February 27, 2012

beef satay

One of our must-have appetizers in Thai restaurants is satay. Lately we haven't been back to our favorite Thai restaurant so every now and then we miss the flavors of these thinly sliced marinated meat in skewers grilled and served with a sweet chili dip. It's a good thing that they are quite easy to make at home. I tried using thinly sliced beef instead of chicken for this satay variation. For better flavor, I prefer marinating the meat overnight as much as possible. Combine and mix together 1-2 cloves minced garlic, 2 tablespoons soy sauce, honey or brown sugar, a little dash of salt and pepper, curry powder or ground turmeric for color, a little oil and 1/4 cup rice vinegar. For a spicier version, sliced chilis or red pepper flakes may be added. Add the thinly sliced beef and marinate for a few hours or overnight. Tread the beef slices onto bamboo sticks or skewers. Grill both sides of the satay until done. 

the beef satay may be served with steamed brown rice and sliced tomatoes

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