Title: Beef satay with peanut sauce
 Categories: Good, Morning, America
      Yield: 1 Servings
 
    1/2 c  Canned unsweetened condensed
           -milk
    2/3 c  Minced shallots
      2 tb Brown sugar
      2 tb Soy sauce
      1 tb Minced garlic
      1 ts Ground cumin
      1 ts Ground coriander
      1 lb Boneless beef sirloin

MMMMM----------------------------REST---------------------------------
      1 c  Canned unsweetened coconut
           -milk
    1/2 c  Creamy peanut butter
      4 ts Firmly packed light brown
           -sugar
      1 tb Fish sauce
      1 tb Soy sauce
      1 tb Canned Thai Massaman curry
           -paste
    1/2 ts Curry powder
    1/2 c  Hot water
      2 ts Fresh lime juice
 
  Place in a shallow dish: Beef sirloin, cut across the grain into
  strips about
        3 x  1 1/2 inches
  
  Add the marinade, toss to coat the beef strips throughly, cover, and
  let stand for up to 24 hours.
  
  Prepare a medium-hot charcoal fire or preheat the broiler.
  
  Combine in a medium saucepan: coconut milk, peanut butter, brown
  sugar, fish sauce, soy sauce, Thai Massaman curry paste and curry
  powder Whisk in thoroughly: 1/2 cup hot water
  
  Simmer, stirring occasionally, over low heat until the flavors are
  well-blended, 15 to 20 minutes. Stir in: lime juice
  
  Serve with Southeast Asian Peanut Dipping Sauce Yield: 6 to 8
  appetizer servings To order GMA recipes or to subscribe yearly please
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  Busted by Barb on 2/20/98
  
  NOTES : You can substitute strips of boneless chicken breast for the
  beef in this recipe. Grill the chicken longer than the beef, about 3
  minutes each side. Before removing the satay from the grill, cut into
  one of the pieces of chicken to be sure it is cooked all the way
  through. Process in a blender a food processor until smooth:
  
  Recipe