There are many versions of Satay in Asia made with chicken, pork, beef, and seafood. This beef satay recipe uses a sweet lemony marinade that is widely used by grilled food vendors in Vietnam. The combination of fish sauce, soy sauce, sugar, garlic, and lemongrass really enhances the flavor of grilled beef. The marinade is also used to make a refreshing Asian slaw comprised of bean sprouts, jicama sticks, julienne carrots, and cilantro that is topped with toasted crushed peanuts
Whisk the sugar, soy sauce, fish sauce, and water until the sugar is dissolved. Add the lemongrass, shallot, garlic, chili, and rub
Place beef and marinade in a plastic zip back and marinade in the fridge for about an hour
Prepare your grill with a hot and cool zone
Take beef out of bag and scrape off excess marinade
Thread beef strips onto the bamboo skewers
In a saucepan, add the leftover marinade and bring to a simmer. Simmer for 5 minutes to sterilize the basting sauce.
Grill beef on each side about 2-3 minutes. Baste with the simmered marinade
Use the leftover marinade to dress an Asian slaw using your favorite vegetables. I used bean sprouts, jicama strips, carrot julienne, cilantro, and crushed peanuts. Serve the slaw in a purple cabbage "bowl"
Use the marinade as a dipping sauce for your beef satay
Recipe by Slap Yo' Daddy BBQ at https://www.slapyodaddybbq.com/2015/05/beef-satay/