What’s for Dinner?
Satay of Beef with Peanut Sauce
-Culinary Institute of America
While the beef pairs nicely with the peanut sauce, lamb or chicken would be excellent substitutions.
Makes 4 servings
Bamboo skewers, 8-inch, as needed
3 lb top round of beef or beef flank steak, cut 1 x 5 inches and thinly sliced
4 tsp ginger, finely chopped
8 garlic cloves, minced
1 tsp crushed red pepper flakes
2 1/2 tbsp curry powder
2 tbsp honey
1/2 cup fish sauce
1/2 cup soy sauce
1 1/2 tsp peanut oil
1 1/2 tsp garlic, minced
1/4 tsp crushed red pepper flakes
1/4 cup coconut milk
2 tbsp lemon juice
1/2 cup smooth peanut butter
1 tbsp soy sauce
1/4 cup water
1. Soak the skewers in water while you prepare the marinade. Combine the beef with the marinade ingredients in a zipper-lock bag and seal. Gently toss the beef with the marinade in the bag until coated evenly. Allow the meat to marinate for 30 minutes. (You may marinate the meat overnight, if desired.)
2. While the beef is marinating, combine the ingredients for the Peanut Sauce in a small saucepan and bring to a slow boil. Simmer 4-5 minutes, adjusting consistency with more water or peanut butter as needed, and adjusting seasoning as needed.
3. Thread a piece of the marinated beef on each skewer. Grill or broil the skewered meat, cooking about 3-4 minutes per side. Serve with the warm Peanut Sauce.
Reprinted by permission from The Culinary Institute of America, The Culinary Institute of America Cookbook (Lebhar-Friedman Books 2008).