Summer is not over yet! Before you bid adieu to the longer days where lingering outdoors with friends and family makes the best memories, you should host one last barbecue. And when you do, you should make my beef satay. It is so easy to prepare and tastes amazing. The flavor comes from my simple marinade. Then once it’s grilled, you serve it with a nutty dipping sauce. So it’s meat on a stick served with a dipping sauce, making it the best summer barbecue food you can possibly serve. Make this and you’ll see that these will go in a flash and your guests will all be begging for more. This’ll be the most popular thing on your table, I can assure you.
Cooking notes
Here are my tips for getting this beef satay to come out perfectly.
1. What cut of beef to use
For starters, you’ll want to use flank steak or skirt steak. I really recommend these for the best flavor. You can use my tips for tenderizing tough meats that I’ve mentioned in my other posts by adding about 1/4 teaspoon of baking soda onto the beef and then adding the marinade to it, but don’t add to much baking soda or you’ll alter the taste.
2. Marinating is the key
You should also marinate for at least one hour at room temperature. If you want to let it marinate longer, you should put it in the fridge. You can even marinate it overnight if you’re expecting a big crowd so that you can just grill it when you’re ready.
3. Secret weapon
My next tip is to use a Chinese grill (I’ve written a more detailed post on this). If you plan on doing lots of grilling this way, I recommend getting one, though if you don’t you can always use your regular grill. Charcoal grills are best for getting the right flavor. I talk in great detail about the Chinese grill in my post about how to host a Chinese BBQ party. Essentially, the Chinese grill uses less coal, cooks faster, and creates a good char while leaving the beef very tender inside.
4. Skewers
Also, when it comes to skewers, I highly recommend using the metal ones instead of the bamboo ones. Bamboo ones always need to be pre-soaked and with metal ones, you never have to worry about that. But with bamboo ones, even pre-soaking them will result in burnt skewers (as you can see in my photos!). Metal skewers are easier to thread the meat onto and are longer than bamboo skewers so they’re easier to flip without burning yourself on the grill. They’re more cost-effective too, as you can use them with so many different kinds of kebabs. Get one last hurrah out of the summer by hosting a Chinese barbecue party with beef satay!
More grilling related recipes
How to Host a Chinese BBQ Party Xinjiang Lamb Skewers Real-Deal Chinese Sesame Noodles The Best Chinese Cole Slaw Easy Chinese Cucumber Salad 3-Ingredient Black Sesame Ice Cream
If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it @omnivorescookbook on Instagram! I’d love to see what you come up with.
