Yield: 4 servings
|1 pounds||Beef; tri-tip, skirt steak, or flank steak, cut into thin strips|
|1 \N||Lime; juice from|
|1 tablespoon||Lime zest|
|1 tablespoon||Peanut butter|
|½ cup||Coconut milk|
|¼ cup||Plum wine|
|¼ cup||Soy sauce|
|1 teaspoon||Cumin seeds|
|1 teaspoon||Coriander seeds|
|2 tablespoons||Shallots; chopped|
|1 tablespoon||Garlic; chopped|
|1 tablespoon||Ginger root; fresh|
Slice thin (about ¼ inch thick by 1" wide) strips of the beef.
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 peanut sauce.
Recipe by: Bill Wight
Posted to bbq-digest by wight@... on Nov 19, 1998, converted by MM_Buster v2.0l.