Satay Beef - Indonesian Style

Course : Appetizers
Serves: 4
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1 pound beef -- tri-tip, skirt steak, or flank steak, cut into thin strips
1 medium lime -- juice from
1 tablespoon lime zest
1 tablespoon peanut butter
1/2 cup coconut milk
1/4 cup honey
1/4 cup plum wine
1/4 cup soy sauce
1 teaspoon cumin seeds
1 teaspoon coriander seeds
2 tablespoons shallots -- chopped
1 tablespoon garlic -- minced
1 tablespoon ginger root -- fresh

Preparation / Directions:

Slice thin (about 1/4 inch thick by 1" wide) strips of the beef. Place the cumin and coriander seeds in a pan without adding any oil. Dry fry them, stirring, over medium heat for 1 to 2 minutes until they are slightly browned, and give off a roasted aroma. Grind the seeds in a spice or coffee grinder. Make the marinade: Place all the marinade ingredients in a blender and blend on high speed for 1 minute. Pour marinade into a shallow bowl. Place meat strips in the bowl and coat all sides with the marinade. Marinate beef for a minimum of 2 hours to overnight in the refrigerator. Thread marinated beef strips on wet bamboo skewers. Make sure that the meat is put on in a single layer--do not compress the meat on skewer. Grill over hot coals for 4-5 minutes per side. DO NOT overcook. Serve with peanut sauce.

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