By Rhonda Parkinson
While satay is a Southeast Asian dish, it is becoming popular at Chinese dim sum. The hoisin sauce gives this recipe a different flavor than Indonesian or Thai satays.
If you like, feel free to serve the satay with peanut sauce for dipping.
Serves 6 to 8
Ingredients:
- 1 1/2 pounds beef, sliced thinly, then cut in 1" wide strips
- 1/3 cup soy sauce
- 2 tablespoons sugar
- 2 tablespoons cornstarch
- 1 1/2 tablespoons hoisin sauce
- 1 tablespoon minced ginger
- 1 tablespoon minced garlic
Preparation:
Arrange meat in a shallow glass pan. Combine remaining ingredients and pour over meat. Marinate, covered and refrigerated, overnight. Drain.Thread each strip of meat lengthwise on a soaked* bamboo skewer, weaving it in and out. Broil or grill briefly, until browned on both sides.
*The author recommends soaking the bamboo skewers in water for 30 minutes before using, to prevent them from burning.
Reprinted with permission from GourMAsia
Source
http://chinesefood.about.com/od/beef/r/beefsatay.htm
