Beef or Chicken Satay With Peanut Sauce

Ingredients

• 4 lbs flank steaks or boneless chicken breasts

Marinade

• 4 fluid ounces peanut oil
• 1 stalk lemongrass, minced
• 1 tablespoon minced garlic
• 1 1/2 teaspoons crushed chili peppers
• 1 tablespoon curry powder
• 1 tablespoon honey
• 1 fluid ounce Thai fish sauce or vietnamese fish sauce

Spicy Peanut Sauce

• 1 3/4 cloves garlic, minced
• 1/2 ounce cilantro, minced
• 13 1/2 ounces peanut butter
• 12 ounces soy sauce
• 7 1/2 ounces sugar
• 1 tablespoon rice wine or dry sherry
• 1 1/2-4 1/2 tablespoons chilies, hot

Directions

1. 1

   Method for meat and marinade: Trim the meat and cut into long thin strips.

2. 2

   Combine all of the marinade ingredients, add the meat, and let marinate under refrigeration for at least 2 hours and up to 12 hours.

3. 3

   Soak bamboo skewers in water for a least 10 minutes before you are ready to grill the satays.

4. 4

   Thread the meat on the skewers, one strip per skewer.

5. 5

   Skewer meat can be returned to the marinade to hold until cooking time.

6. 6

   Place the skewered meat on the grill or boiler rods.

7. 7

   Grill or broil undisturbed for about 1 minute, turn and grill 1 minute more for medium rare, or as needed for the desired doneness.

8. 8

   Server the satays with the spicy peanut sauce.

9. 9

   Method for Spicy Peanut Sauce: Process all ingredients in food processor until smooth.

10. 10

    Cover and set aside at room temperature for 1 hour or overnight in the refrigerator.

11. 11

    Bring to room temperature before using, and stir briskly or reprocess to mix.