Beef Sates with Southeast Asian Sauce
- 1/4 cup fresh lime juice
- 2 tablespoons water
- 4 teaspoons soy sauce
- 2 garlic cloves
- 3 slices peeled fresh gingerroot, each the side of a quarter
- 1 teaspoon sugar
- 1/4 teaspoon dried hot red pepper flakes
- 3 tablespoons vegetable oil
- an 8-ounce filet mignon, cut into twenty-four 1-inch cubes
- 1/4 cup fresh coriander sprigs, washed well, spun dry, and chopped fine
- 1 tablespoon minced fresh mint leaves
- 1 scallion, minced
- twelve 8-inch bamboo skewers, soaked in water 30 minutes.
- In a blender or small food processor blend lime juice, water, soy sauce, garlic, gingerroot, sugar, and red pepper flakes until smooth and with motor running add 2 tablespoons oil in a stream, blending until sauce is emulsified.
- In a bowl toss filet with 2 tablespoons sauce and remaining tablespoon oil and marinate 15 to 30 minutes.
- Prepare grill.
- In a bowl stir together coriander, mint, scallion, and remaining sauce.
- Thread 2 filet cubes onto each skewer and grill on an oiled rack set 5 to 6 inches over glowing coals 3 to 4 minutes on each side for medium-rare.
- Serve beef sates with dipping sauce at room temperature.
lime juice, water, soy sauce, garlic, fresh gingerroot, sugar, vegetable oil, filet, fresh coriander sprigs, mint leaves, scallion
Taken from www.epicurious.com/recipes/food/views/beef-sates-with-southeast-asian-sauce-12418 (may not work)