Recipe developed by Colleen Kennedy at Souffle Bombay
1/4 cup sesame oil
1/4 cup olive or grapeseed oil
1/3 cup soy sauce
1/4 cup brown sugar
3 TBS garlic paste (or 3 cloves of garlic minced)
1 TBS ginger paste or minced ginger
2 pounds of veal cutlets
Peanut Sauce for Dipping (Optional)
6 TBS smooth peanut butter
3 TBS honey
1 teaspoon ginger paste
1 TBS garlic paste
2 TBS rice wine vinegar
1 TBS soy sauce
3 TBS water (more or less based on thickness preferred)
Optional garnish of chopped peanuts
Combine marinade ingredients in a bowl and whisk to combine, set aside.
Slice veal cutlets into long strips about 1/2 inch thick.
Add veal strips to the marinade and marinate for 2 hours.
When ready to cook, skewer the meat onto metal or wooden skewer (thread the meat onto the skewer over, under, over, under like an accordion). If using wood skewers, soak them in water first.
Cook on your outdoor grill or indoor grill pan or frying pan (med-high) until done. About 3 minutes or less per side).
Plate skewers and enjoy as is or serve Peanut Dipping sauce alongside or drizzled over.
To Make Optional Peanut Sauce:
Combine all dipping sauce ingredients together in a small bowl and whisk until smooth. Taste and adjust. If you want a little heat, add in a sprinkle of cayenne pepper.
Scrape sauce into a small ramekin or drizzle overtop warm Satay.
Add more or less water based on preference for a thicker or thinner sauce.
Nutritional Information Per Serving
103 mg cholesterol; less than 2g fiber; 10g sugar