Recipe - Thai Satay

Pam Coombes RNCM95A
MM:MK VMXV03A
1 One half pound Beef sirloin tip or top
round, cut in 1" cubes
2 Cloves garlic, crushed
1 teaspoon Salt
One half teaspoon Fresh ground black pepper
1 teaspoon Sugar
2 tablespoon Lemon juice
1 tablespoon Soy sauce

Rub beef with garlic, pressing garlic into meat. Sprinkle with salt,
pepper, and sugar. Cut beef inot 1inch pieces; thread on skewers. Set
aside. Combine lemon juice and soy sauce; brush over meat. Grill or broil 3
to 4 inches from heat until borwned on all sides. Serve with Satay Sauce
Makes 4 to 6 servings Pork Satay: Use lean pork instead of beef; season
with One half t powdered ginger and One fourth t cinnamon in addition to pepper. Satay
Sauce 2 cloves of garlic, crushed 4 T peanut butter 1 T vinegar or lemon
juice 3 T soy sauce One fourth t cayenne 4 T hot water (One fourth Cup) Combine all
ingredients, beat to blend. Makes about Three fourths cup.Now to me it would not be
complete without this cucumber condiment (makes 1 cup) 1 firm, medium sized
cucumber 2 T distilled vinegar 2 T sugar 1 t salt One fourth t ground white pepper
One half small yellow onion, peeled, cut or sliced up lengthwise into paper thin slivers
12 paper thin lengthwise slivers of seeded hot fresh red chile peppers,
about One fourth inch long

Garnish: One half cup dry roasted unsalted peanuts, coarsley chopped. Julienne
the cucumber. In a deep bowl, stir the vinegar, sugar,salt and white pepper
until well blended. Add the remaining ingredients, except peanuts, and toss
with the marinade. Top with the peanuts just befor serving. Serve at once
or cover and chill no longer than 2 hours before serving. Hope you like and
again Welcome, Pam in Fairfax,VA

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