Sesame Ginger Beef Satay
with Asian Pear Slaw
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.
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.
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.
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.
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