Wasabi Marinated Beef Satay With Fiery Japanese Dipping Sauce
photo by teresas
- Ready In:
- 4hrs 5mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
-
Beef
- 680.38 g sirloin steaks
-
Marinade
- 14.79 ml sesame seeds
- 29.58 ml wasabi powder
- 14.79 ml water
- 14.79 ml soy sauce
- 29.58 ml olive oil
- 29.58 ml rice vinegar
- 14.79 ml brown sugar
- seasoning
- wood skewer
-
Fiery Japanese Dipping Sauce
- 29.58 ml soy sauce
- 29.58 ml rice vinegar
- 9.85 ml wasabi powder
- 4.92 ml chives, chopped
directions
- Trim all fat from steak and place in freezer for one hour.
- Remove from freezer and cut steak across grain into thin strips, approximately 1/4" thick.
- Combine marinade ingredients and place in zip-loc bag.
- Add steak strips to marinade and put in refrigerator for at least 3 hours.
- While beef is marinating soak wooden skewers in cold water.
- Remove beef from marinade and discard marinade.
- Thread beef, weaving back & forth onto skewers.
- Season as desired.
- Place skewers on grill over medium ash-covered coals.
- Grill, uncovered for 5-6 minutes for medium-rare to medium doneness.
- Combine all ingredients for Fiery Japanese Dipping Sauce and dip cooked beef in sauce.
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Reviews
-
This is an easy, flavorful recipe, and perfect to serve to company (especially if they like heat!), as an appy or as a main course. DH and I shared this and I served with white rice. I used a 3/4 lb. New York strip steak, trimming the fat off before freezing. I had no trouble slicing, after the 1 hour freezing time. I marinated the strips for almost 4 hours, and seasoned with simple salt and pepper, before grilling. The dipping sauce is spicy and warm, but not fiery. I may include some fresh ginger in the sauce next time (and there WILL be a next time!) Thanks so much for sharing, Luby, Luby, Luby!
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This was an enjoyable satay dish. I didn't think it was packed full of heat. With all the wasabi powder I was disappointed in the lack of the heat. The beef was nice and tender, I did marinade it overnight. I cooked them on the George Foreman grill for one of our appetizer nights. I seasoned them with Johnny's seasoning salt. I will be making these again but using a different dipping sauce. Thanks for posting. :)
RECIPE SUBMITTED BY
Luby Luby Luby
Lafayette, LA
Living in the south we are very lucky to have an abundance of fresh seafood and other ingredients at our disposal when trying new recipes. My husband and I both love to cook and have learned a lot about cooking from our native Louisianian, Paul Prudhomme (we learned to be very careful with his recipes as they are very spicy - even for us), native New Orleanian, Frank Davis and transplanted Emeril Lagasse. It would be very difficult to pick an all time favorite cookbook since I have approximately 200. I enjoy collecting local cookbooks as well as others from different areas. This picture is obviously when DH and I got married. I cooked all the food and even made my wedding cake.