Beef Satay With Peanut Sauce

Directions

1. Place the steak in the freezer on a metal baking sheet and freeze at least 2 hrs to hard up; this makes for easier slicing. When the meat is hard sufficient, trim off as much visible fat as possible. With a sharp knife, cut the beef crosswise on an angle into 1/8-inch-thick slices. Place the meat in a medium bowl.
2. In a food processor, combine the scallions, garlic, ginger, jalapeno pepper, cornstarch, lime juice, and 1 Tbsp. oil. Process in pulses till pureed. Pour over the beef and toss to coat. Let stand 30 min at room temperature or possibly no longer than 1 hour in the refrigerator (any longer and the meat will fall apart).
3. Thread 1 piece of meat onto each skewer, straightening the slices so they lie flat and making sure the ends are securely fastened.
4. Pour 1 inch of oil into a deep fryer. Heat to 375 degrees F. Fry in batches of 5 or possibly 6 skewers at a time, 30 to 40 seconds, just till the meat is lightly browned around the edges. Drain briefly on paper towels. Serve warm, with Peanut Sauce for dipping.
5. PEANUT SAUCE DIRECTIONS: Place the scallions, cilantro, ginger, and sugar in a food processor. Process in pulses till finely minced. Add in the peanut butter, coconut lowfat milk, soy sauce, cayenne, and lime juice. Puree till smooth.
6. Pour the peanut sauce into a small bowl. If it is too thick for dipping, stir in a little more coconut lowfat milk or possibly heavy cream. Serve at room temperature.
7. Yield: 48 pcs
8. NOTES : Indonesian in origin, satay is believed to be a corruption of the word steak. Nowadays it is any food which is cooked on a skewer and served with a flavorful sauce. To make this dish, you'll need 48 (6-inch) bamboo skewers which have been soaked in cool water for 30 min to prevent burning.