Sponsored By:

Veal.Org

Chef:

Joel
Joel

Tahini Satay with Green Papaya Salad

Tender smoky satay should be part of your regular rotation, easy, fun, and on a stick!. We’ve paired it a fresh green papaya salad that will leave you feeling like summer just got a little bit closer.

Recipe

In this recipe, tender cubes of marinated veal are cooked on a hot grill and served with a sweet and nutty tahini sauce. The green papaya salad is tart, crunchy, spicy, and refreshing and contrasts the sweet savoriness of the veal.

Servings: 4

Prep Time: 30 minutes active, plus 3-5 hours to marinate

Cook Time: 10 minutes

Ingredients:

Veal Satay

  • 2 pounds veal steak, cut into 1 inch cubes
  • 1 tablespoon vegetable oil
  • 1 tablespoon brown sugar
  • 2 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • Juice of one lemon
  • Wooden skewers, soaked in water

Tahini Satay Sauce

  • ⅓ cup tahini
  • ½ teaspoon sesame oil
  • 2 tablespoons coconut milk
  • 2 tablespoons honey
  • 2 tablespoons lemon juice
  • 1 teaspoon rice vinegar
  • 1 ½ tablespoons soy sauce

Procedure:

  1. Marinate the veal. Combine the vegetable oil, brown sugar, soy sauce, fish sauce, lime juice, and lemon. Place the cubes of veal in a shallow container or ziplock bag and cover with the marinade. Refrigerate, allow veal to marinate for 3-5 hours before grilling.
  2.  Make the satay sauce. In a small mixing bowl whisk together the tahini, sesame oil, soy sauce, coconut milk, honey, lemon juice, and rice vinegar. Set aside.
  3. Cook the veal satay. Preheat the grill to high heat. Thread the cubes of meat onto the wooden skewers so that the pieces are touching; this will make sure they don’t dry out while grilling. Grill for 3-4 minutes on each side until cooked through.

Lemony Papaya Salad

Ingredients:

  • 3 tablespoons lemon juice
  • 2 tablespoons fish sauce
  • 3 tablespoons brown sugar
  • 1⁄2 teaspoon red curry paste
  • Handful cherry tomatoes, sliced into thirds
  • 1 small Persian cucumber, thinly sliced
  • 1⁄2 an apple, peeled and sliced into matchstick-size pieces 1⁄3 cup Thai basil, thinly sliced
  • 2 cups peeled, shredded green papaya
  • 1⁄3 c honey roasted peanuts, roughly chopped

Prodedure:

  1. Prep your ingredients. Slice, peel, and shred all the herbs and veggies
  2. Make the dressing. In a large mixing bowl, combine the lemon juice, fish sauce, brown sugar, curry paste, and whisk to combine.
  3. Mix the salad. Add the other ingredients and toss to combine. If desired, top with more chopped roasted peanuts.