Let’s face it, whether you are 6 or 60, food is simply more fun when it comes on a stick. This week we skewer tender marinated skirt steak and dip it into our coconut ginger dipping sauce. Coconut milk and mango also give our rice just a hint of sweetness, and a traditional papaya salad rounds out a meal that’s sure to entice all.
Ginger Beef Satay with Coco Rice
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Category
On the Menu
Author:
Chef Catherine
Ingredients
- Coconut broth (Coconut milk and water infused with lemongrass, ginger, star anise, kaffir lime leaf)
- Rice
- Mango chunks
- Marinated grass-fed skirt steak (Grass-fed skirt steak, sunflower and extra-virgin olive oils infused with lemongrass, Thai ginger, oranges, kaffir lime leaf, cilantro, Thai basil, garlic)
- Bamboo skewers
- Green papaya & carrot mixture
- Thai lemongrass sauce (Thai fish sauce, fresh-squeezed lime juice, lemongrass, raw cane sugar, sriracha, salt)
- Carrot ginger dipping sauce (Carrot juice and coconut milk infused with Thai herbs, Penang curry [mixed chiles, lemongrass, ginger, cilantro, cumin, coriander, clove], carrots)
Directions
Combine the coconut broth, 1.5 cups per cup of rice, a large pinch of salt and the rice in a medium pot or saucepan and set over high heat. Bring just to a boil and then reduce to a low simmer, cover and cook for 20 minutes. Remove from heat and fluff the rice with a fork. Re-cover, let rest for 10 minutes then stir in the mango. Cover and set aside until ready to serve.
While the rice is cooking, place the sliced beef into a large bowl, add the marinade and toss well to coat the beef evenly. If time allows, marinate for 10 to 15 minutes prior to cooking, or up to two hours.
Place the green papaya and carrot mixture in a mixing bowl. Drizzle the Thai lemongrass sauce over the salad. Mix salad together with a spoon (give it a mix once more just prior to serving).
Set oven to broil and place skewers right under broiler.
Cut each piece of meat into a strip about 2" wide. Thread pieces of beef onto skewers. Lay the finished skewers on a lightly sprayed or oiled small sheet tray or shallow baking dish. Cover the exposed bamboo at the ends with foil to prevent burning (see tip below for alternate option).
Cook for 3 minutes then carefully flip over each skewer and cook for another 2-3 minutes, till golden. Remove skewers from the oven, let cool slightly before serving.Place the coconut rice into a bowl. Serve skewers and rice accompanied by the coconut ginger dipping sauce and green papaya salad. Enjoy!
Recipe Note
If you prefer not to use foil, soak the wooden skewers in warm water for 20 minutes before threading them. This will prevent them from burning.
Getting Your Kids Involved:
Kids can pour the rice and broth into the pot and can help prepare the salad.
Encouraging Picky Eaters:
We find that serving food on sticks often entices less adventurous eaters to trying new tastes. Note: Our dipping sauce has a little spice, so have wary kids give it a taste before they start dipping.
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