August 8, 2011

Skewered Beef with Peanut Sauce

Beef Grilled & Broiled

Prep time:

15 minutes

Cooking time:

5 minutes

“Unsweetened coconut milk is available in 14-ounce cans at Asian specialty stores. To save money, mix 11/4 cups evaporated milk with 1 can coconut milk and divide the mixture as the recipe directs.”

Ingredients

Serves 4

1 cup coconut milk
1 1/2 teaspoons turmeric
1 teaspoon curry powder
1 pound flank or sirloin steak, cut into 3/4-inch strips
SAUCE:
1 cup coconut milk
1 small hot red pepper, minced
1/2 teaspoon salt
1 clove garlic, chopped
1 tablespoon fish sauce or 1 anchovy
2 tablespoons brown sugar
1 tablespoon lemon juice
3 tablespoons creamy peanut butter

Directions

1
Soak eight 12-inch wooden skewers in water for 15 minutes. Meanwhile, combine 1 cup coconut milk, turmeric and curry powder in a large baking dish; mix well. Add steak strips.
2
For sauce, heat 1 cup coconut milk in a medium pan over medium-high heat until hot, about 5 minutes. Increase heat to high. Add hot pepper, salt and garlic. Cook, stirring, for 1 minute.
3
Combine coconut milk mixture, fish sauce, brown sugar, lemon juice and peanut butter in a blender container. Process at low speed until creamy.
4
Preheat grill or broiler. Thread 3 to 4 strips of steak onto each skewer. Grill or broil, turning once, for about 5 minutes for medium. Serve sauce alongside skewers.

Variations(0)

Make My Own Version

Reviews(0)

Cookin' xpress!

Use metal skewers instead of wooden skewers to eliminate the soaking time in step 1.

Great Pairings

Spring Pea Medley

Leftover peas make a delicate and delicious soup. Place the peas in a blender container. Cover with 1 inch of chicken broth. Add 1 to 2 tablespoons sour cream and process until smooth. Serve hot or cold.

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