Sunday, June 12, 2016

Malaysian Steak Skewers with Scallion Dipping Sauce

These are wonderfully tasty kabobs! I never would have thought to marinate beef in coconut milk. I ordered the chiniang (black) vinegar and coconut crystals from Coconut crystals are a low gylcemic sugar substitute - 15 calories / tsp.

Malaysian Steak Skewers with Scallion Dipping Sauce & Thai Chicken

Steak Skewers with Scallion Dipping Sauce
adapted from Bon Appetit July 2012

1 cup canned unsweetened coconut milk
¼ cup fish sauce
2 Tbsp coconut crystals or brown sugar
1 Tbsp lime juice
6 garlic cloves, pressed
1 tsp dried Thai chiles
1 tsp lemongrass paste
1 tsp pureed ginger

1 1/2 lbs sirloin steak

Scallion Dipping Sauce
5 scallions, very thinly sliced
1 1/2 Tbsp fish sauce (such as nuoc nam or nam pla)
1 Tbsp grapeseed oil
2 tsp chinkiang (black) vinegar

Basting Sauce
¼ cup canned unsweetened coconut milk
1 1/2 Tbsp fish sauce
3/4 tsp lime juice
1 garlic cloves, crushed
Reserved fat from trimming steak, minced

Purée all the marinade ingredients until smooth. Trim the fat from the steak and reserve. Cut steak into 1" cubes. Place meat and the marinade in a resealable plastic bag and refrigerate overnight.
Thread the beef onto skewers.

Cook over medium heat until fat starts to render, about 3 minutes Add the remaining basting sauce ingredients and cook until just heated through. Strain and keep warm.

Combine all the scallion dipping sauce ingredients in a bowl just before grilling.

Grill the skewers to desired doneness, basting while cooking. Serve with the dipping sauce.

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