Flank steak’s been on sale lately, so if you’ve been wanting to buy some, but haven’t as yet pulled together a perfect plan for preparing it, Camano Island cook Susan Bender supplies us with a recipe ...

When I first moved to San Francisco 30 years ago, people who enjoyed Thai food were considered adventurous. Now, of course, delicious Thai restaurants are everywhere. Beef satay, whether served as an ...

1. Soak 12 6-inch bamboo skewers in water 10 minutes; drain (or, you can grill or saute the beef instead of skewers). 2. Cut steak into 1/ 8-inch strips; set aside. 3. Combine marinade ingredients in ...

Place the steak into the freezer about 30 minutes to firm up. Slice it across the grain into ¼ inch strips. Place the steak strips in a zipper bag along with the fish sauce, soy sauce, oil, sriracha, ...

Servings: 4-6 If using wooden skewers, soak them in cold water for at least 30 minutes Total time: 15 minutes + marinating time 1 pound beef sirloin steak ¼ cup soy sauce ¼ cup balsamic vinegar 1 Tbsp ...

At this dazzling duet of Thai eateries, there are wonders throughout. The chicken and beef satay, touchstone dishes at any Thai restaurant, are exceptional — chunky chubbettes of tender meat, with ...

What makes this recipe "clean"? Simply put, it calls for whole, unprocessed and unrefined foods, without additives. It also signals a meal that is naturally balanced, without excessive amounts of ...

Put 2 dozen bamboo or wooden skewers in a shallow baking dish wide enough to hold them flat. Add cold water to cover, put the dish in the refrigerator, and chill for 1 hour. Cut the steak into 24 long ...

In Indonesia, spicy peanut sauce is the traditional accompaniment to satay. These beef skewers are paired with a sweet and salty tamarind-based glaze. The ingredient list may be long, but nearly all ...