Almost Mongolian Beef Satay
- FOR THE SAUCE:
- 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
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.
FOR THE SAUCE:
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.