Marinated Sate skewers of beef with Asian salad
easy
50 mins
50 mins
Ingredients
- 4 TABLESPOONS shelled sesame
- 4 TABLESPOONS Honey
- 4 TABLESPOONS Oyster sauce
- 4 TABLESPOONS Teriyaki sauce
- 6 TABLESPOONS rice vinegar
- 6 TABLESPOONS Sake wine
- 8 TABLESPOONS Sesame Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2 Garlic clove
- 1 red chilli pepper
- 4 Rump steaks (approx. 150 g each)
- 4 Carrots (about 100 g each)
- 1 Cucumber
- 1/2 Bed of red Daikon and green Shiso cress
- 1/4 collar Coriander
- 16 wooden skewers
Directions
- 1
Roast sesame seeds in a pan without fat, remove. Stir honey, oyster sauce, teriyaki, rice vinegar and wine until smooth. Add oil drop by drop while stirring and season to taste with salt and pepper.
- 2
Chill approx. 8 tablespoons of the marinade as a salad dressing. Peel and crush the garlic. Wash, clean and roughly chop the chilli. Add garlic and chilli to the rest of the marinade. Wash the meat and cut into strips (approx. 4 strips per steak).
- 3
Put on skewers and marinate in the marinade for about 30 minutes. In the meantime peel and wash the carrots. Clean and wash the cucumber. Cut or slice carrots and cucumber into fine strips. Cut and wash the cress from the bed.
- 4
Wash the coriander, remove the leaves. Add cress and coriander to the vegetables. Heat 1 tablespoon of oil in a frying pan and fry the skewers for about 4 minutes, turning them over. Season with salt and pepper. Remove and sprinkle with 2 tablespoons of sesame seeds.
- 5
Mix the vegetables with the marinade put aside. Add 2 tablespoons of sesame seeds and serve with the skewers.
Nutrition Facts
370 kcal
11 g
19 g
35 g
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