Beef Satay & Peanut Dipping Sauce

BEEF SATAY

1 lb beef (something about 1" thick, like a flank steak), sliced cross-grain into 3/8" strips

For marinade, combine:
1/2 c. coconut milk
1/2 c. lime juice
2 fresh red chilis, diced (or red pepper flakes, or cayenne)
3 stalks lemongrass (1 Tbsp. lemon juice)
3 garlic cloves, minced
2 tsp. ground corriander
1 tsp. ground cumin
1 tsp. ground cardamon
2 Tbsp. soy sauce
1 tsp. granulated sugar
lime zest

1. Mix the marinade in a gallon size Ziplock bag. Add sliced beef. Marinate for 2-24 hours.
2. Soak wooden skewers in water for at least 10 minutes. Turn on broiler.
3. Thread marinated meat onto soaked skewers. Brush with peanut oil, if desired. Broil till brown and tender (approximately 3 minutes per side). For easy cleanup, line the cookie sheet/broiler pan with tin foil.
Tastes great over Jasmine rice. Makes about 10 skewers.

PEANUT DIPPING SAUCE

Blend together to form a paste:
1/2 c. peanut butter
5 dried red chilis (or red pepper flakes)
8 small shallots (or one large onion, diced)
1 garlic clove, minced
8 almonds, ground
1 stalk lemongrass (1 tsp lemon juice)

Sautee sauce for 5 minutes.

Add:
1 c. coconut milk
2 tsp. lime juice
1 tsp. brown sugar
dash of salt.

Mix and serve with beef satay.