| 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 wight@odc.net on Nov 19, 1998, converted by
MM_Buster v2.0l.
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