Beef Satay

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