Grilled Beef and Kabocha Squash Satay
Grilled Beef and Kabocha Squash Satay
A wonderful Thai inspired dish that is sure to impress your guests
Ingredients
- 4 tablespoons fish sauce
- 0.5 cup lime juice
- 2 lemongrass, smashed
- 2 slices ginger, thinly sliced
- 2 cloves garlic, smashed
- 4 basil
- 1 pinch cilantro
- 0.25 cup Brown Sugar
- 2 pounds tender, lean beef, cut into 1/2" thick strips
- 1 unit Japanese egglant
- 0.5 bunch asparagus, cut to fit on skewer
- 0.5 cup green onions, cut to fit on skewer
- 1 unit Kabocha squash, peeled and cubed
- 1 unit bell pepper
- 2 cups coconut milk
- 0.5 cup creamy peanut butter
- 0.25 cup soy sauce
- 1 tablespoon rice vinegar
- 2 Kaffir lime leaves
- 0.25 cup Thai basil, julienned
- 0.25 cup red curry paste
- 0.25 cup shallots
- 2 tablespoons garlic
- 2 tablespoons lemongrass
- 2 tablespoons fish sauce
- 1 cup cilantro
Instructions
For Marinade
- Combine 4 tablespoons fish sauce, 1/2 cup lime juice, 2 stalks lemongrass, 2 thin slices of ginger, 2 cloves of garlic, 4 basil leaves, a pinch of cilantro, and 1/4 cup of brown sugar in a bowl.
- Allow sugar to dissolve before marinating.
For Beef and Kabocha Squash Satay
- Marinate beef and vegetables for 20 minutes before you skewer.
- Alternate beef with vegetables so that the skewers are ¾ full and colorful.
- Grill for 5-6 minutes per side on low heat.
- Keep exposed skewers away from direct heat, so they do not burn.
- Beef should be cooked to desired doneness.
- Serve hot and with fresh mint, basil and cilantro as a garnish.
Thai Peanut Curry Sauce
- Combine all ingredients in a non-reactive (i.e. stainless steel or Teflon, do not use aluminum) saucepan.
- Bring to a simmer and cook slowly until sauce starts to thicken.
- Do not bring sauce to a boil.
- Simmer for about 1 hour.
- Let cool and discard lime leaves before serving.
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