Get ready to grill! This recipe is easy and fast, making it the perfect appetizer for a spring meal!
Prep: 15 minutes plus standing and marinating
Grill: 4 minutes
In wide, shallow dish, cover skewers with water and let stand 30 minutes. Meanwhile, in blender or food processor with knife blade attached, puree garlic, 3⁄4 cup coconut milk, brown sugar, lime juice, fish sauce, ginger and turmeric.
Thread beef onto skewers; place in medium, deep bowl. Pour 1⁄2 cup coconut milk mixture over beef skewers and rotate to coat evenly. Refrigerate 30 minutes.
In small saucepot, heat onions, peanut butter, soy sauce, red pepper flakes, remaining 1⁄2 cup coconut milk and remaining coconut milk mixture over low heat until mixture simmers, stirring occasionally with whisk. Cook 2 minutes; remove saucepot from heat and keep warm. Makes about 13⁄4 cups sauce.
Prepare outdoor grill for direct grilling over medium-high heat. Remove beef from marinade; discard marinade. Place skewers on hot grill rack and cook 4 to 5 minutes or until cooked through, turning once. Serve beef sate with peanut sauce for dipping.
Approximate nutritional values per serving:
531 Calories, 37g Fat (18g Saturated), 44mg Cholesterol, 374mg Sodium, 28g Carbohydrates, 3g Fiber, 26g Protein