Mongolian Beef Satay
This
Mongolian Beef Satay started out as an experiment and turned out
amazing!! I have been wanting to try a beef satay but I wasn’t crazy
about any of the recipes I found online. So I decided to take the
ingredients from our Mongolian Beef recipe
and condense them into a marinade. At first my husband was a little
annoyed that I cut up all the beef for this recipe (he had wanted to
make a steak) but he took one bite and changed his tune pretty fast! In
fact, he kept sneaking sticks of it and before I knew it, the beef
satay was all gone! I am going to have to make it again and keep the
next batch all to myself. :)Most beef satay recipes have a peanut dipping sauce, which if you prefer you can find HERE on our chicken satay recipe. But I decided to mix things up and do a spicy sauce which made the meal a yummy combination of sweet and spicy!
Ingredients
- 2 to 3 lbs sirloin steaks
- chopped peanuts (for garnish)
- wood skewers
- 2 Tbsp. peanut oil (or veg. oil if you are allergic)
- 1 tsp. ginger
- 1 Tbsp. minced garlic
- red pepper flakes, to taste
- 1/2 c. soy sauce
- 1/2 c. dark brown sugar
- 1/2 c. mayonnaise
- 1/4 c. sour cream
- 1 tsp. sriracha hot sauce
- 1 tsp. lime juice
- pinch of garlic powder
Marinade:
Spicy Dipping Sauce:
Instructions
- Mix together the marinade ingredients in a large bowl.
- Cut the beef into long thin strips, then stir it into the marinade. Cover and refrigerate for at least 3 hours. About an hour before serving, mix together the sauce ingredients and refrigerate. Then soak the wood skewers in a water bath. (This will keep them from catching on fire during grilling).
- About 20 minutes before serving, thread the meat onto the skewers, baste the meat with some of the marinade, then discard the excess.
- Grill for about 6 to 7 minutes on each side over direct high heat, only turning once.
- Garnish with chopped peanuts and serve with spicy dipping sauce.
