How would you feel about eating some tender and spicy beef skewers with a lovely creamy dipping sauce with a rich umami flavor? You’ll love it! I know you will. I know that I did.
Do you know Goma dressing or Goma dipping sauce? It’s a Japanese sessame based creamy dipping sauce made with grinded sesame seeds (or tahini) and soy and the rest of the ingredients seem to vary depending on who you ask. Some recipes contain mayo, some don’t. I made my own creamy version which is full of healthy fats and that umami flavor that’s really satisfying.
Anyway, I suggest you give it a try. Also taste the sauce when you make it and adjust the taste to fit your tastebuds.
SERVES 4 PERSONS
- 400g of beef steak (I used a flank steak)
- 8 tablespoons of Tamari (gluten-free soy)
- 1 red chili
- 2 cloves of garlic
- 2 tsp of grated ginger
- salt and pepper
- coconut oil
Goma dipping sauce
- 100g of tahini
- 0,5 cup (100 ml) of coconut milk
- 1 tablespoon of Tamari (gluten-free soy)
- 1 tablespoon of Miso paste
- optional: 1-2 tsp of Sukrin Icing sugar (or sweetener of your choice)
- 1 tablespoon of sesame oil
- a bit of grated ginger
- some water if it gets too thick
2. Halve the chili, remove the seeds (leave some) and chop the chili into little bits.
3. In a bowl, combine Tamari, chili, minced garlic and ginger.
4. Add the meat and allow it to marinate in the fridge for about 30 minutes.
5. In a frying pan, fry the beef in coconut oil. About 2-3 minutes on each side. Put them on a skewer (mostly for decoration)
Goma dipping sauce:
Combine all ingredients in a small bowl and mix well. Add water if the mixture is too thick. Store the Goma-dipping sauce in the fridge.
Ideas for a side dish?
I find that a crunchy salad goes well with this type of meal. How about trying the sushi salad?
I also would like to suggest a green papaya salad but I’m perfecting the recipe as we speak and I’ll be ready to share it with you next week. What a cliffhanger, right?