Thai Beef Satay & Sesame Ginger Red Cabbage SaladI like when a marinade can be assembled in my food processor. I like when I can “grill” under my broiler in my oven. This is why I made the “Thai Beef Satay,” from Mel’s Kitchen Café.

The very tasty marinade included lots of lime juice, cilantro, garlic, ginger, brown sugar, fish sauce, soy sauce, Sriracha and sesame oil. I sliced my steak, put it in a Ziploc bag with the marinade, then let it sit in the fridge for two-and-a-half hours. So easy.

After that, I thread 11 skewers with my meat. Get ready for super-quick broiling: 2 minutes, then flip for another 1:30. Done. I was so pleased with myself, that I did opt for the “5-Minute Thai Dipping Sauce,” which had me whisk coconut milk, red curry paste, peanut butter, soy sauce, honey, rice vinegar, water, sesame oil, and hits of salt into a very creamy, very popular dip for these easy skewers. In fact, I’d like to use this dip everywhere, on everything.

To justly accompany my beef, I made the room-temp “Sesame Ginger Red Cabbage Salad,” from The Perfect Pantry. The dressing ingredients echoed those of the beef’s marinade: tamari, mirin, rice vinegar, ginger, honey (instead of agave), sesame oil, garlic and lime juice. I doubled the dressing amounts, actually, because I didn’t want to be under-impressed. Nice crunchy cabbage and “spicy” (ginger) dressing. Good stuff.

PRICES:
Flank Steak (1.5 lbs.) = $23.99
Red Cabbage (2.04 lbs.) = $2.53

PREP TIMES: marinate the beef for hours, then cook in less than 4 minutes; how quickly can you chop cabbage?
TASTES:
all those Thai flavors we love: lime, cilantro, ginger, sesame

I’m in a beef thing now. Next time, I want to work with more flank steak to make the “Mongolian Beef,” from The Woks of Life. Sound good? Come back to my site next week to see what happens.