Beef satay with peanut sauce

1 Servings

Ingredients

Quantity Ingredient
½ cup Canned unsweetened condensed milk
⅔ cup Minced shallots
2 tablespoons Brown sugar
2 tablespoons Soy sauce
1 tablespoon Minced garlic
1 teaspoon Ground cumin
1 teaspoon Ground coriander
1 pounds Boneless beef sirloin
1 cup Canned unsweetened coconut milk
½ cup Creamy peanut butter
4 teaspoons Firmly packed light brown sugar
1 tablespoon Fish sauce
1 tablespoon Soy sauce
1 tablespoon Canned Thai Massaman curry paste
½ teaspoon Curry powder
½ cup Hot water
2 teaspoons Fresh lime juice

Directions

REST

Place in a shallow dish: Beef sirloin, cut across the grain into strips about

3 x 1½ inches

Add the marinade, toss to coat the beef strips throughly, cover, and let stand for up to 24 hours.

Prepare a medium-hot charcoal fire or preheat the broiler.

Combine in a medium saucepan: coconut milk, peanut butter, brown sugar, fish sauce, soy sauce, Thai Massaman curry paste and curry powder Whisk in thoroughly: ½ cup hot water

Simmer, stirring occasionally, over low heat until the flavors are well-blended, 15 to 20 minutes. Stir in: lime juice Serve with Southeast Asian Peanut Dipping Sauce Yield: 6 to 8 appetizer servings To order GMA recipes or to subscribe yearly please call: 1-800-543-4GMA Single recipes $3 / Yearly $14.95 Busted by Barb on 2/20/98

NOTES : You can substitute strips of boneless chicken breast for the beef in this recipe. Grill the chicken longer than the beef, about 3 minutes each side. Before removing the satay from the grill, cut into one of the pieces of chicken to be sure it is cooked all the way through. Process in a blender a food processor until smooth: Recipe by: The Joy of Cooking

Posted to MC-Recipe Digest by "abprice@..." <abprice@...> on Mar 17, 1998

Related recipes