Ginger Steak Skewers (Impression)
Smoky skewered steak marinated with ginger and sesame flavors, served alongside a rich peanut dipping sauce.
# Liste des ingrédients:
→ Nutty Sauce
01 -
1 tablespoon sesame oil, toasted
02 -
2 1/2 tablespoons red curry paste from Thailand
03 -
80ml soy or tamari sauce
04 -
1 tablespoon ginger that's pickled and finely chopped
05 -
120ml smooth peanut butter
→ Beef Marinade
06 -
Chili paste—2 tablespoons (try Thai curry or Gochujang)
07 -
2 tablespoons of freshly grated ginger
08 -
80ml sweet chili sauce with a touch of Thai kick
09 -
6 garlic cloves, minced finely
10 -
900g bite-sized pieces of flank steak
11 -
80ml tamari or soy sauce
→ Extras for the Table
12 -
Wedges of a fresh lime
13 -
Cilantro leaves, freshly picked
14 -
Slices of avocado
15 -
Steamed white rice or rich coconut rice
16 -
Sesame seeds, toasted
# Étapes de préparation:
01 -
In a blender or jar, toss together peanut butter, tamari/soy sauce, curry paste, pickled ginger, and sesame oil. Blend until silky, adding water gradually to get your ideal thickness.
02 -
Toss beef cubes with chili paste, chili sauce, ginger, garlic, and tamari/soy sauce in a bowl. Mix well. Let that sit for about 10 minutes so the flavors soak in properly.
03 -
Grab pre-soaked wooden skewers or stick with metal ones. Slide the marinated beef chunks on, keeping them slightly apart so they cook evenly.
04 -
Fire up your grill, pan, or skillet to medium-high heat. Grill the skewers, rolling them every so often, for about 8-12 minutes. They should be slightly charred and ready to your taste.
05 -
Set up your serving plates with a bed of steamed rice. Lay the skewers on top and scatter avocado slices, sesame seeds, cilantro leaves, and lime wedges over everything. Drizzle some nutty sauce on top and leave extra for dipping.
# Informations complémentaires:
01 -
Give the beef a longer soak—up to 2 hours in the fridge—if you’ve got time for deeper flavor.
02 -
Make your nut sauce ahead and store in the fridge for up to 5 days.