CHICAGO (FOX 32 News) -
Sesame Ginger Beef Satay with Asian Pear Slaw
Steak and salad are a perfect combination. Smaller portions cook up quick so this is a great recipe for your next backyard party – and the sweet and savory slaw with fruits and veggies brings balance to the plate with marinade used as a dressing. Marinades are a great way to bring a meal together and make recipes easy for the busy or "new-to-the kitchen" cook – be sure to try this one tonight!
Active Time: 30 minutes
Total Time: 45 minutes
Amount: 4 servings
Ingredients:
1½ pounds Stockman & Dakota® Boneless Sirloin Steak
¾ cup Essential Everyday™ Sesame Ginger Marinade, divided
12 green onions, divided
2 cups finely shredded Napa cabbage
1 cup finely shredded red cabbage
1 cup snow pea pods, sliced
1 Asian pear, julienned (or substitute another pear, like Bosc or Bartlett)
½ red bell pepper, thinly sliced (¼ x 2-inch)
2 teaspoons toasted sesame seeds
½ teaspoon granulated sugar
8 wooden skewers, soaked in water 30 minutes
Directions:
1. Trim steak of fat; slice into ¼ x 2-inch strips. Place steak and ½ cup marinade a 1-gallon recloseable food storage bag; seal. Toss to coat. Marinate 30 minutes or up to overnight.
2. Cut 8 green onions into 1½-inch pieces; set aside. Chop remaining green onions. In large mixing bowl, combine Napa cabbage, red cabbage, peas, pear, red pepper, sesame seeds, sugar, chopped green onions and remaining ¼ cup marinade; toss to coat. Set aside.
3. Remove beef from marinade; discard bag. Using 5 pieces of beef and 4 pieces of green onion, fold 1 piece of beef in half and thread onto skewer followed by 1 piece of green onion; continue pattern ending with beef. Spread beef out on skewer creating a ribbon effect. Repeat with remaining beef and onion pieces.
4. Prepare grill to medium heat. Place skewers on grill; grill, turning occasionally, 3-4 minutes or until desired doneness. Serve beef satay over Asian pear slaw.
