All four family members were swooning over this supper, which doesn't happen every day.
I chose this recipe from Rachael Ray's Big Orange Book for a few reasons:
TS (Teenage Son) loves beef; DD (Darling Daughter) will try almost anything; DH (Dear Husband) also loves beef and Asian flavors; and I'm up for anything in the name of pleasing the family and testing out a new recipe.
After bathing the beef in a simple marinade, I seared it on a very hot griddle (flat skillet without sides). I didn't have enough skewers for all the beef, but it didn't matter. DH ended up eating the skewer-less strips with his fingers, right off the serving platter. That's how good it was!
The recipe also includes a peanut dipping sauce. TS and I didn't even use it, though DH thought it added an extra layer of flavor and DD will eat anything with peanuts in it. So it's up to you; skip the sauce if you don't think it will be a big hit with the family. I served the Satay Sticks with white rice and steamed broccoli.
Beef Satay Sticks
Serves 3 - 4
1 pound top round steak, cut against the grain into thin, 1 1/2-in. wide strips
1 1/4 cups teriyaki sauce (I used Soy Veh)
2 cloves garlic, peeled and smashed
1 squirt Sriracha chili sauce (more if you like it spicy)
For the peanut sauce:
1/2 cup apple juice
1 inch piece fresh ginger, peeled
1 cup smooth peanut butter
For the garnish:
4 scallions, thinly sliced
2 T. sesame seeds
Mix 1 cup of the teriyaki sauce with the smashed garlic cloves and chili sauce in a glass bowl. Add the steak strips and let them hang out while you make the peanut sauce.
In a small saucepan, combine the remaining 1/4 cup teriyaki sauce, apple juice and piece of ginger. Bring to a boil and then turn off the heat and let it sit for a few minutes. Remove the ginger and discard. Whisk in the peanut butter and a squeeze of lime juice, if you have a lime on hand.
Preheat a flat grill pan or griddle over medium-high heat. Skewer the meat on wooden or bamboo skewers (or not - it will still taste great!) and sear for just a minute or two on each side. Place the meat on a platter and sprinkle the sliced scallions and sesame seeds on top. Squeeze a little lime juice on top, too, if you like. Serve.
Recipe adapted from Rachael Ray's Big Orange Book, "Lean Mean Spicy Beef Satay Sticks."