Beef sate
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Cloves garlic -- crushed and | |
| Sliced | ||
| 1 | teaspoon | Fresh basil |
| 1 | Red chili pepper -- sliced | |
| 1 | tablespoon | Lime juice |
| 1 | tablespoon | Sesame oil |
| 1 | tablespoon | Nuoc Mam sauce -- optional |
| ½ | pounds | Steak -- cubed |
| 3 | tablespoons | Nuoc Mam sauce |
| OR 2 tbsp. Maggi liquid | ||
| Seasoning | ||
| 1 | tablespoon | Lime or lemon juice |
| 1 | Pickled onion -- thinly | |
| Sliced | ||
| 1 | Clove garlic -- finely | |
| Chopped | ||
| 1 | tablespoon | Peanuts -- finely chopped |
Directions
DIPPING SAUCE
1. Mix the garlic, basil, chili, lime juice, sesame oil, and Nuoc Mam sauce, if using, together. Marinate the cubes of beef in this for at least 4 hours, turning frequently. 2. Make the dipping sauceby mixing all the ingredients thoroughly and place in a bowl on the table. 3.
When the beef is ready, thread on to four skewers and place on the barbecue or under a preheated high broiler until cooked, turning frequently. Baste equally freuqntly with the marinade. Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c) 1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.
Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell Books