Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Beef; thinly sliced |
| 3 tablespoons | Curry powder |
| ½ teaspoon | Ground chilies |
| 2 \N | Garlic clove; minced |
| 1 cup | Peanut butter |
| 1 cup | Coconut cream |
| 1 tablespoon | Lemon juice |
| ¼ cup | Soy sauce |
| 2 \N | Onion, large; minced |
| 4 tablespoons | Lemon juice |
| 1 tablespoon | Honey |
| 1 tablespoon | Worcester sauce |
| 2 xes | Tabasco sauce; dash |
| ¼ teaspoon | Salt |
SATE
PEANUT DIPPING SAUCE
Slice the meat into thin strips, no more than ¼" thick and about 1" wide. Make strips paper-thin if possible. Mix curry powder, chilies, garlic, onions, salt, lemon juice, and honey in a large bowl. Add the meat strips and toss well to cover with the marinade.
Thread meat strips on bamboo skewers, 3 or 4 pieces per skewer. Make sure that plenty of onion and garlic bits cling to the meat. Arrange skewers of meat in a dish, cover with any remaining marinade, and refrigerate while making the sauce.
Brown or grill the meat skewers and serve with the warmed peanut butter sauce for dipping.
Sauce: Blend all ingredients together well to make a smooth sauce.
Keep refrigerated, but warm before serving.