Satay Beef - Indonesian Style (Bill's)

Recipe Ingredients

1 lb	454g / 16oz	Beef, tri-tip, skirt steak, or flank steak - cut into thin strips
		Marinade
1		Lime, juice from
1 tablespoon	15ml	Lime zest
1 tablespoon	15ml	Peanut butter
1/2 cup	118ml	Coconut milk
1/4 cup	59ml	Honey
1/4 cup	59ml	Plum wine
1/4 cup	59ml	Soy sauce
1 teaspoon	5ml	Cumin seeds
1 teaspoon	5ml	Coriander seeds
2 tablespoons	30ml	Shallots, chopped
1 tablespoon	15ml	Garlic, chopped
1 tablespoon	15ml	Ginger root, fresh

Recipe Instructions

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.

Source:
Jill Norman "The Complete Book of Spices"

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