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Peanut Dipping Sauce – To Serve or Not to Serve with Beef Satay

As promised, here’s the new and improved peanut dipping
sauce recipe we just featured in the beef satay video. Of course, now I’m
finding out that real beef satay is actually served with a sweet, spicy rice
vinegar sauce, but that’s another video, and a rather easy one at that. Stay
tuned.


There are no great mysteries here – mix it up, and then
taste, taste, and taste. Peanut sauces are like snowflakes, and you really
should twist the formula to suit your palette. You can add all kinds of fun stuff
like lemongrass, ginger, Thai basil just to name a few. If peanut allergies are
a concern, I’ve had this done with almonds, and it’s not bad at all.

One big tip if you make this ahead. It will harden up in the
fridge, and you’ll need to get it back to room temp before serving. I usually
just microwave for a couple seconds, and it will be back to its gorgeous,
shiny, flowing self. I hope you give this delicious all-purpose dipping sauce a
try soon. Enjoy!


Makes about 1 1/2 cup Peanut Dipping Sauce:
3/4 cup smooth all-natural, pure peanut butter
2 cloves garlic, finely minced
2 tbsp brown sugar
1 tbsp fish sauce
2 tsp soy sauce
2 tsp sesame oil
1/2 lime, juiced
sriracha or other hot chili sauce, to taste
1 small can (5.6 oz) coconut milk

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Beef Satay – You Should Warn Your Tongue

Beef satay was the very first Thai food I ever tasted, and
it was literally love at first bite. Ah, that sweet, spicy, salty, smoky, and
slightly funky bite…I remember it like it was yesterday. 

It helps that I ate
this yesterday, but still. If you’ve never had satay before, its lightning bolt
of flavor can be a bit of a shock to the system. A recipe for the subtle palate,
this is not. By the way, I do know that satay was actually invented in Indonesia, but for the purposes of this blog post, we’re going with that it’s Thai.


This will work on just about any meat, but beef is my
favorite. There’s something about beef and these particular spices that just
sings. Also, the magic that Asian fish sauce always adds is never more apparent
than with beef, especially if that beef destined for the charcoal grill. The
same goes for the lemongrass.

If you look around the produce aisle at your town’s best
(meaning most expensive) grocery store, you should find some lemongrass stalks.
They also sell tubes of pure lemongrass paste online, in case that’s a better
option. Some say you can get away with some lime and/or lemon zest and juice,
but at least attempt to find some for your old friend, Chef John.


With grilling season still in full swing, you can never have
enough new and exciting ways to enjoy beef, and this is certainly at least one
of those things. And of course, stay tuned for the peanut dipping sauce recipe next. I hope you give it a try soon. Enjoy!


2 lbs beef top sirloin steak, sliced thin across grain,
about 1/8-inch thick
Satay Marinade:
1 tbsp grated ginger
4 cloves garlic, crushed
2 tbsp minced onion
1/4 cup packed brown sugar
1/4 cup fish sauce
2 tbsp soy sauce
2 tbsp vegetable oil
2 tbsp ground coriander
1 tbsp cumin
1/2 tsp turmeric
1/8 tsp cayenne pepper
1 rounded tbsp minced lemongrass

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