Beef Tenderloin Satay Recipe
napa cabbage salad + peanut miso dressing + cashew gremolata + pickled fresnos
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Beef Tenderloin Satay
Napa Cabbage Salad
Peanut Miso Dressing
Cashew Gremolata
Pickled Fresnos
Method
Beef Tenderloin Satay
- 1
Prepare the Marinade
In a mixing bowl, combine soy sauce, brown sugar, minced garlic, grated ginger, and lime juice. Mix until the sugar is dissolved.
- 2
Marinate the Beef
Cut the beef tenderloin into 1-inch wide strips. Place the beef in the marinade, cover, and refrigerate for at least 30 minutes.
- 3
Skewer the Beef
After marinating, thread the beef strips onto the soaked skewers.
- 4
Napa Cabbage Salad
- 5
Prepare the Salad
In a large bowl, combine the shredded napa cabbage, julienned carrot, chopped cilantro, and sliced green onions.
Peanut Miso Dressing
- 6
Make the Dressing
In a small bowl, whisk together peanut butter, miso paste, rice vinegar, sesame oil, honey, and water until smooth. Adjust the consistency with more water if needed.
Cashew Gremolata
- 7
Mix the Gremolata
In a bowl, combine chopped cashews, parsley, lemon zest, and minced garlic. Mix well and set aside.