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Name: Satay Beef - Indonesian Style - Bills
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 1 tb Peanut butter; juice of 1 lime; 1 tb Lime zest; 1/4 c Soy sauce; 1 tb Garlic chopped; 1/4 c Plum wine; 1/2 c Coconut milk; 1/4 c Honey; 1 ts Cumin seeds; 1 ts Coriander seeds; 2 tb Shallots chopped; 1 tb Ginger root; fresh; 1 lb Beef; tri-tip, skirt steak

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INGREDIENTS

1 tb Peanut butter
juice of 1 lime
1 tb Lime zest
1/4 c Soy sauce
1 tb Garlic ; chopped
1/4 c Plum wine
1/2 c Coconut milk
1/4 c Honey
1 ts Cumin seeds
1 ts Coriander seeds
2 tb Shallots ; chopped
MARINADE
1 tb Ginger root; fresh
1 lb Beef; tri-tip, skirt steak

Servings

INSTRUCTIONS

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. Recipe by: Bill Wight Posted to bbq-digest by wight@odc.net on Nov 19, 1998, converted by MM_Buster v2.0l.

NOTES

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Satay Beef - Indonesian Style - Bills

1 tb Peanut butter
 juice of 1 lime
1 tb Lime zest
1/4 c Soy sauce
1 tb Garlic chopped
1/4 c Plum wine
1/2 c Coconut milk
1/4 c Honey
1 ts Cumin seeds
1 ts Coriander seeds
2 tb Shallots chopped
 MARINADE
1 tb Ginger root; fresh
1 lb Beef; tri-tip, skirt steak

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.    Recipe by: Bill Wight    Posted to bbq-digest by wight@odc.net on Nov 19, 1998, converted by  MM_Buster v2.0l.

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Nutrition

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Serving Size: 1 Serving (201g)
Recipe Makes: 4

Calories: 127
Calories from Fat: 61 (48%)

Amt Per Serving		% DV

	Total Fat 6.8g	9 %
	Saturated Fat 5.5g	27 %
	Monounsaturated Fat 0.6g
	Polyunsanturated Fat 0.3g
Cholesterol 0mg		0 %
Sodium 263.3mg		9 %
Potassium 166.3mg		4 %
Total Carbohydrate 14.9g		4 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 14.2g
Protein 2g		3 %
Powered by: USDA Nutrition Database 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.

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Calories per serving: 127

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