Beef Satay with Coconut Peanut Sauce

SAH mom, dear husband, dear daughter, dear twin sons, floppy eared fur-baby. Love to teach, garden, cook, sew and craft, occasional computer geek for children!!

Once you soak the skewers and make the coconut-peanut sauce, the rest of this recipe is a breeze.

subheading: BEEF AND MUSHROOM SATAY:

¾ cup kecap manis or oyster sauce

1 large shallot, thinly sliced (about ⅓ cup)

2 large garlic cloves, finely chopped

1 tablespoon finely chopped fresh lemongrass (from 2 stalks)

2 teaspoons ground coriander

2 teaspoons grated peeled fresh ginger

1 teaspoon kosher salt

1 teaspoon fish sauce

1 teaspoon vegetable oil

½ teaspoon ground nutmeg

¼ teaspoon ground white pepper

1 pound skirt steak, flank steak, or bavette steak, cut into 1-inch pieces

¾ teaspoon ground cumin

1 pound mixed fresh baby portobello and baby shiitake mushrooms, stemmed (about 5 ½ cups)

2 tablespoons water

2 tablespoons lime juice

8 to 10 (8-inch) wooden skewers

subheading: COCONUT-PEANUT SAUCE:

½ cup well-stirred unsweetened coconut milk

¼ cup creamy peanut butter

2 tablespoons fresh lime juice

2 teaspoons coconut sugar, jaggery, demerara sugar, or honey

2 teaspoons soy sauce, plus more to taste

2 teaspoons sriracha or chile oil

2 teaspoons finely chopped fresh cilantro

1 garlic clove, finely chopped

subheading: Additional Ingredients:

Crushed peanuts and chopped fresh cilantro leaves, for garnish

Note: Ingredients may have been altered from the original.

Directions at foodandwine.com

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