Yield: 4 - 6 Servings

Ingredients:

1 3/4 lb. Beef top sirloin strips, thinly sliced, 1 - 1 1/2 oz. each

24 each Bamboo skewers

as needed Water to soak skewers

For the marinade:

2 1/2 cups Coconut milk

2 cups Pineapple juice

1/4 cup Soy sauce

1/2 tsp. Curry powder

1/2 tsp. Garlic, minced

1/2 cup Scallions, minced

1/4 cup Cilantro, chopped

pinch Red chili flakes

2 tsp. Brown sugar

as needed Chef Larry's Spicy Peanut Sauce (recipe follows)

for service Chef Larry's Asian Salw (recipe follows)

to garnish Fresh cilantro sprigs

Method:
Soak bamboo skewers in water for 1 hour. Place beef strips on skewers using a weaving motion. Once beef strip is on skewer pull until flat. Repeat until of the beef strips are skewered. Place in deep dish. Prepare marinade by combining ingredients and mixing thoroughly. Pour marinade over skewers. Marinate skewers overnight. On the day of service prepare Chef Larry's Spicy Peanut Sauce and Asian Slaw per recipes, reserve. Preheat grill or bbq. Drain marinated skewers well, place on lightly oiled grill. Season with salt and fresh ground black pepper. Cook beef skewers until done and baste with Chef Larry's Spicy Peanut Sauce. Portion beef satay onto warm serving plates with Chef Larry's Asian Slaw. Garnish with fresh cilantro sprigs. Serve with additional sauce for dipping.

Spicy Peanut Sauce

Yield: 4-6 servings

Ingredients:

>2 tsp. Salad oil

1/2 tsp. Garlic, minced

1/3 tsp. Curry powder

1/4 cup Scallions, white ends, minced

1 1/4 cup Peanut butter, creamy

2 tsp. Red wine vinegar

2 cup Coconut milk

2 cup Apple juice

1/4 cup Honey

1/4 tsp. Cayenne pepper

pinch Red chili flakes

1/4 cup Cilantro, chopped

2 tsp. Fresh mint, chopped to taste Salt

to taste Fresh ground black pepper

Method:
Heat oil in saucepan over medium heat. Lightly sauté garlic and scallions, do not brown. Add peanut butter, red wine vinegar, coconut milk, apple juice and honey. Bring to a simmer and reduce heat. Stir in cayenne pepper, red chili flakes, cilantro, and mint, cook over low heat for approximately 20 minutes, stirring frequently. Adjust seasoning if necessary. Sauce should be both spicy and sweet. Add more cayenne pepper for "heat". Serve with Chef Larry's Beef Satay Skewers.

Chef Larry's Asian Slaw

Ingredients:

3 cups (packed) Green cabbage, shredded

3 cups (packed) Red cabbage, shredded

2 cups Cucumber, peeled, seeded, sliced on long thin bias

1 1/2 cup Carrot, julienne cut

1/3 cup Scallions, minced

1 1/2 tsp. Parsley, chopped

to season Salt

to season Fresh ground black pepper

For the dressing:

1/3 cup Whole grain mustard

2 tsp. Soy sauce

2 tsp. Sesame oil

1 tblspn. Sugar

2 tsp. Rice wine vinegar

1 tsp. Red wine vinegar

to taste Salt

to taste Fresh ground black pepper

Method:

Prepare dressing by combining ingredients and mixing well. Adjust seasoning and reserve under refrigeration. Prepare slaw ingredients and refrigerate. Just prior to service, place slaw ingredients in a large bowl. Add half of the dressing and mix. Incorporate more dressing, adding just enough to lightly coat vegetables. Season and toss well. For service, place on chilled plates or in a well-chilled salad bowl. Serve immediately.