I think you should try this very soon.

Provided by Chef John

Categories     World Cuisine Recipes     Asian     Indonesian

Time 2h30m

Yield 4

Number Of Ingredients 14



How to Make Beef Satay image

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.

Nutrition Facts : Calories 484.1 calories, Carbohydrate 19.2 g, Cholesterol 120.8 mg, Fat 26.8 g, Fiber 2.1 g, Protein 40.1 g, SaturatedFat 8.5 g, Sodium 1638 mg, Sugar 14.3 g

1 tablespoon grated fresh ginger root
4 cloves garlic, crushed
2 tablespoons minced onion
¼ cup packed brown sugar
¼ cup fish sauce
2 tablespoons vegetable oil
2 tablespoons soy sauce
2 tablespoons ground coriander
1 tablespoon ground cumin
½ teaspoon ground turmeric
⅛ teaspoon cayenne pepper
1 2-inch piece of fresh lemon grass (white part only)
2 pounds beef top sirloin, trimmed
4 12-inch long metal skewers

JAPANESE WASABI MARINADE

A nice tangy marinade, great for chops, steaks, swordfish, tempeh, and tuna fillets. I did want to mention to anyone interested that when you add vinegar to things like horseradish (powdered "wasabi"), or dried mustard powder that it takes away much of the bite. If you want the heat of wasabi paste that you are used to with sushi, then serve the fish with wasabi paste, thinned with water.

Provided by PalatablePastime

Categories     Sauces

Time 5m

Yield 1 cup

Number Of Ingredients 7



Japanese Wasabi Marinade image

Steps:

  • Mix together wasabi, mustard and sake until dry ingredients dissolve; add rest of ingredients, mixing well.
  • Add marinade to fish or meat, covering all sides, in a ziploc plastic bag, removing as much air as possible (this reduces need for a lot of turning).
  • Marinate food for several hours.
  • Note: The pungency of the mustard and wasabi is reduced in this marinade. It happens whenever you combine any vinegar/sugar with these powders, as one does with prepared mustard. If you want a "sinus-clearing" effect, make a thick paste of either mustard or wasabi with just a small amount of water, and rub onto food within 30 minutes of eating. I recommend English mustard, as it is the hottest type. Coleman's is a good brand.

1 1/2 tablespoons wasabi powder
1 tablespoon dry mustard
1/3 cup Japanese sake
1/4 cup soy sauce
1/3 cup rice wine vinegar
2 tablespoons grated fresh ginger
1/2 teaspoon toasted sesame seeds

FIERY BEEF SATAY SKEWERS

Strips of steak are marinated in a spicy, tangy sauce, skewered, and grilled to perfection. Sharyn Hill presents us with the flavors of New Mexico in this fantastic recipe.

Provided by Allrecipes Member

Time 20m

Yield 4

Number Of Ingredients 8



Fiery Beef Satay Skewers image

Steps:

  • In large shallow bowl, combine marinade ingredients; whisk until blended. Remove and reserve 1/2 cup for basting. Trim fat from beef steak; cut into 1-1/2-inch cubes. Add beef to remaining marinade in bowl; toss to coat. Cover and marinate in refrigerator 20 minutes.
  • Remove beef from marinade; discard marinade. Alternately thread an equal amount of beef and green onion pieces onto each of four 12-inch metal skewers.
  • Place skewers on grid over medium, ash-covered coals. Grill, uncovered, 10 to 12 minutes for medium rare to medium doneness, basting frequently with reserved 1/2 cup marinade and turning occasionally. Serve immediately.

Nutrition Facts : Calories 350.2 calories, Carbohydrate 29.8 g, Cholesterol 103.8 mg, Fat 7.8 g, Fiber 1.5 g, Protein 38.9 g, SaturatedFat 2.7 g, Sodium 2657.7 mg, Sugar 18.6 g

1 ½ pounds boneless beef sirloin steak, cut 1-1/2 inches thick
5 medium (4-1/8" long)s green onions, white part only, cut into 1-inch pieces
½ cup country Dijon-style mustard
½ cup soy sauce
¼ cup honey
2 tablespoons fresh lime juice
4 teaspoons bottled minced or fresh crushed garlic
1 tablespoon ground red pepper

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