Yield: 1 Servings
Measure | Ingredient |
---|---|
½ cup | Canned unsweetened condensed milk |
⅔ cup | Minced shallots |
2 tablespoons | Brown sugar |
2 tablespoons | Soy sauce |
1 tablespoon | Minced garlic |
1 teaspoon | Ground cumin |
1 teaspoon | Ground coriander |
1 pounds | Boneless beef sirloin |
1 cup | Canned unsweetened coconut milk |
½ cup | Creamy peanut butter |
4 teaspoons | Firmly packed light brown sugar |
1 tablespoon | Fish sauce |
1 tablespoon | Soy sauce |
1 tablespoon | Canned Thai Massaman curry paste |
½ teaspoon | Curry powder |
½ cup | Hot water |
2 teaspoons | Fresh lime juice |
REST
Place in a shallow dish: Beef sirloin, cut across the grain into strips about
3 x 1½ inches
Add the marinade, toss to coat the beef strips throughly, cover, and let stand for up to 24 hours.
Prepare a medium-hot charcoal fire or preheat the broiler.
Combine in a medium saucepan: coconut milk, peanut butter, brown sugar, fish sauce, soy sauce, Thai Massaman curry paste and curry powder Whisk in thoroughly: ½ cup hot water
Simmer, stirring occasionally, over low heat until the flavors are well-blended, 15 to 20 minutes. Stir in: lime juice Serve with Southeast Asian Peanut Dipping Sauce Yield: 6 to 8 appetizer servings To order GMA recipes or to subscribe yearly please call: 1-800-543-4GMA Single recipes $3 / Yearly $14.95 Busted by Barb on 2/20/98
NOTES : You can substitute strips of boneless chicken breast for the beef in this recipe. Grill the chicken longer than the beef, about 3 minutes each side. Before removing the satay from the grill, cut into one of the pieces of chicken to be sure it is cooked all the way through. Process in a blender a food processor until smooth: Recipe by: The Joy of Cooking
Posted to MC-Recipe Digest by "abprice@..." <abprice@...> on Mar 17, 1998