| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy, Seafood |
Thai |
Appetizers, Beef, Thai |
4 |
Servings |
INGREDIENTS
| 8 |
oz |
Sirloin Or Flank Steak, Cut In Long Narrow Strips, 1 Inch X 3 Inches Long |
| 1/3 |
c |
Coconut Milk |
| 2 |
tb |
Fresh Cilantro Leaves |
| 3 |
tb |
Sugar |
| 1 |
tb |
Yellow Curry Powder |
| 1/3 |
c |
Fish Sauce (Nam Pla) |
| 1 |
tb |
Oil |
INSTRUCTIONS
Satays are one of Thailand's most popular appetizers.
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In a large bowl mix together all the ingredients for the marinade. Dip each
piece of meat in the sauce and set aside. Cover and leave in refrigerator
for 15 minutes. Weave each piece of meat onto an 8 inch skewer lengthwise.
Broil/grill for 5 minutes on each side or pan-fry. To pan-fry, brush a
large non-stick pan with cocomut milk or leftover marinade and pan-fry meat
for 2 to 3 minutes on each side. Brush meat with the sauce as it is turned.
Serve with peanut sauce (Nam Jim Satay).
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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