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Satay Beef - Indonesian Style - Bill's


1 pound beef; tri-tip, skirt
; steak, or
; flank steak, cut
; into thin strips
1 lime; juice from
1 tablespoon lime zest
1 tablespoon peanut butter
1/2 cup coconut milk
1/4 cup honey
1/4 cup plum wine
1/4 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 1/4 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. Posted to the BBQ List in Nov. 1998 by Bill Wight - - - - - - - - - - - - - - - - - -

Yield: 4 servings

Preparation Time: 0:00

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