Satay Beef - Indonesian Style |
Course : Appetizers
Serves: 4 |
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Ingredients:
1 pound beef -- tri-tip, skirt steak, or flank steak, cut into thin strips |
---MARINADE--- |
1 medium lime -- juice from |
1 tablespoon lime zest |
1 tablespoon peanut butter |
1/2 cup coconut milk |
1/4 cup honey |
1/4 cup plum wine |
1/4 cup soy sauce |
1 teaspoon cumin seeds |
1 teaspoon coriander seeds |
2 tablespoons shallots -- chopped |
1 tablespoon garlic -- minced |
1 tablespoon ginger root -- fresh |
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Preparation / Directions:
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.
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