Food Network: Marinated Beef Satays with Sweet Chile Dipping Sauce

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Marinated Beef Satays with Sweet Chile Dipping Sauce
Ming Tsai, All Rights Reserved, Copyright 1998

Ingredients
1/2 pound flank steak, sliced against the grain
1/4 cup canola oil
2 teaspoons sesame oil
1/4 cup thin soy sauce
1/4 cup Shaoxing wine or red wine
1 tablespoons minced garlic
1/4 cup chopped scallions
1/4 tablespoon coarsely ground black pepper
2 tablespoons brown sugar
12 wooden skewers soaked in water
2 cups soaked mung bean or rice vermicelli

1 bunch Thai basil leaves
12 red lettuce leaves
Sweet Chile Dipping Sauce, recipe follows

Directions
Marinate steak in a bowl with oils, soy sauce, wine,
garlic, scallions, black pepper, and sugar. Let stand at least 4 hours
refrigerated.

On a hot oiled grill, cook satays until medium rare.

On a large plate, arrange red lettuce, noodles, and basil. Wrap beef, noodles, and
basil with the lettuce, in amounts desired. Dip into the Sweet Chile Dipping
Sauce.

Suggested drink: Singha Beer

Ingredients
Sweet Chile Dipping Sauce:
1 tablespoon canola oil
1 red bell pepper, minced
2 shallots, minced
1 tablespoon minced ginger
3 Thai bird chiles, minced
1 tablespoon minced lemongrass
1 lime, juiced
2 tablespoons honey
1 teaspoon salt

Directions
In a hot saute pan, coat with oil and cook pepper,
shallots, ginger, chiles, and lemongrass until soft. Deglaze with juice. Add honey
and salt and check for seasoning. Serve at room temperature.