Honey-Marinated Beef Satay with Spicy Butter Sauce

Recipe courtesy Wolfgang Puck

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (5)

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Total Reviews: 5

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  • on January 17, 2008

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    I've made this twice now and have recieved nothing but positive praise. I had the butcher slice it thin...made it easier to cut into addiotional strips at home. I used 2lbs of beef to 1 portion of the dipping sauce and there was still sauce left over. Use low sodium soy sauce and chicken broth if salt is an issue. I've tried other satay recipes and this one is my favorite by far!!!

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  • on June 05, 2007

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    even though i used more meat as recommended in the recipe, it turned out to be way toooo salty. Also the sauce was very watery.

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  • on February 05, 2007

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    Made this as an appetizer for a dinner party- went over very well. Marinated overnight to save time- but I would onl marinate the meat for about 4 hours. Overall very tasty, and everybody loved the dipping sauce.

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  • on September 19, 2006

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    The marinade and dipping sauce went very well together. I marinated the steak for half a day and it was very flavorful. It was a nice blend of sweet, spicy and salty. Will make again.

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  • on December 23, 2005

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    I made these for an asian tapas party - and they were excellent. very easy and very tasty.

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