Ginger Steak Skewers (Print Version)
# Ingredients:
→ Sauce Base
01 -
1 tablespoon sesame oil (toasted kind)
02 -
2 1/2 tablespoons Thai curry paste (use red)
03 -
80ml soy sauce or tamari
04 -
120ml smooth peanut butter
05 -
1 tablespoon pickled ginger, chopped
→ Beef Marinade
06 -
2 tablespoons chili paste (like Gochujang or red curry)
07 -
1 tablespoon freshly grated ginger root
08 -
6 garlic cloves, minced
09 -
80ml soy sauce or tamari
10 -
80ml sweet chili sauce (Thai style)
11 -
About 900g flank steak, diced
→ Toppings & Sides
12 -
Sprigs of fresh cilantro
13 -
Toasted sesame seeds for sprinkling
14 -
Slices of creamy avocado
15 -
Lime wedges, fresh and juicy
16 -
Coconut rice or plain steamed rice
# Instructions:
01 -
Place the peanut butter, soy sauce, curry paste, pickled ginger, and sesame oil into a blender or jar. Blend it well, drizzling in water until it's as smooth and thick as you like it.
02 -
Stir sweet chili sauce, soy sauce, minced garlic, grated ginger, and chili paste together in a medium-sized dish. Coat the steak chunks in the mix and let them sit for at least 10 minutes to soak up the flavors.
03 -
Stick the marinated steak pieces onto either wooden skewers (soaked beforehand) or metal ones. Leave small gaps between for even grilling.
04 -
Warm up a grill pan, skewer-friendly skillet, or grill over medium-high heat. Place the skewers on and cook them for 8-12 minutes, flipping them often, till they’re charred just right and done the way you like.
05 -
On each plate, put some rice as a base. Lay your skewers on top, add lime wedges, avocado pieces, sesame seeds, and fresh cilantro as garnishes. Pour a bit of the peanut sauce over everything, keeping an extra little bowl of it for dipping.
# Notes:
01 -
If you’ve got time, marinate the steak longer—up to 2 hours in the fridge makes it more flavorful.
02 -
You can make the sauce ahead of time! It’ll stay good in the fridge for up to 5 days.