Thai Beef And Pork Satay

Serving Size : 1
Ingredients

for prepare Thai Beef And Pork Satay

:

Amount	Measure	Ingredient - Preparation Method
1 1/2	pounds	beef sirloin tip or top round - cut in 1" cubes
2	cloves	garlic - crushed
1	teaspoon	salt
1/2	teaspoon	fresh ground black pepper
1	teaspoon	sugar
2	tablespoons	lemon juice
1	tablespoon	soy sauce
PEANUT SAUCE thai beef and pork satay
2	cloves	garlic - crushed
4	tablespoons	peanut butter
1	tablespoon	vinegar or lemon juice
3	tablespoons	soy sauce
1/4	teaspoon	cayenne
4	tablespoons	hot water

Rub beef with garlic, pressing garlic into meat. Sprinkle with salt, pepper, and sugar. Cut beef into 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 browned on all sides. Serve with Peanut Sauce. Makes 4 to 6 servings Pork Satay: Use lean pork instead of beef; season with 1/2 tsp. powdered ginger and 1/4 tsp. cinnamon in addition to pepper. Peanut Sauce: Combine all sauce 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 tbs. distilled vinegar 2 tbs. sugar 1 tsp. salt 1/4 tsp. 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 cup dry roasted unsalted peanuts, coarsely 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 before serving. Serve at once or cover and chill no longer than 2 hours before serving.

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