Satay Beef - Indonesian Style (Bill's)

Recipe Ingredients

1 lb	454g / 16oz	Beef
		Marinade
1		Lime, juice of
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

You can use London broil, skirt steak, flank steak or tri-tip for this satay.

Slice the beef into thin strips, about 1/4 inch thick by 1 inch wide).

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 your favorite peanut sauce.

Source:
Bill Wight

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