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1.)A Light Slaw Adapted From Mark Bittman's Recipe
http://markbittman.com/
2.) Wolfgang Puck's Beef Skewers
http://abcnews.go.com/GMA/
Dan's Version and Comments:
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-Very simple, and fresh Spring-Summer meal.
-Cutting it into cubes was a huge mistake, especially if you use a thin cut of meet like a flank or hanger. I recommend using a tenderloin or something a little thicker. In my opinion, the more honey the better, it is really the flavor that sticks.
-The slaw was amazing! Adds a lot of color to the plate too. Use a little more than two tablespoons of the dijon though. Also, the more lemon, the better! Do not use peanut oil, huge mistake, use sesame oil.
Mo's Version and Comments
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| The marinade smelled really good. |
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Skewers ready for broiling. |
-Slaw was very light and fresh. Like Dan suggested, I used more dijon and lemon.
-The meat was flavorful but a bit dry. Next time, I'll slice the meat thinner, make sure the broiler is on high, and cook for less time. This will caramelize the meat and marinade but keep it from being overcooked. Also, next time I'll add some hoisin sauce to the marinade- it'll stick a bit better than soy.
-Made a quick ginger-soy-peanut sauce. Compliments the beef satay well.
