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| 1 x ca. 450 g | Beef; tri-tip, skirt steak, or flank steak, cut into thin strips |
| 1 | Lime; juice from |
| 1 Esslöffel | Lime zest |
| 1 Esslöffel | peanut butter |
| 1/2 Tasse | coconut milk |
| 1/4 Tasse | honey |
| 1/4 Tasse | Plum wine |
| 1/4 Tasse | soy sauce |
| 1 Teelöffel | cumin seeds |
| 1 Teelöffel | Coriander seeds |
| 2 Esslöffel | Shallots chopped |
| 1 Esslöffel | Garlic chopped |
| 1 Esslöffel | ginger root fresh |
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Slice thin (about 1/4 inch thick by 1" wide) strips of the beef.
Place the cumin and coriander seeds in a pan without adding any oil. Dry fry them, stirring, over medium heat for 1 to 2 minutes until they are slightly browned, and give off a roasted aroma. Grind the seeds in a spice or coffee grinder.
Make the marinade: Place all the marinade ingredients in a blender and blend on high speed for 1 minute. Pour marinade into a shallow bowl.
Place meat strips in the bowl and coat all sides with the marinade.
Marinate beef for a minimum of 2 hours to overnight in the refrigerator.
Thread marinated beef strips on wet bamboo skewers. Make sure that the meat is put on in a single layer-do not compress the meat on skewer.
Grill over hot coals for 4-5 minutes per side. Do Not overcook.
Serve with peanut sauce.
MM_Buster v2.0l.
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