Thai Beef and Pork Satay

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Beef sirloin tip or top round - cut in 1" cubes
2		Garlic - crushed
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Fresh ground black pepper
1 teaspoon	5ml	Sugar
2 tablespoons	30ml	Lemon juice
1 tablespoon	15ml	Soy sauce
		Peanut Sauce
2		Garlic - crushed
4 tablespoons	60ml	Peanut butter
1 tablespoon	15ml	Vinegar or lemon juice
3 tablespoons	45ml	Soy sauce
1/4 teaspoon	1.3ml	Cayenne
4 tablespoons	60ml	Hot water

Recipe Instructions

Rub beef with garlic, pressing garlic into meat. Sprinkle with salt, pepper, and sugar. Cut beef into 1-inch pieces; thread on skewers. Set aside. Combine lemon juice and soy sauce; brush over meat. Grill or broil 3 to 4 inches from heat until browned on all sides.

Serve with Peanut Sauce. Makes 4 to 6 servings

Pork Satay:

Use lean pork instead of beef; season with 1/2 tsp. powdered ginger and 1/4 tsp. cinnamon in addition to pepper.

Peanut Sauce:

Combine all sauce ingredients, beat to blend. Makes about 3/4 cup.

Now to me it would not be complete without this cucumber condiment (makes 1 cup) 1 firm, medium sized cucumber 2 tbs. distilled vinegar 2 tbs. sugar 1 tsp. salt 1/4 tsp. ground white pepper 1/2 small yellow onion, peeled, sliced lengthwise into paper thin slivers 12 paper thin lengthwise slivers of seeded hot fresh red chile peppers, about 1/4 inch long

Garnish: 1/2 cup dry roasted unsalted peanuts, coarsely chopped. Julienne the cucumber. In a deep bowl, stir the vinegar, sugar, salt and white pepper until well blended. Add the remaining ingredients, except peanuts, and toss with the marinade. Top with the peanuts just before serving. Serve at once or cover and chill no longer than 2 hours before serving.

Source:
the California Culinary Academy

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