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Beef Satays With Macadamia Nut Dipping Sauce
Prep Time: 15 min
Cook Time: 1¼ hours
Servings: SERVES 8
Ingredients
1/4 cup Sue Bee Honey
1 1/2 lbs beef sirloin
3 large shallots
1 lemongrass
6 pieces kaffir lime leaves
1 teaspoon turmeric
1 tablespoon coriander seed
2 tablespoons brown sugar
2 tablespoons lime juice
14 ounces coconut milk
1 tablespoon garlic
1 1/2 tablespoons gingerroot
1 tablespoon fish sauce
1/4 cup soy sauce
14 ounces coconut milk
2 tablespoons gingerroot
2 tablespoons garlic
3 tablespoons lime juice
1 tablespoon curry powder
2 tablespoons vegetable oil
2 1/2 cups macadamia nuts
Directions
- For satays:
- slice beef thinly and then into 1" strips.
- Thread the beef onto the skewers and place in a shallow pan.
- For marinade:
- Combine fish sauce, soy sauce, coconut milk, ginger, garlic, lime juice, curry powder and honey together until well mixed in medium-sized bowl. Pour over the top of skewers. Cover and refrigerate for at least 30 minutes, and up to 2 hours.
- For sauce:
- Heat oil in medium saucepan and add the ginger, garlic, shallots, lemongrass and kaffir lime. Saut over medium heat for 5 minutes. Add the turmeric, coriander seed, brown sugar, lime juice, coconut milk and macadamia nuts. Bring to a boil, then simmer for 10-15 minutes until nuts have softened.
- Puree sauce in food processor or blender until there are no more lumps. Let cool completely.
- Remove satays from marinade, pat dry and grill over high heat until the meat is just cooked through.
- Serve hot with cool dipping sauce.
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