Beef Satay Skewers With Peanut Dipping Sauce

Strips of flank or skirt steak marinated in ginger, soy and chili, grilled on skewers and served with a creamy peanut dipping sauce.

⏱️ Prep: 30 min🍳 Cook: 6 min

Ingredients

1 lb	455 g	flank or skirt steak, cut into 1-inch strips
2 tbsp	30 ml	lemon juice
2 tbsp	30 ml	fresh ginger, grated
2 tbsp	30 ml	soy sauce
2 cloves		garlic, grated
1 tbsp	15 ml	chili paste
1 tsp	5 ml	fish sauce
16		wooden skewers, soaked in water
—		cilantro and lime wedges (optional garnish)
4 tbsp	60 ml	creamy natural peanut butter
1 tbsp	15 ml	soy sauce (for the sauce)
1 tbsp	15 ml	lemon juice (for the sauce)
1 tsp	5 ml	fish sauce (for the sauce)
1 tsp	5 ml	chili paste (for the sauce, to taste)
—		warm water, as needed

In a medium glass bowl, whisk together the beef marinade: lemon juice, ginger, soy sauce, fish sauce, garlic and chili paste. Add the beef strips and toss well to coat. Let sit at room temperature 20 to 30 minutes, or marinate in the refrigerator up to overnight.
Make the peanut sauce by whisking all its ingredients in a small bowl. Slowly add warm tap water, about a tablespoon at a time, until you reach a dipping consistency. Set aside.
Thread each strip of beef onto a soaked skewer. Grill over medium-high heat for 2 to 3 minutes per side for medium-rare.
Let the skewers rest 10 minutes, then serve with the creamy peanut dipping sauce, garnished with cilantro and lime wedges if desired.