BEEF SATAY W/PEANUT SAUCE

Yield: 40 portions (1 pieces each portion)

Ingredient Amount

Beef, flank steak, cut 1-inch x 2-inch x 2 lb.

1/4-inch thick, AGAINST the grain

ask chef to demo cutting

Marinade

Lemon grass, minced 1 Tbsp.

Ginger, minced 2 tsp.

Garlic, minced 2 cloves

Nam prik pow 1 Tbsp..

Curry powder 2 tsp.

Sugar, palm 2 Tbsp.

Fish sauce 1/4 Cup

Bamboo skewers, 6-inch 40 ea.

Peanut Sauce

Peanut oil, aromatic 2 Tbsp.

Garlic, minced 2 tsp.

Shallots, minced 2 Tbsp.

Nam prik pow 4 Tbsp..

Lime zest, minced 1 tsp.

Curry powder 1/2 tsp.

Lemon grass, minced 1 Tbsp.

Coconut milk 3/4 Cup

Tamarind pulp 1 tsp.

Fish sauce 2 Tbsp.

Sugar, palm 2 Tbsp.

Lime juice 1 Tbsp.

Peanut, roasted, cool, grind in

processor into paste 1 Cup

Mise en Place

1. Combine ingredients for the marinade

2. Place beef on skewers as demonstrated by chef, pound skewered beef lightly with mallet.

3. After skewered meat has been pounded, dip each skewer in marinade , marinate meat for a minimum of 1 hour.

3. To prepare peanut sauce: Heat oil, add garlic, shallots, chili paste, lime zest, curry powder and lemon grass, stir-fry until aromatic.

4. Add coconut milk, tamarind, fish sauce, sugar, lime juice and peanut paste, simmer until light nape consistency – do not over reduce

5. Taste and adjust seasoning.

At Service

1. Grill satay just before service, serve with a dab of peanut sauce spooned on.