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BEEF SATES W/ SPICY HOISUN SAUCE
  • 28 (8-inch) wooden skewers
  • 3 large garlic cloves, minced fine
  • 1 tablespoon finely grated peeled fresh gingeroot
  • 1/4 cup fresh lime juice, or to taste
  • 8 ounces skirt steak (or flank)
  • 1/4 cup hoisin sauce
  • 1 tablespoon ketchup
  • 2 Teaspoons Chile-Garlic Paste
  • 1 lime cut in wedges
  • Freshly ground black pepper
    1. Prepare grill. Soak skewers in warm water for 20 minutes.
    2. While skewers are soaking, thinly slice garlic and in a shallow glass dish stir together with gingerroot, 1 tablespoon chile paste, pepper and 2 tablespoons lime juice. Season marinade with salt and pepper. Holding a knife at a 45 degree angle, cut steak crosswise, against the grain into about 1/4-inch thick slices and add to marinade, tossing to coat well. Marinate steak at room temperature for 20 minutes.
    3. In a small bowl whisk together hoisin sauce, chile paste, ketchup, and remaining lime juice and season with salt and pepper. Drain skewers. Beginning at one end of each slice of steak of steak, weave a skewer lengthwise through it, stretching slice on skewer to flatten, and transfer to a plate. Season sates with salt and pepper. Grill sates on an oiled rack set 5 to 6 inches over glowing coals 30 seconds to 1 minute on each side for medium-rare.

     

     
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