Sesame Ginger Steak Skewers (Print Version)
# Ingredients:
→ Peanut Sauce
01 -
120ml creamy peanut butter
02 -
80ml tamari or soy sauce
03 -
2 1/2 tablespoons Thai red curry paste
04 -
1 tablespoon chopped pickled ginger
05 -
1 tablespoon toasted sesame oil
→ Steak Marinade
06 -
80ml sweet Thai chili sauce
07 -
80ml tamari or soy sauce
08 -
6 cloves garlic, finely chopped
09 -
1 tablespoon fresh grated ginger
10 -
2 tablespoons chili paste (Thai curry or Gochujang)
11 -
900g flank steak, cubed
→ For Serving
12 -
Steamed rice or coconut rice
13 -
Fresh lime wedges
14 -
Sliced avocado
15 -
Toasted sesame seeds
16 -
Fresh cilantro leaves
# Instructions:
01 -
Combine peanut butter, tamari/soy sauce, Thai red curry paste, pickled ginger, and sesame oil in a glass jar or blender. Blend until smooth, adding water as needed to achieve desired consistency.
02 -
In a medium bowl, whisk together sweet Thai chili sauce, tamari/soy sauce, chopped garlic, grated ginger, and chili paste. Add cubed beef and toss to coat thoroughly. Allow to marinate for at least 10 minutes for optimal flavor development.
03 -
Thread the marinated beef cubes onto metal or pre-soaked wooden skewers, leaving small spaces between pieces to ensure even cooking.
04 -
Preheat grill, grill pan, or skillet to medium-high heat. Cook skewers for 8-12 minutes total, turning occasionally, until meat is lightly charred on all sides and cooked to desired doneness.
05 -
Arrange skewers over steamed rice on serving plates. Garnish with lime wedges, sliced avocado, a sprinkle of sesame seeds, and fresh cilantro leaves. Drizzle with peanut sauce and serve additional sauce on the side for dipping.
# Notes:
01 -
For best flavor, allow the steak to marinate longer if time permits, up to 2 hours in the refrigerator.
02 -
The peanut sauce can be made in advance and stored in the refrigerator for up to 5 days.