Can You Say Satay?

Last night I tried a new recipe that played to mostly positive reviews (Pete wasn't so nutty about the peanutty sauce, but he liked the steak). The kids couldn't believe I had bought ramen noodles, but I assured them that I'd be throwing away the evil chemical-seasoning packets and just using the fun curly pasta. I used 3 packages of ramen and just under 1½ pounds of meat for the 5 of us. I shouldn't have bothered upping the quantities of everything else by half again as much (which was a pain in terms of measuring), because it turned out that a little less marinade wouldn't have mattered, and there was way too much peanut sauce anyhow. So, next time: quantities as written for everything except for the ramen and the steak, and leave some noodles sauce-free for nutty ol' Pete.

Beef Satay with Peanut-Ginger Ramen

2 tablespoons soy sauce, divided use
2 tablespoons lime juice, divided use
1¾ teaspoons sugar, divided use
2 teaspoons grated peeled fresh ginger, divided
1 pound flank steak, thinly sliced against the grain
⅓ cup creamy peanut butter
2 packages (3 ounces each) ramen, cooked according to package instructions (seasoning packets discarded)

Soak 12 wooden skewers in water for at least 15 minutes. In a shallow dish, whisk together 1 tablespoon each of the soy sauce and lime juice and 1 teaspoon each of the sugar and ginger. Add the beef strips, toss, and let sit for 10 minutes.

Meanwhile, in a blender, puree the remaining 1 tablespoon soy sauce, 1 tablespoon lime juice, ¾ teaspoon sugar, and 1 teaspoon ginger with the peanut butter and ⅓ cup water. 

Heat a grill or grill pan to medium-high. Thread the beef onto the skewers. Grill the beef until it is charred and cooked through, 3 to 4 minutes per side. Toss the ramen with the peanut-ginger sauce and serve with the beef.

Comments

[amy]

Karen--thanks for the recipe! Also, have you ever used the Paprika app? I have put almost all my recipes in it because you can play with quantities and it does the math for me. I really only use it for that because the math part confounds me. The other good thing about it is you can copy and paste the URL from most recipe sites (epicurious and others) and it formats the recipe for you. So, a double-bonus! You can add your own notes too in the edit function (ie. for Pete).

[Elena]

Gonna try this!

[Elena]

Funny--I actually just made this for dinner, but I used a recipe I had found on Pinterest a while back that I now see is the exact same recipe as yours. I thought the steak itself was great, but I wasn't that nuts about the ramen noodles or the sauce. I think if I make it again, I'll make the meat as directed, but use another recipe for something more like good ol' noodles with sesame sauce. (Now that I re-read your post, I see that Pete and I agree!)