Beef Sates with Hoisun Dipping Sauce

2 servings
  • 28 (8-inch) wooden skewers
  • 2 large garlic cloves
  • 1 tablespoon finely grated peeled fresh gingeroot
  • 1/4 cup fresh lime juice, or to taste
  • 8 ounces skirt steak
  • 1/4 cup hoisin sauce
  • 1 tablespoon ketchup
  • 1 lemon, cut in wedges
  • 1 lime cut in wedges
  • Prepare grill. Soak skewers in warm water for 20 minutes. While skewers are soaking, thinly slice garlic and in a shallow glass dish stir together with gingerroot and 2 tablespoons lime juice. Season marinade with salt and pepper. Holding a knife at a 45 degree angle, cut steak crosswise into about 1/4-inch thick slices and add to marinade, tossing to coat well. Marinate steak at room temperature for 10 minutes. In a small bowl whisk together hoisin sauce, ketchup, and remaining lime juice and season with salt and pepper. Drain skewers. Beginning at one end of each slice of steak of steak, weave a skewer lengthwise through it, stretching slice on skewer to flatten, and transfer to a plate. Season sates with salt and pepper. Grill sates on an oiled rack set 5 to 6 inches over glowing coals 30 seconds to 1 minute on each side for medium-rare. Serve sates with hoisin dipping sauce and lime wedges. Garnish with lemon wedges.

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