RECIPE

Lean, Mean and Spicy Beef Satay Sticks

This delicious Asian-inspired party starter can also be made with chicken.

Ingredients

  • 8-10 bamboo skewers
  • 1 pound top round steak, cut into thin 1 1/2-inch-wide strips against the grain (about 20 slices)
  • 1 1/4 cups teriyaki sauce, divided
  • 4 garlic cloves, crushed
  • 2-3 teaspoons hot chili oil, to taste
  • 1/2 cup apple juice
  • 1 inch ginger root, peeled
  • 1 cup peanut butter, chunky or smooth
  • Juice of 2 limes, zest of 1 reserved for sauce
  • 1 bunch scallions, thinly sliced, for garnish
  • 2 tablespoons sesame seeds, toasted, for garnish

Preparation

Pre-heat a grill pan or a grill to medium-high. Soak the bamboo skewers in water, particularly if you’re using an outdoor grill, so they don’t flame up.

Place the beef strips in a medium-large casserole dish and pour one cup of the teriyaki sauce, crushed garlic and chili oil over them. Toss to combine and let the beef marinate in the refrigerator while you make the dipping sauce.

In a medium size saucepot, add the remaining 1/4 cup of the teriyaki sauce, apple juice and ginger. Once the mixture reaches a boil, turn off the heat and let it sit for 2-3 minutes to incorporate the ginger flavor. Remove the ginger and reserve the liquid.

In a medium size mixing bowl, whisk together the peanut butter, lime zest and the hot teriyaki-apple juice mixture until it resembles a dipping sauce consistency. Place the sauce in a serving bowl and set it aside while you grill up the satays.

Remove the beef strips from the refrigerator and skewer the strips of meat by weaving the sticks in and out as if you were treading straight up the meat. Grill the satays for about 1-2 minutes on each side for medium-rare, then give them a quick squeeze of fresh lime juice for a finish. Garnish the dipping sauce and meat with the scallions and toasted sesame seeds.


This is one of many “Yum-o!” recipes – it’s good and good for you. To find out more about Yum-o!, Rachael’s nonprofit organization, go to www.yum-o.org.

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