Beef Satays w/ Coconut, Peanut & Sweet Chili Sauce

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Beef Satays w/ Coconut, Peanut & Sweet Chili Sauce

1 1/2 pounds tender beef, such as strip steak or tenderloin, (you can also substitute beef with Chicken Tenderloins)

SEASONING PASTE
Large pinch of salt
2 tablespoons roasted coriander seeds
2 teaspoons roasted cumin seeds
1/3 cup toasted peanuts
1/2 cup chopped shallots

MARINADE/SAUCE
All the paste, above
1 cup coconut cream
2 teaspoons ground turmeric
2 tablespoons sweetened condensed milk
2 tablespoons palm sugar
4 tablespoons fish sauce
1 tablespoon Cognac or Thai whiskey
1/3 cup finely ground peanuts for the sauce
Bamboo skewers soaked in water for several hours before cooking the satays
A jellyroll pan with a rack over it

1. The day before if possible, prepare the paste, marinade, and meat.
2. For the paste, pound the salt and seeds to a fine powder, and then add the peanuts.  Pound finely, and then add the shallots.  Pound again to a fine paste.
3. For the marinade, cook the coconut cream in a saucepan over medium heat and stir constantly until it separates.  Add the paste and cook until fragrant, stirring constantly, about 5 minutes.
4. Add all the remaining ingredients except the peanuts and stir together.  Bring to a simmer.
5. Pour half the coconut cream mixture into a glass bowl to use as the marinade.  Stir the peanuts into the remaining mixture and pack it into a plastic container and refrigerate it.
6. Cut the meat into thin strips and add them to the cooled marinade.  Stir the meat around in the marinade, cover and refrigerate until needed, no more than 24 hours.
7. When you are ready to make the satays, thread a couple of pieces of meat on each of the soaked skewers. (If using Chicken tenderloins use 1 tenderloin per skewer, and cook until internal temperature reaches 165 degrees) Gently reheat the reserved sauce until warm.
Broil the satays close to the flame for a minute or so per side.  Serve with the sauce and some sweet chili sauce