Beef Satay with Peanut Sauce

Recipe Ingredients

		Marinade
1 tablespoon	15ml	Light brown sugar
1 tablespoon	15ml	Curry powder
2 tablespoons	30ml	Crunchy peanut butter
1/2 cup	118ml	Soy sauce
1/2 cup	118ml	Fresh lime juice
2		Garlic cloves - minced or pressed
		Crushed dried red chili - peppers
1 lb	454g / 16oz	Beef - pork or chicken very thinly sliced 1/2" x 2" wide
		Peanut Sauce
2/3 cup	131g / 4.6oz	Crunchy peanut butter
1 1/2 cups	355ml	Unsweetened coconut milk
1/4 cup	59ml	Fresh lemon juice
2 tablespoons	30ml	Soy sauce
2 tablespoons	30ml	Brown sugar or molasses
1 teaspoon	5ml	Fresh ginger root - grated
4		Garlic - minced or pressed
		Ground cayenne pepper
1/4 cup	59ml	Homemade chicken stock
1/4 cup	59ml	Heavy cream
		Garnishes
		Lime zest - grated
		Fresh cilantro sprigs

Recipe Instructions

MARINADE: Combine brown sugar, curry powder, peanut butter, soy sauce, lime juice, garlic and crushed chiles to taste in a shallow dish. Thread the meat pieces on water soaked bamboo skewers, weaving skewers in and out of meat lengthwise to create a serpentine design.

Place the skewers in the soy sauce mixture. Marinate at room temperature for at least 2 hours or in the refrigerator as long as overnight for a more intense flavor.

PEANUT SAUCE: Combine peanut butter, coconut milk, lemon juice, soy sauce, brown sugar, ginger, garlic and cayenne pepper to taste in a sauce pan over moderate heat and cook, stirring constantly, until the sauce is as thick as heavy cream, about 15 minutes. Transfer to a food processor or blender and puree briefly. Add chicken stock and cream; blend until smooth. Reserve. (This mixture may be made several hours ahead and refrigerated. Return to room temperature before serving.)

Prepare a charcoal fire in an open grill or preheat the broiler.

Grill the skewered meat, turning several times and basting with the marinade, over medium-hot coals (or under a broiler) until crispy on the outside but still moist inside, about 6 to 8 minutes. Sprinkle with lime zest and garnish with cilantro leaves.

Serve with the peanut sauce for dipping. Makes about 18 skewers; allow 2 per serving as an appetizer, 4 or more as a main coarse. For a main dish, serve with steamed rice, salad and grilled or steamed asparagus or other vegetable.

Source:
Bill Wight

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