The Daring Cooks #6 Beef Satay...

The January 2010 DC challenge was hosted by Cuppy of Cuppylicious and she chose a delicious Thai-inspired recipe for Pork Satay from the book 1000 Recipes by Martha Day.
I was so happy when I saw this month's challenge. I love satay but never made it myself - which was a mistake.

Satay marinade is VERY easy and combined with peanut sauce is delicious! I used beef instead of pork and didn't use skewers, but just fried my meat on the pan. It was chilling/marinating over night (around 16 hours). Peanut sauce was simple to prepare and ideal accompaniment to the meat. I served this as a main dish with some boiled rice.

How to make it...

Satay marinade
- 1/2 small onion, chopped
- 2 garlic cloves, crushed
- 1 tablespoon ginger root, chopped (2 cm cubed)
- 2 tablespoon lemon juice
- 1 tablespoon soy sauce
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 2 tablespoon vegetable oil (I used peanut oil)
- 1 pound of meat
Feeling the need to make it more Thai? Try adding a dragon chili, an extra tablespoon of ginger root, and 1 tablespoon of fish sauce.

Cheater alert: If you have a food processor or blender, dump in everything except the pork and blend until smooth. Lacking a food processor, I prefer to chop my onions, garlic and ginger really fine then mix it all together in a medium to large bowl. Cut your meat into 1 inch strips. Cover meat with marinade. You can place the it into a bowl, cover/seal and chill, or place the whole lot of it into a ziplock bag, seal and chill.
If using wooden or bamboo skewers, soak your skewers in warm water for at least 20 minutes before preparing skewers.
Gently and slowly slide meat strips onto skewers. Discard leftover marinade* .
Boil or grill at 290°C/550° F (or pan fry on medium-high) for 8-10 minutes or until the edges just start to char. Flip and cook another 8-10 minutes.
* If you’re grilling or broiling, you could definitely brush once with extra marinade when you flip the skewers.

Peanut sauce
- 3/4 cup coconut milk
- 4 tablespoon peanut butter
- 1 tablespoon lemon juice
- 1 tablespoon soy sauce
- 1 teaspoon brown sugar
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1-2 dried red chilies, chopped (keep the seeds for heat)

Mix dry ingredients in a small bowl. Add soy sauce and lemon, mix well. Over low heat, combine coconut milk, peanut butter and your soy-lemon-seasoning mix. Mix well, stir often. All you’re doing is melting the peanut butter, so make your peanut sauce after you’ve made everything else in your meal, or make ahead of time and reheat.

Anula's notes:
Don't overheat your peanut sauce or it will split!
Serve your satay meat/tofu with the warm peanut sauce.
I highly encourage you to check other Daring Cooks blogs - as they did fantastic dishes this month! You can find them all here :)