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Almost Mongolian Beef Satay


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  • 12 wooden or metal skewers
  • 1/2 pound flank steak
  • 3 tablespoons low sodium soy sauce
  • 2 teaspoons cornstarch
  • 1 tablespoon dark brown sugar
  • 3 cloves garlic ( peeled and minced )
  • 1 teaspoon toasted sesame oil ( I probably used extra virgin olive oil )
  • 1 lime ( cut into wedges for serving )
  • 1/4 cup ketchup
  • 1 tablespoon honey
  • 1 teaspoon siracha
  • 1/2 teaspoon kosher salt
  • freshly ground black pepper to taste



Step 1

If using wooden skewers, place them in a pan of water. Let soak 20 minutes while you make the recipe.
In a medium bowl, mix 1 tablespoon soy sauce with the cornstarch until completely dissolved. Add the remains 2 tablespoons soy sauce, the brown sugar, garlic and sesame oil. Add the beef slices, turn to coat and cover and refrigerate for at least 20 minutes or overnight.

In a small bowl, whisk together the ketchup, honey, siracha, salt and pepper to taste.
Line a baking sheet with foil. Remove the steak from the marinade and blot dry with paper towels. Thread 1 piece of meat onto each skewer and set them on the prepared baking sheet.
Adjust an oven rack so its 3 inches from the heat source and preheat the broiler to high. Brush both sides of the skewers with the sauce and broil the beef skewers for about 3 minutes or until browned. Turn the skewers and broil another 2 to 3 minutes.Serve with the lime wedges.
Perfect appetizer to prepare the day before a dinner party. Marinate beef overnight, make sauce and refrigerate in a container. An hour before party begins, remove the beef from the marinade and thread onto skewers. Broil right before guests arrive.

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