Beef Satay with Coconut-Peanut Sauce

Name: Beef Satay with Coconut-Peanut Sauce
Yield: 6 Servings
Cuisine: Indonesian
Ingredients: ½ tsp hot red pepper sauce; 1 Tbsp brown sugar; 1 Tbsp fresh lime juice; 1 Tbsp minced fresh cilantro; 1¾ lb (875 g) beef chuck, trimmed and cubed; Salt and freshly ground black peppercorns; 4 cloves garlic, minced; Lime wedges for finishing; 2 Tbsp minced yellow onion; 1½ tsp curry powder; 3 Tbsp canola oil; ½ cup (2½ oz/75 g) toasted peanuts, finely chopped; 1 cup (8 fl oz/250 ml) unsweetened coconut milk

Preparation info

6
Servings

Difficulty
Medium

Appears in

Cooking with Spice

By Jennifer Newens

Published 2013

About

For this modern interpretation of an Indonesian dish, choose high-quality curry powder, such as Madras. The spice-dusted meat is simply grilled so that the curry flavor will shine through. The coconut milk–based dipping sauce uses chopped peanuts instead of peanut butter for a textural contrast to the chewy steak.

Ingredients

1¾ lb (875 g) beef chuck, trimmed and cubed
1½ tsp curry powder

Asia
Indonesia
Starter
Spicy
Southeast Asia
Gluten-free
South East Asia

Method

Soak 12 bamboo skewers in water to cover. In a large bowl, combine beef cubes with curry powder, 1 tablespoon of oil, ½ teaspoon salt, and plenty of pepper. Toss to coat beef evenly. Let stand while you m