This is one of those recipes that you wish you’d made for last week’s dinner party! It’s not brain surgery, but it will make you look like a five-star chef (well, maybe a four-star chef). Selecting the right beef is the key here. I like to use a cut of beef that’s lean, yet tender. Often times, I’ll use beef tenderloin because it’s my favorite cut. But that can be pricey! Flank steak works perfectly as well. This dish is great for a pick-up starter or as a main served with a side salad and sticky rice.
For the Skewers
- ¼ cup reduced sodium soy sauce
- 3 tablespoons hoisin sauce
- 3 tablespoons sherry
- 1 tablespoon honey
- 2 scallions, chopped
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- ¼ teaspoon red pepper flakes
- 1 ½ pounds flank steak
- Wooden skewers
- Sesame seeds
For the Sauce
- ¼ cup light soy sauce
- ¼ cup rice wine vinegar
- ½ teaspoon grated fresh ginger
- 2 tablespoons peanut butter
- 1 tablespoons lime juice
- ¼ teaspoon red chili flakes
- In a small bowl, whisk together soy sauce, hoisin sauce, sherry, honey, green onions, garlic, ginger, and red pepper flakes.
- Cut flank steak across grain on a diagonal into 1/4-inch pieces. Place meat in a large sealable plastic baggie. Pour sauce mixture over meat and refrigerate at least 2 hours, or overnight.
- Soak skewers in water for at least 30 minutes. Preheat an outdoor grill on high heat. Thread the meat onto skewers.
- Grill skewers 3 minutes per side for medium to medium rare, or to desired doneness.
- Garnish with sesame seeds and chopped scallions. Serve with dipping sauce.
Peanut Dipping Sauce
- Add all ingredients into a food processor or blender until well-blended. Serve on the side with beef skewers.
You can use any tender beef for this recipe.
Adapted from: Vivan Chu