Satay beef - indonesian style - bill's

Yield: 4 servings

Measure Ingredient
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 Honey
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.

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