Beef Coconut Sates Recipes

Steps:

• Sprinkle beef with salt and pepper. Place beef and pepper slices in a 5-qt. slow cooker. In a bowl, whisk coconut milk, beef stock, peanut butter, curry paste, soy sauce, honey and ginger; pour over meat. Cook, covered, on low 7-8 hours or until meat is tender., Remove beef; cool slightly. Skim fat from reserved juices. Shred beef with 2 forks. Return beef to slow cooker; stir in snap peas. Cook, covered, on low 45-60 minutes longer or until peas are crisp-tender. Stir in cilantro. Serve with rice and, if desired, toppings of your choice. Freeze option: Place cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth or water if necessary.

Steps:

• Put chilies, garlic, ginger, chili powder, lime juice and zest in bowl of a food processor, and process until everything is minced, or mince by hand and combine.
• Heat oil over medium-high heat in a skillet that can later be covered. Add spice paste and cook, stirring occasionally, until fragrant, about 2 minutes. Add beef, and cook, stirring occasionally, until browned and covered with sauce.
• Pour in coconut milk, and bring mixture to a boil. Lower heat, cover, and simmer, stirring only occasionally (but making sure mixture is simmering very slowly, with just a few bubbles at a time breaking the surface) until meat is extremely tender, at least an hour and possibly closer to 2.
• Uncover and cook until sauce is very thick and caramel-colored, stirring frequently so it does not brown. Season to taste with salt, and serve with white rice.

Steps:

• In large bowl combine all sate ingredients and mix thoroughly.
• Form mixture into sausage shapes about 4 inches long and 1 inch wide.
• In large nonstick skillet over medium-high heat cook sates 'til all sides are browned then lower heat to medium and cook 'til firm.
• While sates are cooking, in a small bowl whisk together coconut milk, peanut butter, teriyaki sauce and lime juice 'til smooth.
• Place finished sates on a platter and serve with coconut-peanut dipping sauce.

Steps:

• 1. Combine the beef, turmeric, ginger, coconut, sweet soy sauce, lime juice, oil, 1/4 teaspoon salt, and 1/2 teaspoon pepper in a medium-sized bowl. Mix to a smooth paste with your hands, then saute a small amount of the mixture in a nonstick skillet until cooked through and taste for seasoning. Add salt and pepper to the remaining mixture as necessary.2. Lightly wet your hands with cold water, then take a small amount (about 1 tablespoon) of the meat mixture and mold it around a skewer to form a thin strip about 5 inches long. Continue until all the mixture is used up, placing the sates as they are finished on a platter or baking sheet lined with plastic wrap until ready to cook.3. Preheat the grill to high.4. When ready to cook, oil the grill grate. Arrange the sates on the hot grate and grill, turning with tongs, until nicely browned on the outside and cooked through, 2 to 4 minutes in all. Serve immediately.