Place in a shallow dish: Beef sirloin, cut across the grain into strips about

3 x 1 1/2 inches

Add the marinade, toss to coat the beef strips throughly, cover, and let stand for up to 24 hours.

Prepare a medium-hot charcoal fire or preheat the broiler.

Combine in a medium saucepan: coconut milk, peanut butter, brown sugar, fish sauce, soy sauce, Thai Massaman curry paste and curry powder Whisk in thoroughly: 1/2 cup hot water

Simmer, stirring occasionally, over low heat until the flavors are well-blended, 15 to 20 minutes. Stir in: lime juice

Serve with Southeast Asian Peanut Dipping Sauce Yield: 6 to 8 appetizer servings To order Gma recipes or to subscribe yearly please call: 1-800-543-4GMA Single recipes $3 / Yearly $14.95

in this recipe. Grill the chicken longer than the beef, about 3 minutes each side. Before removing the satay from the grill, cut into one of the pieces of chicken to be sure it is cooked all the way through. Process in a blender a food processor until smooth: