Malay Beef Satay

• 2 teaspoons ground turmeric
• 2 teaspoons ground cumin
• 2 teaspoons ground fennel seeds
• Zest of 1/2 lemon, finely grated
• 1 tablespoon sugar
• 1 1/2 teaspoons salt
• 1/4 cup coconut milk
• 1 1/2 pounds rump steak or boneless sirloin, trimmed and cut into 3/4-inch cubes
• Cilantro sprigs for garnish

1. Combine turmeric, cumin, fennel, lemon zest, sugar, salt and coconut milk in a medium bowl.
2. Add the beef and toss to coat thoroughly.
3. Cover and refrigerate for at least 1 hour.
4. Meanwhile, soak 12 8-inch bamboo skewers in water.
5. Preheat the broiler.
6. Thread about 4 cubes of meat onto each skewer, leaving the bottom half bare.
7. Place the skewers on a broiler tray and broil, turning, until the meat is browned on all sides, about 5 to 6 minutes.
8. Garnish with cilantro and serve immediately with chili-and-peanut sauce.
9. (See recipe.)

ground turmeric, ground cumin, ground fennel seeds, lemon, sugar, salt, coconut milk, rump steak, cilantro

Taken from cooking.nytimes.com/recipes/8130 (may not work)