ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Beef or Chicken Satay with Peanut Sauce

Yield
Asian cuisine involves fast, fresh cooking techniques that can produce bold flavors—perfect for camping. Our dinner menu includes an appetizer of easy grilled satay and a simple pad thai, both of which are largely made ahead of time.

Ingredients

  • 1 pound flank steak or boned, skinned chicken breasts
  • 1/2 cup soy sauce
  • 2 tablespoons minced fresh ginger
  • 1 tablespoon rice vinegar
  • 1 tablespoon sugar
  • 2 teaspoons Asian red chili paste
  • peanut sauce
  • 12-inch wooden skewers

How to Make It

  1. AT HOME:

  2. Rinse flank steak or boned, skinned chicken breasts and pat dry. Slice diagonally across the grain into 1/4-inch thick strips.

  3. In a zip-lock plastic bag (1-gal. capacity), mix 1/2 cup water, soy sauce, ginger, rice vinegar, sugar, and Asian red chili paste; add meat. Cover and chill up to 1 day, or seal and freeze up to 1 week ahead.

  4. Buy 12-inch wooden skewers and peanut sauce.

  5. IN CAMP:

  6. Lift meat from marinade (discard marinade) and thread each strip on a skewer.

  7. Grill over high heat (you can hold your hand at grill level 2 to 3 seconds), turning once, until beef is browned on the outside and still slightly pink in center or chicken is no longer pink in center (cut to test), about 5 minutes.

  8. Serve with peanut sauce on the side.