You choose, we deliver
If you are interested in this story, you might be interested in others from The Journal Gazette. Go to www.journalgazette.net/newsletter and pick the subjects you care most about. We'll deliver your customized daily news report at 3 a.m. Fort Wayne time, right to your email.

Food

  • Pulled pork pulls ahead
    When it comes to party animals, it's hard to top the pig. Unless, of course, you use your favorite barbecue sauce.
  • Recipes
    Dwayne Tambling's Lousiana Pulled Pork For the dry rub:
  • Recipes
    Dwayne Tambling’s Lousiana Pulled PorkFor the dry rub:
Advertisement
Beef Satay with Hoisin Dipping Sauce

Assistant Features Editor - and the cook behind "Dash - We Tried It" - Kimberly Dupps Truesdell offers a few tips for preparing Beef Satay with Hoisin Dipping Sauce. Video shot by Kimberly Dupps Truesdell, produced by Lara Neel, The Journal Gazette.

Kimberly Dupps Truesdell | The Journal Gazette

Dash ... we tried it

The recipe reviewed here appears on Page 16 of today's Dash, a monthly food magazine inserted in The Journal Gazette.

Beef Satay with Hoisin Dipping Sauce

Difficulty: Easy

Preparation/cooking time: 20 minutes

To quote my husband, who is a teacher, this dish was an A+.

He liked the flavorful, tender beef and the crunchy addition of the peanuts, as well as the pan-fried ramen noodles that I served on the side.

The reason the dish made the grade for me was not the flavor – though it was good – but the ease of preparation. The marinade time was short, the dipping sauce could be made as the meat soaked up flavor and the cooking time was less than five minutes.

The only thing I didn't like about the satay was the dipping sauce. The mix of hoisin and ketchup – both sweet on their own – was too much and the lime juice wasn't able to cut it. A bit of sriacha may have given it the bite I thought it needed.

– Kimberly Dupps Truesdell, The Journal Gazette

Advertisement