Ingredients
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20 lbs. Tenderloin Steaks, for beef satays
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20 lbs. Chicken Legs, boneless, skinless
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for chicken satays
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Chile Dipping Sauce
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16 cloves garlic, peeled
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2 cups Asian fish sauce
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1/2 cup water
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1/4 cup rice wine vinegar
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2 tbsp. dried red pepper flakes
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Marinade
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1/4 cup fresh ginger, chopped
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1/4 cup scallions, chopped
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1/4 cup garlic, peeled and coarsely chopped
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1 cup rice wine vinegar
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1 cup fresh lime juice
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1 cup toasted sesame oil
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1 cup light soy sauce
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Asian chili paste, to taste (depends on type used, but the goal should be to reach a moderate level of heat)
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Peanut Dipping Sauce
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1/4 cup fresh ginger
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12 scallions
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2 cups rice wine vinegar
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1 1/3 cups creamy peanut butter
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1/2 cup light soy sauce
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1/2 cup lime juice
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1/4 cup light brown sugar
Directions
- Prepare marinade: In a blender or food processor, chop fine or puree the ginger, scallions, and garlic. Add all remaining marinade ingredients and blend until smooth. Yields about 4 3/4 cups.If using beef, bring beef to room temperature. Cut into 1/4-inch to 1/3-inch slices. If using chicken, cut refrigerated breasts or thighs diagonally into 1-inch strips.Place beef or chicken in marinade and refrigerate for at least 1 to 2 hours.Prepare one or both dipping sauces: For chile dipping sauce. In a blender or food processor, chop fine or puree the garlic. Combine all remaining chile dipping sauce ingredients and blend until smooth. Yields about 4 1/2 cups. For peanut dipping sauce: In a blender or food processor, chop fine or puree ginger and scallions. Add all remaining peanut dipping sauce ingredients and blend until smooth. Yields about 4 1/2 cups.Prepare charcoal or gas grill. Grill over high heat for 1 1/2 to 2 minutes on each side.Serve with one or both dipping sauces.
Recipe Note
Tips: Lobel's Signature London Broil is also an excellent cut for making beef satays.
Blog post: https://www.lobels.com/grilled-satays-large-recipe-9
