Beef Satays With Macadamia Nut Dipping Sauce

Ingredients

• 1 1/2 lbs beef sirloin or tenderloin

Marinade

• 1 tablespoon fish sauce
• 1/4 cup soy sauce
• 14 ounces coconut milk
• 2 tablespoons gingerroot (minced)
• 2 tablespoons garlic (minced)
• 3 tablespoons lime juice
• 1 tablespoon curry powder
• 1/4 cup honey

Dipping sauce

• 2 tablespoons vegetable oil
• 1 1/2 tablespoons gingerroot (minced)
• 1 tablespoon garlic (minced)
• 3 large shallots (peeled and sliced)
• 1 lemongrass (sliced)
• 6 pieces kaffir lime leaves (sliced)
• 1 teaspoon turmeric
• 1 tablespoon coriander seed (whole)
• 2 tablespoons brown sugar
• 2 tablespoons lime juice
• 14 ounces coconut milk
• 2 1/2 cups macadamia nuts (whole)

Directions

1. 1

   For satays:

2. 2

   slice beef thinly and then into 1" strips.

3. 3

   Thread the beef onto the skewers and place in a shallow pan.

4. 4

   For marinade:

5. 5

   Combine fish sauce, soy sauce, coconut milk, ginger, garlic, lime juice, curry powder and honey together until well mixed in medium-sized bowl. Pour over the top of skewers. Cover and refrigerate for at least 30 minutes, and up to 2 hours.

6. 6

   For sauce:

7. 7

   Heat oil in medium saucepan and add the ginger, garlic, shallots, lemongrass and kaffir lime. Sauté over medium heat for 5 minutes. Add the turmeric, coriander seed, brown sugar, lime juice, coconut milk and macadamia nuts. Bring to a boil, then simmer for 10-15 minutes until nuts have softened.

8. 8

   Puree sauce in food processor or blender until there are no more lumps. Let cool completely.

9. 9

   Remove satays from marinade, pat dry and grill over high heat until the meat is just cooked through.

10. 10

    Serve hot with cool dipping sauce.