Moo sate

Yield: 4 servings

Measure Ingredient
2 pounds Beef; thinly sliced
3 tablespoons Curry powder
½ teaspoon Ground chilies
2 Garlic clove; minced
1 cup Peanut butter
1 cup Coconut cream
1 tablespoon Lemon juice
¼ cup Soy sauce
2 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.

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