Grilled Satay Beef

Grilled Satay Beef

Salad

• 4 cups of shredded carrot
• 4 cups of bean sprouts
• 4 cups of shredded cabbage
• half a cup of thinly sliced mint
• half a cup of thinly sliced cilantro
• 2 cups of thinly sliced green onion
• 2 cups of thinly sliced bell peppers
• half a cup of roasted pine nuts
• half a cup of diced roasted unsalted peanuts
• one quarter cup of slithered almonds
• one quarter cup of toasted sesame seeds

Sesame salad dressing

• half a cup of tahini
• sesame oil
• rice wine vinegar
• light soy sauce
• sweet chili sauce

Marinade for beef 

• 6 cloves of garlic diced
• 4 fresh red chilies
• one ginger root diced
• 2 Tbsp of turmeric
• 3 Tbsp. ground coriander
• 2 Tbsp of cumin
• 1 Tbsp of cardamom
• half a cup of sliced green onions
• half a cup of sliced cilantro
• half a cup of mint
• 3 cups of light soy sauce
• 1 cup of sesame oil
• 1 cup of coconut oil
• half a cup of fish sauce
• 3 Tbsp of honey
• 2 cans of coconut milk
• 1 can of coconut cream
• 2 cups of coconut water

Beef

• 8 pounds of tenderloin beef (we bought a whole piece from Costco)
• slice into strips and then into cubes
• remove all fat

Steps:

Blend all marinade ingredients in a food processor and place in a bowl.  Let it sit for at least 2 hours. Skewer 4 pieces of beef onto a wooden skewer that has soaked in water overnight. Continue until all beef has been used. 

Combine all salad ingredients into a large bowl. Stir in salad dressing  and toss.

Barbecue the beef first. It should take at least 6 minutes on all 4 sides.

Sit 2 skewers a top 2 cups of salad in a shallow bowl. Provide chopsticks as utensils.