Beef Sates W/ Spicy Hoisun Sauce
Beef Sates W/ Spicy Hoisun Sauce - Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and SnacksRated 4.7 / 5 based on 11 reviews
Prep Time: 10 min Total Time: 35 min Yield: 8 Serving
Nutrition Facts: 240 calories 9 grams fat
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
Prepare grill. Soak skewers in warm water for 20 minutes.
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.
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.
Serve sates with hoisin dipping sauce and lime wedges.© Jim Catanich
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"Has anyone replaced the cream cheese with anything else and maintained the taste? I don't like cheese (weird I know)." - dstewart21
"Less than ten ingredients, including condensed milk, whipped topping, and vanilla wafers, are..." - jennyc819
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"Good but I think these buffalo chicken breasts are better grilled - slightly brown on each side and then baste generously with sauce turning once or twice until cooked through. But, this is a good substitute for nights when firing up the grill would not be optimal. Made several tweaks. Also recommend keeping some sauce on the side for dipping." - mrsoul51