Lemongrass Beef Satay

Ingredients

Here are the following ingredients:

• ½ cup (125 mL) granulated sugar
• ½ cup (125 mL) fish sauce
• ½ cup (125 mL) lime juice
• ½ cup (125 mL) soy sauce
• ¼ cup (60 mL) Asian chili paste, such as sambal oelek or sriracha
• ¼ cup (60 mL) ketchup
• 1 tbsp (15 mL) kosher salt
• 3 oz (90 g) minced lemongrass (white part only), about 1 cup (250 mL)
• 2 oz (60 g) minced shallot, about ½ cup (125 mL)
• ¼ cup (60 mL) minced garlic
• ¼ cup (60 mL) minced ginger
• ¼ cup (60 mL) canola oil
• 1 cup (250 mL) coconut milk
• 6 lb (2.7 kg) Top Sirloin Cap, cut across the grain into ⅛-inch (3 mm) thick slices

Service

• 1 cup (250 mL) finely chopped fresh cilantro
• 8 oz (250 g) chopped peanuts or cashews, about 1 cup (250 mL)
• 4 cups (1 L) dipping sauce such as peanut sauce or sweet Thai chili
• 16 lime wedges

Preparation

1. Whisk sugar, fish sauce, lime juice, soy sauce, chili paste, ketchup and salt with ½ cup (125 mL) water. Stir in lemongrass, shallot, garlic, ginger and oil. Measure out 1 cup (250 mL) and stir with coconut milk. Reserve for service.
2. Pour remaining marinade over beef to coat evenly. Cover and refrigerate for at least 2 hours or up to 8 hours.
3. Soak 64 bamboo skewers (12 inch/30 cm) in water for at least 30 minutes. Thread 1½ oz (45 g) beef onto each skewer; discard used marinade. Cover and refrigerate.

Service

1. Grill 4 skewers over high heat, brushing with 2 tbsp (30 mL) coconut-lemongrass mixture, until well-marked, lightly charred and just cooked through. 
2. Plate satays. Garnish with 1 tbsp (15 mL) EACH cilantro and peanuts. Serve with ¼ cup (60 mL) dipping sauce and lime wedge.

Beef Cuts