By Chef Eric Gephart

Mongolian Beef Satay

Serves: 4 people"
Cook Time: 0 - 30 min


  • Main


  1. 01

    Start by making the Satay Peanut sauce by combining the following ingredients in a food processor. Reserve for later use.



    • Water (to thin a bit for a sauce-like consistency)
    • 9 ounces Peanut Butter
    • 1 ounce Sesame Oil
    • 1 cup Soy Sauce
    • 3 Anchovy Filets
    • 2 tablespoons Molasses
    • 3 ounces Lime Juice (fresh squeezed)
    • 1 tablespoon Red Pepper Flakes
    • 1 can (15 ounces) Coco Lopez (sweet cream of coconut)
    • 1 cup Peanuts (roasted)
  3. 02

    Stabilize your Kamado Joe's temperature at 500°F.

  4. 03

    Trim the flank steak of any excess fat or silver skin.

  5. 04

    Make your marinade by combining the following ingredients. Marinade your flank steak in the Satay Marinade for 3 hours.



    • 1 cup Soy Sauce
    • 1 cup Mirin
    • 3/4 cup Sweet Chili Sauce
    • 1 tablespoon Garlic (chopped, fresh)
    • 2 bunches Scallion
    • 1 tablespoon Ginger (chopped, fresh)
  7. 05

    Blister sear the flank. Do not cook the steak, just get a bold sear on the outside and carnalize the marinade while keeping the steak rare.

  8. 06

    Slightly cool the steak then slice it into 3 even large pieces and place the pieces between plastic wrap and begin to pound the meat to both tenderize it and make it much thinner.

  9. 07

    Slice the pounded steak into bite-size pieces and run a skewer threw them with the grain running east to west.

  10. 08

    Fire the skewers off for immediate use. Top with parsley, the peanut sauce, serve and enjoy!