Beef Satay

Ingredients:

4 boneless, skinned chicken breast halves or 1 lb 10 oz sirloin steak, trimmed

Marinade:

1 small onion, finely chopped

1 garlic clove, crushed

1 small piece of ginger-root pealed and grated

2 tbs dark soy sauce

2 tsp chili powder

1 tsp ground coriander

2 tsp dark brown sugar

2 tbsp lemon juice

1 tbsp vegetable oil

Sauce:

1 1/4 cups coconut milk

1/3 cup crunchy peanut butter

1 tbsp fish sauce

1 tsp lemon juice

Pinch of salt and pepper

Directions:

1. Using a sharp knife, trim any fat from the chicken or beef then cut into thin strips (About 3 to 4 inches long)
2. To make the marinade, place all ingredients in a shallow dish and mix well. Add the chicken or beef strips and stir in the marinade until well coated. Cover with plastic warp and leave to marinate for 2 to three hours. Or overnight in the refrigerator.
3. Remove the meat from the marinade and thread the pieces, concertina style, on thin wooden skewers.
4. Broil the chicken and beef satays for 10 minutes, turning and brushing occasionally with the marinade, until cooked through.
5. Meanwhile, to make the sauce, mix the coconut milk with the peanut butter, fish sauce, and lemon juice in a saucepan. Bring to a broil and cook for 3 minutes. Season to taste.
6. Transfer the sauce to a serving bowl and serve with the cooked satays.
7. enjoy!