Finally a cookbook loaded with pictures and also detailed instructions from how to steam vegetables from to how to stew. It is the picture in this cookbook that brought me to the recipe for the beef sate. I had a friend help me choose the recipes for this week and she was really drawn to the recipes that had pictures with them. It just goes to show you that you eat with your eyes first! If I was first starting out in the cooking world, this would be the cookbook that I would want to start with. The pictures and instructions are amazing and can help train the novice cook. This should be a cookbook that every child who leaves the home is given as their departure gift…..so when you go to visit you know they will prepare some great food for you!
We made (or should I say, my husband made) the Beef Satay with Peanut Sauce. You see we are in the middle of winter…..the temperature is well below zero….the wind at this point is always blowing…..my deck is covered with snow…..and I want to grill! When you can’t grill, you do the next best thing and bring out the George Foreman trusty grill. Everyone ate this meal….even fussy youngest son as it was not ground up meat. This will be something that we make again when it is warm out.
My shortcut for this was I did not skewer the meat. As soon as the meat came off the grill it was eaten right up. If I was to make this for a party, I would for sure skewer it. But since it was for just the family, eating did not require a skewer. This would make a great appetizer for a party. You could do the same with chicken and pork as well.
Beef Satay with Peanut Sauce, page 102
- 1 1/2 pound flank steak
- 1/2 cup yellow onion
- 1/3 cup ketchup
- 1/4 cup soy sauce
- 1/4 cup dark sesame oil
- 3 Tbsp. brown sugar
- 6 cloves garlic, minced
- 4 tsp. minced jalapeno
- juice of 1/2 lime, plus wedges for garnish
- 1 Tbsp. chili paste
- 2 tsp. minced gingerroot
- 2 tsp. salt
- 1/2 cup smooth peanut butter
- Split the steak lengthwise and cut against the grain into thin strips. Whisk the onion, ketchup, soy sauce, sesame oil, brown sugar, garlic, jalapeno, lime juice, chili paste, ginger, and salt with 1 cup water in a glass bowl. Pour into a resealable plastic bag and add the steak. Close, squeeze several times to distribute the marinade, and refrigerate for 1-12 hours.
- Remove the beef from the marinade and thread lengthwise onto 16 skewers. Pour the marinade into a small saucepan and reserve.
- Prepare a grill for a hot fire. Grill the beef on the first side until browned, about 2 minutes. Turn over and grill to the desired doneness, about 2 minutes more for medium-rare.
- Bring the marinade to a full boil. Add the peanut butter and stir until smooth, thinning with water as necessary to give it a sauce like consistency. Serve the beef satay with the sauce, garnished with the lime wedges.
To Joyful, Simplified Living,
MS. Simplicity, also known as Melissa Schmalenberger operates her business as I Did it with MS. Simplicity. She is a Professional Organizer based out of Fargo, ND and her website can be found here. If you need to contact MS. Simplicity privately, you can email her at firstname.lastname@example.org.