Thai Satay

MMMMM----- Recipe via Meal-Master (tm) v8.02

Title: THAI SATAY
Categories: Thai, Appetizers, Beef
Yield: 1 servings

- Pam Coombes RNCM95A
- MM:MK VMXV03A
1 1/2 lb Beef sirloin tip or top
-round, cut in 1" cubes
2 Cloves garlic, crushed
1 ts Salt
1/2 ts Fresh ground black pepper
1 ts Sugar
2 tb Lemon juice
1 tb Soy sauce

Rub beef with garlic, pressing garlic into meat.
Sprinkle with salt, pepper, and sugar. Cut beef inot
1-inch pieces; thread on skewers. Set aside. Combine
lemon juice and soy sauce; brush over meat. Grill or
broil 3 to 4 inches from heat until borwned on all
sides. Serve with Satay Sauce Makes 4 to 6 servings
Pork Satay: Use lean pork instead of beef; season with
1/2 t powdered ginger and 1/4 t cinnamon in addition
to pepper. Satay Sauce 2 cloves of garlic, crushed 4 T
peanut butter 1 T vinegar or lemon juice 3 T soy sauce
1/4 t cayenne 4 T hot water (1/4 Cup) Combine all
ingredients, beat to blend. Makes about 3/4 cup.Now to
me it would not be complete without this cucumber
condiment (makes 1 cup) 1 firm, medium sized cucumber
2 T distilled vinegar 2 T sugar 1 t salt 1/4 t ground
white pepper 1/2 small yellow onion, peeled, sliced
lengthwise into paper thin slivers 12 paper thin
lengthwise slivers of seeded hot fresh red chile
peppers, about 1/4 inch long

Garnish: 1/2 c dry roasted unsalted peanuts, coarsley
chopped. Julienne the cucumber. In a deep bowl, stir
the vinegar, sugar,salt and white pepper until well
blended. Add the remaining ingredients, except
peanuts, and toss with the marinade. Top with the
peanuts just befor serving. Serve at once or cover and
chill no longer than 2 hours before serving. Hope you
like and again Welcome, Pam in Fairfax,VA

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