Thai satay

1 servings

Quantity Ingredient
\N \N - Pam Coombes RNCM95A MM:MK VMXV03A
1½ pounds Beef sirloin tip or top round, cut in 1\" cubes
2 \N Cloves garlic, crushed
1 teaspoon Salt
½ teaspoon Fresh ground black pepper
1 teaspoon Sugar
2 tablespoons Lemon juice
1 tablespoon Soy sauce

Rub beef with garlic, pressing garlic into meat. Sprinkle with salt, pepper, and sugar. Cut beef inot 1-inch pieces; thread on skewers. Set aside. Combine lemon juice and soy sauce; brush over meat. Grill or broil 3 to 4 inches from heat until borwned on all sides. Serve with Satay Sauce Makes 4 to 6 servings Pork Satay: Use lean pork instead of beef; season with ½ t powdered ginger and ¼ t cinnamon in addition to pepper. Satay Sauce 2 cloves of garlic, crushed 4 T peanut butter 1 T vinegar or lemon juice 3 T soy sauce ¼ t cayenne 4 T hot water (¼ Cup) Combine all ingredients, beat to blend. Makes about ¾ cup.Now to me it would not be complete without this cucumber condiment (makes 1 cup) 1 firm, medium sized cucumber 2 T distilled vinegar 2 T sugar 1 t salt ¼ t ground white pepper ½ small yellow onion, peeled, sliced lengthwise into paper thin slivers 12 paper thin lengthwise slivers of seeded hot fresh red chile peppers, about ¼ inch long

Garnish: ½ c dry roasted unsalted peanuts, coarsley chopped.

Julienne the cucumber. In a deep bowl, stir the vinegar, sugar,salt and white pepper until well blended. Add the remaining ingredients, except peanuts, and toss with the marinade. Top with the peanuts just befor serving. Serve at once or cover and chill no longer than 2 hours before serving. Hope you like and again Welcome, Pam in Fairfax,VA

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