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Beef Satay |
Ingredients
| 3 lb |
1,36 kg |
inside round cleaned |
| 4 |
4 |
minced shallots |
| 3 |
3 |
garlic cloves |
| 4 |
4 |
chili peppers deveined, seeds removed |
| 6 |
6 |
Brazil nuts (optional) |
| 1/2 cup |
125 mL |
fresh coriander leaves |
| 1/4 cup |
50 mL |
soya sauce
|
| 1/4 cup |
50 mL |
plum sauce |
| 1 cup |
250 mL |
chicken broth |
| 3/4 cup |
175 mL |
dry sherry |
| 1/4 cup |
50 mL |
lemon juice |
| |
|
to taste; salt, sugar, white pepper |
Instructions
Puree garlic, shallots, peppers, nuts, coriander in a food processor. Heat oil in skillet and add mixture. Cook 2 to 3 minutes stirring occasionally. Add rest of the ingredients and cook at medium-high heat until thickened 5 to 10 minutes. Add broth if sauce becomes too thick. Cool sauce. Cut beef in fine strips and marinate in the sauce 2 to 4 hours. Thread on skewers and cook at 350°F (180°C) for 10 minutes.
Servings: 24 appetizers