Everyone seems to enjoy food more if it is served on a stick . . . these Thai inspired appetizers will not disappoint.
These satays can be made with beef or chicken - choose one or halve the marinade and make both. NOTE - we only made chicken satay . . . we tend to prefer it to the beef. Satays are traditionally served with peanut sauce, but the a wonton dipping sauce is also a good complement.
Around these parts satay is often served over a beautiful mango salad. This is what we did with mom doing the honours for the mango salad.
Beef and Chicken Satay with Peanut Sauce
2 tbsp (25 mL) soy sauce
1 tbsp (15 mL) vegetable oil
1 tbsp (15 mL) lemon juice
2 tsp (10 mL) chopped garlic
1 tbsp (15 mL) light brown sugar
2 tsp (10 mL) ground cumin
2 tsp (10 mL) ground coriander
1 tsp (5 mL) turmeric
1 ½ lb (750 g) beef tenderloin, striploin or other good grilling cut,
trimmed of fat, sliced against the grain ¼-inch (5-mm)
thick or boneless skinless chicken breast or thigh,
sliced ¼-inch (5-mm) thick
Peanut Dipping Sauce
1 tbsp (15 mL) vegetable oil
½ cup (125 mL) chopped red onion
2 tsp (10 mL) chopped garlic
¼ tsp (1 mL) chili flakes
1 cup (250 mL) coconut milk
2 tbsp (25 mL) soy sauce
2 tbsp (25 mL) ketchup
2 tbsp (25 mL) lime juice
½ cup (125 mL) smooth natural peanut butter
2 tbsp (25 mL ) water (optional)
Salt
1 tbsp (15 mL) vegetable oil
1 tbsp (15 mL) lemon juice
2 tsp (10 mL) chopped garlic
1 tbsp (15 mL) light brown sugar
2 tsp (10 mL) ground cumin
2 tsp (10 mL) ground coriander
1 tsp (5 mL) turmeric
1 ½ lb (750 g) beef tenderloin, striploin or other good grilling cut,
trimmed of fat, sliced against the grain ¼-inch (5-mm)
thick or boneless skinless chicken breast or thigh,
sliced ¼-inch (5-mm) thick
Peanut Dipping Sauce
1 tbsp (15 mL) vegetable oil
½ cup (125 mL) chopped red onion
2 tsp (10 mL) chopped garlic
¼ tsp (1 mL) chili flakes
1 cup (250 mL) coconut milk
2 tbsp (25 mL) soy sauce
2 tbsp (25 mL) ketchup
2 tbsp (25 mL) lime juice
½ cup (125 mL) smooth natural peanut butter
2 tbsp (25 mL ) water (optional)
Salt
Combine soy sauce, oil, lemon juice, garlic, brown sugar, cumin, coriander and turmeric in a medium bowl. Add desired sliced meat and toss to coat. Cover and marinate for 1 hour at room temperature or in the refrigerator overnight. Thread meat on bamboo or metal skewers, and working in batches, grill in a grillpan or barbeque over high heat for 1 to 2 minutes per side or until beef is medium rare, and chicken is just cooked through.
For sauce, heat oil in a saucepan over medium heat. Add onion, and sauté for 2 minutes or until softened. Add garlic and chili flakes and sauté for 1 minute or until fragrant. Add coconut milk, bring to a boil and boil for 4 minutes or until reduced and thickened. Remove from heat. Stir in soy sauce, ketchup and lime juice, and allow mixture to cool to room temperature. Stir in peanut butter. If sauce begins to separate and look curdled or seems too thick, whisk in water. Season with salt to taste. Serve with beef or chicken satays.
For sauce, heat oil in a saucepan over medium heat. Add onion, and sauté for 2 minutes or until softened. Add garlic and chili flakes and sauté for 1 minute or until fragrant. Add coconut milk, bring to a boil and boil for 4 minutes or until reduced and thickened. Remove from heat. Stir in soy sauce, ketchup and lime juice, and allow mixture to cool to room temperature. Stir in peanut butter. If sauce begins to separate and look curdled or seems too thick, whisk in water. Season with salt to taste. Serve with beef or chicken satays.
Wonton Dipping sauce
½ cup (125 mL) hoisin sauce
½ cup (125 mL) soy sauce
1 tbsp (15 mL ) sesame oil
1 tbsp (15 mL) grated ginger
Stir hoisin sauce, soy sauce, sesame oil and ginger together in a small bowl.
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