Popular throughout Southeast Asia and Indonesia, satay is strips of skewered, grilled meat eaten with a fragrant dipping sauce. This recipe of grilled beef satays is an appetizer, but it can be adapted to be a wonderful meal served with brown rice and a refreshing cucumber salad (recipe below).
The peanut sauce goes well with many Asian dishes so be sure to make extra sauce!
This recipe is adapted from Emeril Laggasse
In a medium-sized glass bowl, add beef and teriyaki sauce and gently stir.
Add the ginger and garlic to the bowl and stir to blend.
Refrigerate and marinate for 2-4 hours.
Soak the wooden skewers in water for about an hour.
Preheat a gas grill on high heat.
Lightly oil the grates with wrapped paper towels soaked with vegetable oil.
Drain the beef from the marinade and shake off excess marinade.
Thread several slices of the meat onto each skewer, loosely packed.
Place the skewers on the grill and cook until the meat shows grill marks and stops sticking to the grill, about 2 minutes.
Flip skewers over onto the other side and cook until the meat is browned. Do not overcook.
Transfer to a platter and let skewers rest about 2 more minutes before serving.
Combine all ingredients (except cilantro and peanuts) in a small bowl and whisk until thoroughly blended.
Place the sauce in a serving bowl and garnish with the cilantro and chopped peanuts.
Combine all ingredients in a medium bowl and set aside.