Beef Hoisin Satay

The weather is perfect today. So appropriately perfect for a summer grill. It’s not as authentic as the real satay wherein turmeric powder is a must in traditional satay recipes to give it that yellow color. Let’s just call this Beef Satay ala Dexie.

INGREDIENTS:
beef tenderloin, cut in strips
10-15 skewers, soaked in water for 30 minutes before using
1 thumb of ginger, peeled and grated
3 cloves of garlic, minced
3/4 cup of soy sauce
juice of 1 lime
1/4 cup of hoisin sauce
sprinkle of black pepper
1 tsp of curry powder
sprinkle of red pepper flakes (optional)

In a bowl, combine soy sauce, lime juice, hoisin sauce, black pepper, curry powder, red pepper flakes, ginger, and garlic.

Put the strips of beef in either a container or ziploc bag. Pour over the marinade onto the meat. Gently work the meat and marinade together to coat. Cover the container. Store in the fridge and marinade overnight or 3-4 hours before grilling.

Skewer the marinated beef strips. Grill the meat, about 8-10 minutes (or longer) on each sides. It depends how thick you cut the beef strips.

I cut mine slightly thicker and skewered 3 pieces of meat on 1 skewer since I made this for dinner. It’s more filling this way.