Beef Satay with Hoisin Sauce
Succulent strips of marinated beef are threaded onto skewers and grilled to perfection, then lavishly coated with a delectable hoisin sauce. This tantalizing dish offers a great blend of smoky grilled goodness and the bold, sweet tanginess of hoisin sauce.
Recipe - Waskom #706
Beef Satay with Hoisin Sauce
Prep Time60 Minutes
Servings4
Cook Time3 Minutes
0Ingredients
1 1/2 lbs sirloin steak, thick-cut
3/4 cup soy sauce, divided
2 Tbs Sriracha sauce, divided
2 Tbs fresh ginger, grated (divided)
1 lime, juice and zest (divided)
1 Tbs sesame oil
1/4 cup hoisin sauce
2 Tbs dark brown sugar
1 Tbs mirin
1 Tbs rice wine vinegar
1 Tbs green onions, diced
1 tsp garlic powder
skewers, for grilling
Directions
- Cut steak into 1/2-inch thick, long strips against the grain. Place in a large zip-top bag. Add 1/4 cup of soy sauce, 1 tablespoon of Sriracha, 1 tablespoon of ginger, lime zest and sesame oil. Seal the bag, and shake to coat the meat. Marinate for 3 hours or overnight.
- Make the sauce by combining the remaining soy sauce, Sriracha, ginger, lime juice, hoisin, brown sugar, mirin, rice wine vinegar, onions and garlic powder. Heat a grill to high. Thread the meat onto skewers. Grill for 2 to 3 minutes per side or until meat is seared and cooked to desired doneness. Let meat rest for 5 minutes. Serve with the sauce.
Nutritional Information
Per Serving (6 oz): Calories: 460, Fat: 25 g (8 g Saturated Fat), Cholesterol: 115 mg, Sodium: 3,690 mg, Carbohydrates: 21 g, Fiber: 1 g, Protein: 38 g.
Prep Time
Cook Time
Servings
Directions
- Cut steak into 1/2-inch thick, long strips against the grain. Place in a large zip-top bag. Add 1/4 cup of soy sauce, 1 tablespoon of Sriracha, 1 tablespoon of ginger, lime zest and sesame oil. Seal the bag, and shake to coat the meat. Marinate for 3 hours or overnight.
- Make the sauce by combining the remaining soy sauce, Sriracha, ginger, lime juice, hoisin, brown sugar, mirin, rice wine vinegar, onions and garlic powder. Heat a grill to high. Thread the meat onto skewers. Grill for 2 to 3 minutes per side or until meat is seared and cooked to desired doneness. Let meat rest for 5 minutes. Serve with the sauce.
