Recipe - Beef Satay With Peanut Sauce

One half cup Canned unsweetened condensed
milk
2/3 cup Minced shallots
2 tablespoon Brown sugar
2 tablespoon Soy sauce
1 tablespoon Minced garlic
1 teaspoon Ground cumin
1 teaspoon Ground coriander
1 pound Boneless beef sirloin

REST
1 cup Canned unsweetened coconut
milk
One half cup Creamy peanut butter
4 teaspoon Firmly packed light brown
sugar
1 tablespoon Fish sauce
1 tablespoon Soy sauce
1 tablespoon Canned Thai Massaman curry
paste
One half teaspoon Curry powder
One half cup Hot water
2 teaspoon Fresh lime juice

Place in a shallow dish: Beef sirloin, cut across the grain into strips
about
3 x 1 One half inches

Add the marinade, toss to coat the beef strips throughly, cover, and let
stand for up to 24 hours.

Prepare a mediumhot charcoal fire or preheat the broiler.

Combine in a medium saucepan: coconut milk, peanut butter, brown sugar,
fish sauce, soy sauce, Thai Massaman curry paste and curry powder Whisk in
thoroughly: One half cup hot water

Simmer, stirring occasionally, over low heat until the flavors are
wellblended, 15 to 20 minutes. Stir in: lime juice

Serve with Southeast Asian Peanut Dipping Sauce Yield: 6 to 8 appetizer
servings To order GMA recipes or to subscribe yearly please call:
18005434GMA Single recipes $3 / Yearly $14.95

Busted by Barb on 2/20/98

NOTES : You can substitute strips of boneless chicken breast for the beef
in this recipe. Grill the chicken longer than the beef, about 3 minutes
each side. Before removing the satay from the grill, cut into one of the
pieces of chicken to be sure it is cooked all the way through. Process in a
blender a food processor until smooth:

Recipe by: The Joy of Cooking

Posted to MCRecipe Digest by "abprice@wf.net" abprice@wf.net on Mar 17,
1998