Beef Satay With Pickled Cucumber Salad Food

BEEF SATAY

Steps:

• Slice the beef against the grain into 1/2-inch wide strips and place into a large resealable bag. In a bowl, whisk together the soy sauce, oil, lime juice, brown sugar, garlic and ginger. Pour the marinade into the bag over the beef. Seal the bag and toss to coat completely. Place the bag into a large bowl and put into the refrigerator to marinate for at least 1 hour or as long as overnight.
• To serve: Preheat a grill or grill pan over medium-high heat. Thread 24 of the beef strips onto the skewers. Oil the grill gates and place the beef on the grill. If desired, reserve the remaining beef strips and marinade for another use, such as Round 2 Recipe Beef and Cabbage Stir Fry. Cook the skewers 2 to 3 minute per side. Remove from the heat, place on a serving platter and sprinkle with the scallions. Serve immediately.

BEEF SATAY WITH PICKLED CUCUMBER SALAD

Steps:

• 1. In a small heavy skillet, combine the cashews and coriander seeds and place over medium heat. Cook, shaking the skillet frequently, until the cashews are lightly browned and the coriander is fragrant, 3 to 5 minutes.
• 2. In a food processor, combine the toasted cashews, coriander, shallots, garlic, ginger, sambal, fish sauce, brown sugar, and lime juice; process until almost smooth.
• 3. Slice the beef against the grain into 1/4-inch thick slices. Thread the beef onto the skewers. Coat the beef with the cashew mixture, cover, and refrigerate at least 3 hours or overnight.
• 4. Prepare a grill for high heat cooking. Brush the grill grate with oil. Grill the skewers, turning once, until the beef is browned, 4 to 5 minutes. Serve over Pickled Cucumber Salad with lime wedges.
• 1. Toast the coriander seeds in small hot pan over medium heat until fragrant, 3 to 5 minutes.
• 2. Combine the toasted coriander with the vinegar, sugar, 2 teaspoons salt, and chile in a large shallow pan. Bring to a boil over medium heat and cook 5 minutes.
• 3. Turn off the heat and add the cucumbers and carrots; let sit, covered, 20 minutes. Drain the cucumber and carrot mixture.

BEEF SATAY WITH PEANUT SAUCE

Steps:

• Combine marinade ingredients in a shallow pan or bowl. Add beef and marinate, in the refrigerator, for 1 to 3 hours. Meanwhile, soak wooden skewers in water for at least 30 minutes.
• Preheat a grill to medium-high heat. Skewer the meat and then grill for 2 to 3 minutes or until the desired degree of doneness. Serve with peanut sauce.
• Heat peanut oil in a saute pan over low heat. Add garlic and "sweat" (cook until it softens and releases moisture but does not color) over low heat until fragrant, approximately 1 minute. Add the chile peppers and continue to cook for another minute. Add remaining ingredients and bring to a simmer. Adjust the consistency with additional water, if necessary.

PICKLED CUCUMBER SALAD

Steps:

• Add all the ingredients, except the cucumbers, to a small pot and bring to a boil over low heat. Turn off the heat, add the cucumbers and let sit for 1 hour. Serve chilled or at room temperature.
• Reserve 1 cup for Online Round 2 Recipe: Mediterranean Pita Pockets.