This Shrimp and Sirloin Satay offers a bold fusion of textures and flavors, combining tender beef strips with succulent shrimp on a single skewer. Marinated in a savory blend of soy sauce, sherry, and aromatics, the protein takes on a deep, umami-rich taste before being quickly broiled to perfection. The dish is crowned with a creamy, warming peanut sauce infused with ginger and red pepper flakes, adding a delightful heat and nutty depth. It&# 226;ÂÂs an impressive yet manageable main course that feels like a night out at a Thai restaurant but comes together easily at home. Perfect for dinner parties or a special weeknight treat, these satays are best enjoyed hot, straight from the broiler, with plenty of sauce for dipping.
Shrimp & Sirloin Satay
Description
This Shrimp and Sirloin Satay offers a bold fusion of textures and flavors, combining tender beef strips with succulent shrimp on a single skewer. Marinated in a savory blend of soy sauce, sherry, and aromatics, the protein takes on a deep, umami-rich taste before being quickly broiled to perfection. The dish is crowned with a creamy, warming peanut sauce infused with ginger and red pepper flakes, adding a delightful heat and nutty depth. It&# 226;ÂÂs an impressive yet manageable main course that feels like a night out at a Thai restaurant but comes together easily at home. Perfect for dinner parties or a special weeknight treat, these satays are best enjoyed hot, straight from the broiler, with plenty of sauce for dipping.Ingredients
Directions
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Slice the beef sirloin steak into 12 thin strips, approximately 1/8 to 1/4 inch thick and 5-6 inches long.
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In a shallow glass dish, combine soy sauce, dry sherry, sesame oil, sliced green onion, minced garlic, brown sugar, ground ginger, and 1/2 teaspoon of the red pepper flakes.
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Add the shrimp and beef strips to the marinade, ensuring they are fully coated. Cover and refrigerate for 30 minutes.
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Drain the beef and shrimp from the marinade.
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Thread one beef strip onto a skewer in an accordion style, alternating with 2 shrimp per skewer. Repeat until you have 12 skewers.
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In a small pan, bring the reserved marinade to a boil over medium heat.
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Reduce heat to low and stir in the remaining 1/2 teaspoon red pepper flakes, crunchy peanut butter, and water.
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Simmer the sauce gently until it thickens and becomes warm, adding more water if necessary to reach desired consistency.
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Preheat the broiler or oven to 500 degrees F (260ðC).
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Cook the satays under the broiler for 2 minutes on each side, or bake in the oven, until the shrimp is thoroughly cooked and opaque.
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Serve the satays immediately with the warm peanut sauce for dipping.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 560.8kcal
- % Daily Value *
- Total Fat 5.9g10%
- Saturated Fat 1.3g7%
- Cholesterol 930.5mg311%
- Sodium 1892.2mg79%
- Total Carbohydrate 1.2g1%
- Dietary Fiber 0.0g0%
- Sugars 1.2g
- Protein 127.2g255%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure skewers are soaked in water for at least 30 minutes if using wooden sticks to prevent burning.
For the best texture, slice the beef against the grain to ensure tenderness.
If using smooth peanut butter instead of crunchy, add a tablespoon of chopped peanuts to the sauce for texture.
Keep an eye on the broiler as shrimp cooks quickly; remove immediately when pink to avoid overcooking.
Leftover peanut sauce can be stored in the refrigerator for up to 3 days; reheat gently with a splash of water.
