Saté skewers with Asian salad

Name: Saté skewers with Asian salad
Yield: 1
Ingredients: 1 Garlic clove; 1 red chilli pepper; 2 TABLESPOONS White wine vinegar; 4 TABLESPOONS Teriyaki sauce; 2 TABLESPOONS Oyster sauce; 2 Steaks de bœuf (environ 150 g); 3 Carrots; 1/2 Cucumber; 1/2 Beet daikon cress; 2-3 stem(s) Coriander; 2 TABLESPOONS Sesame; 1 TABLESPOON Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 6–8 long wooden skewers

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

Ingredients

Servings: 1

1 Garlic clove
1 red chilli pepper
2 TABLESPOONS White wine vinegar
4 TABLESPOONS Teriyaki sauce
2 TABLESPOONS Oyster sauce
2 Steaks de bœuf (environ 150 g)
3 Carrots
1/2 Cucumber
1/2 Beet daikon cress
2-3 stem(s) Coriander
2 TABLESPOONS Sesame
1 TABLESPOON Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
6–8 long wooden skewers

Directions

1
##Peel and finely chop the garlic. ##Chili## clean, cut lengthwise, remove seeds, wash and chop finely. Mix vinegar, teriyaki, oyster sauce, garlic and chili.
2
Dab meat dry and cut lengthwise into 2-3 cm wide strips. Stick lengthwise on skewers. Sprinkle with half of the marinade, marinate for about 30 minutes.
3
For the salad clean or peel and wash the vegetables. Deseed ##cucumber##. Cut or slice vegetables into fine strips. Cut cress from the bed. Wash coriander, pluck off leaves.
4
Mix herbs and vegetables.
5
Roast the sesame seeds in a pan without fat and remove. Heat the oil in the pan. Fry the skewers for about 4 minutes while turning. Season with salt and pepper. Remove and turn in sesame seeds. Serve with the salad.