BEEF SATAY WITH SPICY BROCCOLINI AND PEANUT SAUCE
Marinated strips or chunks of beef cook quickly, making satay perfect for a sheet pan meal; feel free to add thin baby carrots and snap peas to the mix, or swap pork tenderloin or even chicken breasts or thighs for the beef. 1⁄3 cup soy sauce 2 tbsp sesame oil 1 tbsp honey or brown sugar 1 tbsp grated ginger 2 garlic cloves, crushed 2 green onions, finely chopped 1 lb sirloin or other grilling steak,
cut into strips 1 bunch broccolini Olive or canola oil, for cooking Salt Pinch red chili flakes
1⁄3 cup peanut butter 2 tbsp soy sauce 2 tbsp brown sugar or honey 2 tbsp rice vinegar or lime juice 1 garlic clove, crushed 1 tsp grated fresh ginger 1 tsp sesame oil (optional) ¼ tsp curry paste or Sriracha (optional) In a bowl or large sealable bag, combine soy sauce, sesame oil, honey, ginger, garlic, green onions and steak, mixing everything well. Cover or seal and refrigerate for a few hours, or overnight. When ready to cook, preheat oven to 425˚ F and soak a small handful of bamboo skewers in water for 15 minutes. Spread broccolini out onto a heavy, parchmentlined sheet and drizzle with oil; toss with your hands to coat florets well, then spread them out in a single layer and sprinkle with salt and chili flakes (if you’re using them). Thread pieces of beef onto each skewer, winding back and forth in an S shape and pushing the meat down to make each skewer uniform. Fill stick about halfway, leaving the dull end as a handle. Add skewers to the baking sheet, without crowding, and bake for 10 to 15 minutes, or until broccolini is tender- crisp and beef is just cooked through. Whisk together the peanut sauce ingredients, adding a splash of water if needed to achieve the right consistency, and serve alongside for dipping. Serves 4.
Restaurant supply stores sell sturdy half sheet pans that won’t warp, with rimmed edges to contain rolling veggies. Pick up some parchment or a silicone baking mat, and cleanup is a cinch. No-Fuss Cleanup