Cut steaks into 1/2 inch cubes (do not trim fat). Place in nonreactive mixing bowl. Stir in brown sugar, coriander, turmeric, cumin, pepper, fish sauce or soysauce, and oil. Let beef marinate in refrigerator, covered, at least 2 hours.
Drain beef cubes; discard marinade. Thread beef onto bamboo skewers, leaving bottom half of each skewer bare for a handle and 1/4 in. exposed at pointed end. Sates can be prepared to this stage several hours ahead. Refrigerate, covered, until ready to grill.
Preheat grill to high. When ready to cook, brush grill grate clean and apply thin coat of oil. Arrange sates on hot grate, with piece o faluminum foil placed under exposed ends of skewers to keep from burning (fold foil in thirds, shiny side out). Grill sates until cooked to taste, 1 to 2 minutes per side for medium-rare.
Serve sates with Singapore cucumber relish and fried garlic peanut sauce, if desired.
Singapore Cucumber Relish (makes 1 to 1/2 cups)
Cut cucumbers into 1/4 inch dice. Place cucmbers, shallot, chile, rice vinegar, and sugar into mixing bowl and toss gently to mix. Season with sale and pepper to taste. The relish can be made up to 2 hours ahead.
Fried Garlic Peanut Sauce (makes about 2 cups)
Heat oil in wok or saucepan over medium-high heat. Add sliced garlic and cook, stirring, until golden, 2 minutes. Remove garlic with slotted spoon; place on paper towels to drains. Add minced garlic, shallot, lemon zest, and chile(s) to wok and cook over medium-high heat until fragrant and lightly browned, 2 minutes.
Stir in peanut butter, coconut milk, sugar, soy sauce, fish sauce, if using, lime juice, and 3/4 cup water. Reduce heat and gently simmer sauce until thick but pourable, 5 to 8 minutes. Stir in cilantro during last 2 minuttes of cooking.
Just before serving, stir in fried garlic. If sauce turns thick and pasty, add 1 Tbs or so of water. Add salt and pepper to taste and more sugar and lime juice if needed.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1427g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 376 (39%)|
|Amt Per Serving||% DV|
|Total Fat 41.8g||56 %|
|Saturated Fat 6.5g||33 %|
|Monounsaturated Fat 21.8g|
|Polyunsanturated Fat 11.7g|
|Cholesterol 0mg||0 %|
|Sodium 287.3mg||10 %|
|Potassium 3336.8mg||88 %|
|Total Carbohydrate 139.3g||41 %|
|Dietary Fiber 13g||52 %|
|Sugars, other 126.2g|
|Protein 28.5g||41 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 975
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