Beef Satay with Spicy Peanut Sauce

Directions

Put onion, garlic, ginger, lemongrass, sugar, sambal oelek, coriander, soy sauce, sesame oil and lemon juice in a blender. Pulse until smooth; set aside. Skewer beef strips with bamboo skewers and place in a nonreactive container. Pour marinade over beef and refrigerate 1 to 2 hours. To cook, heat a grill or grill pan (spritz the latter with cooking spray). Lay skewered beef on the hot grill. Cook for 1 minute on each side, basting with marinade. Serve immediately, with Spicy Peanut Sauce on the side. Spicy Peanut Sauce Heat peanut oil in a medium nonstick skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, until softened, about 3 minutes. Stir in the red curry paste and cook 1 minute more. Add peanut butter, coconut milk, vinegar, brown sugar and 1/4 cup warm water. Stir until smooth and cook for 2 minutes or until peanut butter dissolves. Pour peanut-butter mixture, 1/4 cup water and 2 tablespoons of the chopped peanuts into a blender. Pulse until smooth, adding more water if necessary. Let sauce cool at least 1 hour before serving. When ready to serve, pour sauce into a dip cup or ramekin and garnish with remaining peanuts.

Ingredients

• 1/2 medium onion, chopped
• 3 garlic cloves
• 1 Tbsp. fresh ginger, minced
• 1 Tbsp. fresh lemongrass, chopped
• 1 Tbsp. granulated sugar
• 2 tsp. sambal oelek (red chili paste), available at Asian markets
• 1 tsp. ground coriander
• 1/2 cup reduced-sodium soy sauce
• 2 Tbsp. sesame oil
• 1 Tbsp. fresh lemon juice
• 1 1/2 pounds beef sirloin, trimmed and cut into 3" x 1/2" strips
• Bamboo skewers (soaked in water at least 20 minutes before skewering)
• Spicy Peanut Sauce
• 1 Tbsp. peanut oil
• 1 medium onion, chopped
• 1 Tbsp. minced garlic
• 1/4 tsp. red curry paste
• 1/2 cup chunky peanut butter
• 1/4 cup unsweetened coconut milk
• 1 1/2 Tbsp. rice vinegar
• 1 Tbsp. light brown sugar
• 1/4 cup roasted peanuts, chopped

Parsed from recipe text (no separate ingredient records).