Moo Sate
Submitted by dcrawford
Thinly sliced beef marinated in curry, garlic, and honey, threaded on skewers and grilled until charred at the edges. Dunk these Indonesian satay skewers in warm coconut-peanut sauce for pure bliss.
YIELD
4 servingsPREP
25 minCOOK
10 minREADY
35 minThe secret to killer satay is slicing the beef paper-thin.
When you cut it into strips no thicker than a quarter-inch, the marinade penetrates every bit of meat, and those strips cook fast and evenly on the grill.
You toss them with curry powder, minced onions, garlic, lemon juice, and a spoonful of honey, then let that mixture sit while you whip up the peanut sauce.
Threaded on skewers and grilled, the meat gets sweet caramelized bits on the outside and stays juicy inside.
That peanut butter sauce, spiked with coconut cream and a dash of hot sauce, is what dreams are made of.
Grill Tips
- Freeze beef for 30 minutes before slicing. It firms up just enough to cut ultra-thin strips.
- Press plenty of onion and garlic bits onto the meat when skewering. They char up sweet and smoky on the grill.
- Warm the peanut sauce gently before serving. Cold sauce won’t coat the hot meat properly.
- Serve with cucumber salad and steamed rice to balance the richness.
Ingredients
Directions
Slice the meat into thin strips, no more than ¼ inch thick and about 1inch wide. Make strips paper-thin if possible.
Mix curry powder, chili powder, garlic, onions, salt, lemon juice, and honey in a large bowl.
Add the meat strips and toss well to cover with the marinade.
Thread meat strips on bamboo skewers, 3 or 4 pieces per skewer. Make sure that plenty of onion and garlic bits cling to the meat.
Arrange skewers of meat in a dish, cover with any remaining marinade, and refrigerate while making the sauce.
Brown or grill the meat skewers and serve with the warmed peanut butter sauce for dipping.
Sauce: Blend all ingredients together well to make a smooth sauce.
Keep refrigerated, but warm before serving.
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