How To Make Beef Satay

• 1 tablespoon grated fresh ginger root
• 4 cloves garlic, crushed
• 2 tablespoons minced onion
• 1/4 cup packed brown sugar
• 1/4 cup fish sauce
• 2 tablespoons vegetable oil
• 2 tablespoons soy sauce
• 2 tablespoons ground coriander
• 1 tablespoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/8 teaspoon cayenne pepper
• 1 2-inch piece of fresh lemon grass (white part only)
• 2 pounds beef top sirloin, trimmed
• 4 12-inch long metal skewers

1. Place ginger, garlic, onion, brown sugar, fish sauce, vegetable oil, soy sauce, coriander, cumin, turmeric, and cayenne pepper into a mixing bowl; whisk into a smooth marinade.
2. Bruise lemon grass by hitting it lightly several times with the back of a large chef's knife; mince the lemon grass and add to the marinade.
3. Cut beef sirloin into strips about 2 1/2 inches long and 1/8 inch thick. Thoroughly mix the beef into marinade until all beef strips are completely coated, about 1 minute. Cover bowl with plastic wrap and marinate in refrigerator for 2 to 4 hours.
4. Preheat an outdoor grill for high heat and lightly oil the grate.
5. Remove beef from marinade and shake off excess marinade. Thread 1/4 the meat onto each metal skewer.
6. Arrange skewers on the preheated grill and cook until the meat stops sticking to the grill, about 1 to 2 minutes. Flip skewers over onto other side and cook until meat is well browned and shows grill marks, 2 to 2 1/2 minutes. Turn onto first side again and cook until meat is still slightly pink, 2 more minutes. Transfer to a platter and let skewers rest about 2 more minutes before serving.

ginger root, garlic, onion, brown sugar, fish sauce, vegetable oil, soy sauce, ground coriander, ground cumin, ground turmeric, cayenne pepper, lemon grass, beef top sirloin, skewers

Taken from www.allrecipes.com/recipe/234309/how-to-make-beef-satay/ (may not work)