Beef Sates With Hoisin Dipping Sauce
Serves: 6
Keyon Hand
1 January 1970
Based on User reviews:
52
Spice
46
Sweetness
47
Sourness
42
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
Directions:
1
Prepare grill
2
Soak skewers in warm water 20 minutes
3
While skewers are soaking, thinly slice garlic and in a shallow glass dish stir together with gingerroot and 2 tablespoons lime juice
4
Season marinade with salt and pepper
5
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
6
Marinate steak at room temperature 10 minutes
7
In a small bowl whisk together hoisin sauce, ketchup, and remaining lime juice and season with salt and pepper
8
Drain skewers
9
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
10
Season satés with salt and pepper
11
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
12
Prepare grill
13
Soak skewers in warm water 20 minutes
14
While skewers are soaking, thinly slice garlic and in a shallow glass dish stir together with gingerroot and 2 tablespoons lime juice
15
Season marinade with salt and pepper
16
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
17
Marinate steak at room temperature 10 minutes
18
In a small bowl whisk together hoisin sauce, ketchup, and remaining lime juice and season with salt and pepper
19
Drain skewers
20
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
21
Season satés with salt and pepper
22
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
23
Serve satés with hoisin dipping sauce and lime wedges
24
Serve satés with hoisin dipping sauce and lime wedges