Indonesian Beef Sate Recipe
Ingredients
| Marinade | ||
| Vegetable oil | 1/4 Cup (16 tbs) | |
| Onion | 1 Cup (16 tbs), finley chopped | |
| Garlic | 4 Clove (5gm), finely chopped | |
| Grated ginger | 1 Teaspoon | |
| Water | 3/4 Cup (16 tbs) | |
| Dark soy sauce | 3 Tablespoon | |
| Chili powder | 4 Teaspoon | |
| Peanut butter | 1 Tablespoon | |
| Turmeric | 1 Tablespoon | |
| Brown sugar | 1 Teaspoon | |
| Lemon peel | 1/2 Teaspoon, finely grated | |
| 2 pounds flank steak, sliced crosswise into strips 1/8 inch thick | ||
Directions
For marinade: Heat oil in skillet over medium-high heat.
Add onion, garlic and ginger and saute until onion is soft.
Add remaining ingredients and stir to make smooth paste.
Reduce heat: and simmer 2 minutes.
Add meat, stirring to coat well.
Remove from heat and let stand until room temperature.
Thread meat onto skewers, weaving strips in and out to pack tightly.
Prepare hibachi or barbecue, or preheat broiler.
Cook meat 3 to 4 inches from heat source, basting once with any remaining marinade, until crisp and browned, about 3 minutes on each side.
Add onion, garlic and ginger and saute until onion is soft.
Add remaining ingredients and stir to make smooth paste.
Reduce heat: and simmer 2 minutes.
Add meat, stirring to coat well.
Remove from heat and let stand until room temperature.
Thread meat onto skewers, weaving strips in and out to pack tightly.
Prepare hibachi or barbecue, or preheat broiler.
Cook meat 3 to 4 inches from heat source, basting once with any remaining marinade, until crisp and browned, about 3 minutes on each side.
Chef
