Mongolian Beef Satay Skewers
Mongolian Beef Satay Skewers
- 3 anchovy filets
- 1 cup coconut peanut sauce
- 1 kg flank steak
- 1 tablespoon garlic (chopped, fresh)
- 3 ounces lime juice (fresh squeezed)
- 1 cup mirin
- 2 tablespoons molasses
- 1 tablespoon parsley (chopped)
- 9 ounces peanut butter
- 1 cup peanuts (roasted)
- 1 tablespoon red pepper flakes
- Preparation
- Start by making the Satay Peanut sauce before you go camping (or buy a jar of good quality sauce!!) by combining all sauce ingredients in a food processor. Blend on low for about 20 seconds. While the processor is running on low, slowly drizzle in the oil and water to form an emulsification. Reserve for later use.
- Trim the flank steak of any excess fat or silver skin.
- Make your marinade by combining soy sauce, mirin, sweet chili sauce, garlic, scallions, and ginger. Marinate your flank steak in the Satay Marinade for 3 hours.
- Cooking
- Slightly cool the steak then slice it into 3 even large pieces and place the pieces between plastic wrap and begin to pound the meat to both tenderize it and make it much thinner. Slice the pounded steak into bite-size pieces and run a skewer through them with the grain running east to west.. Fire the skewers off for immediate use, cooking until done to your preference.
- Finishing
- Top with parsley and the peanut sauce, serve and enjoy!
The key is to pound the meat thin for tenderness and to skewer with the grain running horizontally for the best texture.
Storage: Peanut sauce can be made ahead and stored in refrigerator for up to 1 week.
Nutritional Notes: Contains peanuts and soy. High protein dish.