Recipe - Satay Beef - Nuea Satay

8 ounce Sirloin Or Flank Steak,
Cut In Long Narrow Strips,
1 Inch X 3 Inches Long
1/3 cup Coconut Milk
2 tablespoon Fresh Cilantro Leaves
3 tablespoon Sugar
1 tablespoon Yellow Curry Powder
1/3 cup Fish Sauce (Nam Pla)
1 tablespoon Oil

Satays are one of Thailand's most popular appetizers.
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In a large bowl mix together all the ingredients for the marinade. Dip each
piece of meat in the sauce and set aside. Cover and leave in refrigerator
for 15 minutes. Weave each piece of meat onto an 8 inch skewer lengthwise.
Broil/grill for 5 minutes on each side or panfry. To panfry, brush a
large nonstick pan with cocomut milk or leftover marinade and panfry meat
for 2 to 3 minutes on each side. Brush meat with the sauce as it is turned.
Serve with peanut sauce (Nam Jim Satay).

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini