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Playing Curtis Stone’s Ginger Beef Sirloin Satay with Charred Asian Vegetables

“Ginger is a natural tenderizer for meat and chicken. That and a nice whack from a meat mallet, tenderize the steak slices. A touch of brown sugar helps the meat caramelize in the short grilling time.”


For the Satays
  • 1 bunch cilantro, leaves removed from stems, stems and leaves reserved
  • 1/4 cup soy sauce
  • 1 jalapeño pepper, seeded and chopped
  • 1 1-inch piece fresh ginger, peeled and finely chopped
  • 2 large garlic cloves, peeled
  • 1 tablespoon light brown sugar
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon freshly ground black pepper
  • 3 tablespoons olive oil
  • 1 pound top sirloin steak, very thinly sliced against the grain
  • Bamboo skewers, soaked in water for at least 1 hour
For the Vegetables
  • 1 head bok choy (about 12 ounces), coarsely chopped into 1 1/2-inch pieces
  • 1/2 head Napa cabbage (about 9 ounces), cut into 1 1/2-inch pieces
  • 2 ounces snow peas, stringed
  • 1/2 white onion, thinly sliced
  • 2 tablespoons olive oil
  • Kosher salt
  • 2 cups steamed jasmine rice
  • Soy sauce, for drizzling
Special Equipment
  • Grill tray*


Serves: 4


To prepare the satays: In a blender or food processor, combine the cilantro stems, soy sauce, jalapeño, ginger, garlic, brown sugar, sesame oil and pepper, and blend until puréed. With the machine running, slowly add 2 tablespoons of the olive oil, blending well. 

Using the spiked surface of a meat mallet, gently pound both sides of the slices of beef to tenderize them. Place the beef slices in a large baking dish and coat with the marinade. Cover and marinate for at least 45 minutes at room temperature, or for up to 1 day in the refrigerator. 

Prepare a grill for high heat. Place a grill tray on the grill rack. 

Thread the beef slices lengthwise onto the soaked bamboo skewers so that they lie flat. Set aside. 

To grill the vegetables: In a large bowl, toss the bok choy, cabbage, snow peas and onion with the oil to coat. Season with salt. Transfer the vegetables to the hot grill tray and cook, tossing occasionally, for about 10 minutes, or until they are slightly charred but still crisp-tender. Transfer the grill tray to a large baking sheet and set aside. 

To grill the satays: Lightly coat the meat with the remaining 1 tablespoon oil. Grill for about 2 minutes per side, or until lightly charred on the outside but still medium-rare in the center. 

Divide the rice and vegetables among four plates and drizzle with the soy sauce. Top with the satays, sprinkle with the cilantro leaves, and serve.

*Grill toys – “Just as I have different pots and pans to use on my stove, I’ve also got fun tools to cook pretty much anything on my grill. One of my favorite toys is a grill tray—a sturdy perforated metal sheet that sits on the grill grates and prevents even the smallest ingredient from falling through. With it, I’m able to virtually “stir-fry” veggies on my outdoor bbq that normally would have to be cooked on the stovetop.”