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
PEANUT SAUCE
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.