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Grilled Fullblood Wagyu Beef Satay with Spicy Ginger and Almond Sauce
Prep Time: 60 Minutes
Cook Time: 20 Minutes
Difficulty Level: 1
(Levels: 1-5 with 5 being most difficult)
Recipe provided by Chef Melanie Hammericksen
Take the Fullblood Wagyu beef for kabobs out of the freezer, and place it in the refrigerator 24 hours before starting this recipe.
Soak your 12 bamboo skewers in water for 24 hours before using them on the grill.
PREPARING THE MARINADE
Cut the larger Fullblood Wagyu beef pieces in half lengthwise to make long, thin pieces.
In a bowl, whisk together the soy sauce, grapeseed oil, sesame oil, lime juice, brown sugar, minced garlic, sliced scallions, and ginger. This is your marinade.
Pour the marinade into a Ziploc bag over the Fullblood Wagyu beef.
Seal the bag, and toss to coat the beef completely.
Place the bag on a plate, and put it into the refrigerator to marinate for 8-12 hours.
PREPARING THE SPICY GINGER AND ALMOND SAUCE
Place the almond butter, coconut milk, lime juice, soy sauce, garlic chili paste, minced garlic, grated ginger, and brown sugar in a blender or food processor.
Blend until smooth.
Refrigerate until ready to use.
PREPARING THE GRILLED FULLBLOOD WAGYU BEEF SATAY
Pull the Fullblood Wagyu beef for kabobs from the marinade, and let it drain off.
Thread the beef carefully and evenly onto the 12 water-soaked skewers.
Heat the grill to medium-high heat.
Once the grill is hot, place the skewers horizontally on the grill with the bamboo ends of the skewers off the grill as much as possible, so they don’t burn.
Grill for 3 minutes on each side.
Let the skewers cool, and then place them on platter.
Sprinkle the skewers with thinly sliced scallions.
Serve the grilled Fullblood Wagyu beef satay with spicy ginger and almond dipping sauce.
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