Ingredientes para Beef Satays With Asian Dipping Sauce
- Boneless Beef Top Sirloin Steak
- Rice Vinegar
- Red Bell Pepper
- 2 tablespoons brown sugar
- 1 tablespoon finely chopped shallot
- Fresh Ginger
- Chili Garlic Sauce
- Lemon, Zest Of
- Yellow Bell Peppers
- 1/2 teaspoon salt
- Scallions
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Cómo preparar Beef Satays With Asian Dipping Sauce
- Soak 24 (6-inch) wooden or bamboo skewers in water for at least 30 minutes.
- Freeze the steak for 20 minutes to make slicing easier.
- In a small bowl, whisk together the dipping sauce: 1/4 cup rice vinegar, 1 tablespoon red pepper flakes (or to taste), 2 tablespoons brown sugar, 1 tablespoon finely chopped shallot, 1 tablespoon grated ginger, 1 tablespoon chili garlic sauce, and the zest of 1 lemon.
- Blanch 1 large yellow bell pepper in boiling water for 1 minute.
- Immediately transfer the pepper to a bowl of ice water to stop the cooking process. Drain, rinse with cold water, and pat dry with paper towels.
- Cut the yellow pepper into 24 triangles. In a medium bowl, toss the pepper triangles with 2 tablespoons of the prepared dipping sauce.
- Preheat your broiler or grill to medium-high heat.
- Slice 1 pound of beef sirloin steak into 24 very thin strips. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Thread 1 beef strip, 1 yellow pepper triangle, and 1 piece of scallion onto each skewer, twisting the meat as you go. (Use about 1/4 cup of thinly sliced scallions).
- Broil or grill the satays for 3-5 minutes per side, or until the beef is cooked through. (For broiler, place skewers 4-6 inches from the heat source).
- Serve immediately. Serve 2 satays per person with extra dipping sauce on the side.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
9g
Fat
0g
Carbs
1g
