| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Indo | Beef, Satay, Indonesian | 4 | servings |
INGREDIENTS
| 1 | lb | Beef; tri-tip, skirt steak, or flank steak, cut into thin strips |
| 1 | Lime; juice from | |
| 1 | tb | Lime zest |
| 1 | tb | Peanut butter |
| 1/2 | c | Coconut milk |
| 1/4 | c | Honey |
| 1/4 | c | Plum wine |
| 1/4 | c | Soy sauce |
| 1 | ts | Cumin seeds |
| 1 | ts | Coriander seeds |
| 2 | tb | Shallots; chopped |
| 1 | tb | Garlic; chopped |
| 1 | tb | Ginger root; fresh |
INSTRUCTIONS
MARINADE Slice thin (about 1/4 inch thick by 1" wide) strips of the beef. Place the cumin and coriander seeds in a pan without adding any oil. Dry fry them, stirring, over medium heat for 1 to 2 minutes until they are slightly browned, and give off a roasted aroma. Grind the seeds in a spice or coffee grinder. Make the marinade: Place all the marinade ingredients in a blender and blend on high speed for 1 minute. Pour marinade into a shallow bowl. Place meat strips in the bowl and coat all sides with the marinade. Marinate beef for a minimum of 2 hours to overnight in the refrigerator. Thread marinated beef strips on wet bamboo skewers. Make sure that the meat is put on in a single layer--do not compress the meat on skewer. Grill over hot coals for 4-5 minutes per side. DO NOT overcook. Serve with peanut sauce. Recipe by: Bill Wight Posted to bbq-digest by [email protected] on Nov 19, 1998, converted by MM_Buster v2.0l.
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