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Beef Satay with Peanut Dipping Sauce

beef satay

Chef George Powell's Spicy Satay for an Asian Appetizer
Servings: 12 appetizer portions
Prep Time: 20 minutes
Cook Time: 8-12 minutes



    • 1 beef tri-tip roast (2½-3 lbs.), cut against the grain in 1/4 inch slices

    • 1/4 cup soy sauce
    • 1/4 cup rice wine vinegar
    • 1/4 cup freshly grated ginger
    • 3 cloves garlic
    • 1/2 cup chopped cilantro
    • 1 Tbsp. salt
    • 1 tsp. freshly ground black pepper
    • 1 Tbsp. Dijon mustard
    • 1 cup peanut oil
    • Peanut Dipping Sauce


Thread sliced roast onto skewers.

Place all marinade ingredients, except peanut oil, in bowl of food processor. Process until smooth.

Through food chute, slowly drizzle peanut oil in a slow steady steam, while processing, until all oil is incorporated.

Place skewers of beef into marinade and refrigerate 2-4 hours.

Remove beef from marinade and discard marinade. Grill over medium-hot coals to desired doneness, turning once.

Serve with Peanut Dipping Sauce.

Flat iron may be used in place of the tri-tip.:

If using wooden skewers, soak in water 10-30 minutes before adding beef
to prevent burning.


Recipe courtesy of the Texas Beef Council

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