Ingredients
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1 1/2 lbs. Tenderloin Steaks, for beef satays
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1 1/2 lbs. Chicken Legs, boneless, skinless, for chicken satays
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Chile Dipping Sauce
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1 clove garlic, peeled
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3 tbsp. Asian fish sauce
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1 tbsp. water
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1 tsp. rice wine vinegar
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1 tsp. dried red pepper flakes
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Marinade
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1 tsp. fresh ginger, chopped
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1 tsp. scallions, chopped
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1 tsp. garlic, peeled and coarsely chopped
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4 tsp. rice wine vinegar
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4 tsp. fresh lime juice
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4 tsp. toasted sesame oil
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4 tsp. light soy sauce
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Asian chili paste, to taste (depends on type used, but the goal should be to reach a moderate level of heat)
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Peanut Dipping Sauce
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1 tsp. fresh ginger
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1 scallion
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3 tbsp. rice wine vinegar
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2 tbsp. creamy peanut butter
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1 tbsp. light soy sauce
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1 tbsp. lime juice
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1 tsp. light brown sugar
Directions
- Prepare marinade: In a blender or food processor, chop fine or puree the ginger, scallions, and garlic. Add all remaining marinade ingredients and blend until smooth. Yields about 1/3 cup.If using beef, bring beef to room temperature. Cut into 1/4-inch to 1/3-inch slices. If using chicken, cut refrigerated breasts or thighs diagonally into 1-inch strips.Place beef or chicken in marinade and refrigerate for at least 1 to 2 hours.Prepare one or both dipping sauces. For chile dipping sauce: In a blender or food processor, chop fine or puree the garlic. Combine all remaining chile dipping sauce ingredients and blend until smooth. Yields about 4 1/2 cups. For peanut dipping sauce: In a blender or food processor, chop fine or puree ginger and scallions. Add all remaining peanut dipping sauce ingredients and blend until smooth. Yields about 4 1/2 cups.Prepare charcoal or gas grill. Grill over high heat for 1 1/2 to 2 minutes each side.Serve with one or both dipping sauces.
Recipe Note
Tips: Lobel's Signature London Broil is also an excellent cut to use when preparing the beef satays.
Blog post: https://www.lobels.com/grilled-satays-small-recipe-10
