Yield: 10 servings
Measure | Ingredient |
---|---|
½ cup | Soy sauce |
¼ cup | Oil |
1 tablespoon | Garlic -- minced |
2 tablespoons | Sugar |
1 \N | 2-inch piece of ginger -- |
\N \N | Minced |
1 teaspoon | Ground black pepper |
2 teaspoons | Ground coriander |
24 \N | 8\" bamboo skewers -- soaked |
\N \N | In |
2 pounds | Boneless sirloin tip -- |
\N \N | Trimmed, cut in 1/4\" |
\N slice | With grain of meat |
1 can | (13.5 to 15 oz) coconut -- |
\N \N | Milk |
1 cup | Creamy peanut butter |
1 teaspoon | Cayenne pepper |
\N \N | BEEF SATAY AND |
\N \N | MARINADE----- |
\N \N | Water at least 1 hour |
\N \N | PEANUT SAUCE----- |
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Preparation time: 20 minutes. Cooking time: 15 minutes. Yield: Six to eight main-dish servings or 10 to 12 appetizer servings. For easier slicing of beef, place in freezer 30 minutes to 1 hour.
1. For Satay: Mix together marinade ingredients. Add beef and let sit in refrigerator 1 to 3 hours. 2. Remove beef from marinade and skewer. Heat grill or broiler and cook each side about 2 to 3 minutes.
4. For Peanut Sauce: Combine ingredients in a 1-to-2-quart saucepan and heat over medium-low heat until warm, about 10 minutes.
Chicago Tribune 11/14/93.
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