Beef Satays With Macadamia Nut Dipping Sauce
- Reviews 4
Ready In: 1 hr 15 mins
Serves: 8
Ingredients
- 1 1⁄2 lbs beef sirloin or 1 1⁄2 lbs tenderloin
Marinade
- 1 tablespoon fish sauce
- 1⁄4 cup soy sauce
- 14 ounces coconut milk
- 2 tablespoons gingerroot (minced)
- 2 tablespoons garlic (minced)
- 3 tablespoons lime juice
- 1 tablespoon curry powder
- 1⁄4 cup honey
Dipping sauce
- 2 tablespoons vegetable oil
- 1 1⁄2 tablespoons gingerroot (minced)
- 1 tablespoon garlic (minced)
- 3 large shallots (peeled and sliced)
- 1 lemongrass (sliced)
- 6 pieces kaffir lime leaves (sliced)
- 1 teaspoon turmeric
- 1 tablespoon coriander seed (whole)
- 2 tablespoons brown sugar
- 2 tablespoons lime juice
- 14 ounces coconut milk
- 2 1⁄2 cups macadamia nuts (whole)
Directions
- For satays:
- slice beef thinly and then into 1" strips.
- Thread the beef onto the skewers and place in a shallow pan.
- For marinade:
- Combine fish sauce, soy sauce, coconut milk, ginger, garlic, lime juice, curry powder and honey together until well mixed in medium-sized bowl. Pour over the top of skewers. Cover and refrigerate for at least 30 minutes, and up to 2 hours.
- For sauce:
- Heat oil in medium saucepan and add the ginger, garlic, shallots, lemongrass and kaffir lime. Sauté over medium heat for 5 minutes. Add the turmeric, coriander seed, brown sugar, lime juice, coconut milk and macadamia nuts. Bring to a boil, then simmer for 10-15 minutes until nuts have softened.
- Puree sauce in food processor or blender until there are no more lumps. Let cool completely.
- Remove satays from marinade, pat dry and grill over high heat until the meat is just cooked through.
- Serve hot with cool dipping sauce.
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