Japanese Beef Saté Skewers

Not sure what is the bigger highlight: Juicy marinated beef skewers with Japanese pickled cucumber or this ridiculous creamy peanut sauce. Well…we simply combine all in one!

Ingredients

Ingredients
Servings:
Bowl
g
Sirloin Steak
Garlic Clove
cm
Fresh Ginger
tsp
Sweet Smoked Paprika Powder
tsp
Sriracha Sauce
tbsp
Toasted Sesame Oil
g
Rice
Green Salad
Radish
Salt & Pepper to taste
Pickled Cucumber
Cucumber
tbsp
Granulated Sugar
tsp
Kosher Salt
tbsp
Rice Vinegar
tbsp
Toasted Sesame Oil
Peanut Dip
g
Peanut Butter
ml
Soy Sauce
tbsp
Toasted Sesame Oil
tbsp
Rice Vinegar
tsp
Sriracha Sauce
tbsp
Agave Syrup
tsp
Ground Ginger
tsp
Garlic Powder
ml
Ice Water
Calories
per serving
624
Carbs
42
Protein
46
Fat
29

Instructions

Preparing In The Kitchen
  1. To prepare the sauce blend all the sauce ingredients together in a small blender or food processor until smooth and creamy.
  2. For the skewers, peel and finely chop the garlic. Finely grate the ginger. In a bowl, stir together the crushed garlic, ginger, paprika, sriracha and oil. Roughly dice the beef fillet and marinade for about 30 minutes. Cover and chill in the fridge.
  3. Cut the cucumber into thin slices and mix in a bowl with sugar, salt, vinegar and sesame oil. Set aside and let it sit for about an hour.
  4. In the meantime, cook the rice according to package instructions.
  5. Remove the beef from the marinade, and thread beef cubes onto the skewers.
  6. Place the grilling pan over medium heat, drizzle with olive oil and once warm place beef skewers on it. Grill for 3 minutes on each side, until golden brown and cooked through.
  7. To ensemble the bowl, place green leave salad on the bottom, add the rice, pickled cucumber, halved radish and beef skewers. Pour over the peanut sauce and serve the rest of the sauce next to it.

Preparing In The Kitchen
  1. To prepare the sauce blend all the sauce ingredients together in a small blender or food processor until smooth and creamy.
  2. For the skewers, peel and finely chop the garlic. Finely grate the ginger. In a bowl, stir together the crushed garlic, ginger, paprika, sriracha and oil. Roughly dice the beef fillet and marinade for about 30 minutes. Cover and chill in the fridge.
  3. Cut the cucumber into thin slices and mix in a bowl with sugar, salt, vinegar and sesame oil. Set aside and let it sit for about an hour.
  4. In the meantime, cook the rice according to package instructions.
  5. Remove the beef from the marinade, and thread beef cubes onto the skewers.
  6. Place the grilling pan over medium heat, drizzle with olive oil and once warm place beef skewers on it. Grill for 3 minutes on each side, until golden brown and cooked through.
  7. To ensemble the bowl, place green leave salad on the bottom, add the rice, pickled cucumber, halved radish and beef skewers. Pour over the peanut sauce and serve the rest of the sauce next to it.

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