Beef Satay

• 1 pound fillet of beef
• 2 teaspoons ground coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground dried fennel
• 1/2 teaspoon ground black pepper
• 1 teaspoon turmeric
• 1 3-inch length fresh lemon grass, trimmed and cut crosswise into 1/4-inch pieces, about 2 tablespoons, or 1 teaspoon lemon grass powder (see note)
• 3 tablespoons coarsely chopped shallots
• 1 1/2 teaspoons finely minced garlic
• 1/2 cup water
• 1 tablespoon sugar
• Salt to taste if desired
• 1/2 teaspoon Worcestershire sauce
• 3 tablespoons corn, peanut or vegetable oil
• 3 tablespoons coconut cream or milk Satay sauce (see recipe)

1. Put 30 to 36 wooden skewers in a bowl or other container and add cold water to cover.
2. Let soak an hour or longer.
3. Preheat charcoal grill or kitchen broiler.
4. Slice beef with the grain into slices about 1/8 inch thick.
5. Cut slices into pieces about 1-inch square.
6. There should be about 3 cups loosely packed.
7. Put pieces in a bowl.
8. Sprinkle beef with coriander, cumin, fennel, pepper and turmeric.
9. Set aside.
10. Put pieces of lemon grass or lemon grass powder, shallots, garlic and water in the container of an electric blender and blend thoroughly.
11. Pour and scrape this mixture over the beef and mix with the fingers.
12. Add sugar, salt and Worcestershire sauce and blend.
13. Set aside for one hour.
14. Drain skewers and thread 4 to 6 pieces of beef, arranging them quite close together, on each skewer.
15. Blend the oil and coconut cream or milk.
16. Arrange skewered meats on charcoal grill or under broiler.
17. Cook 4 to 6 minutes, depending on whether meat is to be medium cooked or well done.
18. Turn skewers so that pieces cook evenly.
19. As meat cooks brush generously with oil-coconut mixture.
20. Serve with satay sauce as a dip.
21. Serve neatly trimmed pieces of raw onion and cucumber as accompaniment.

beef, ground coriander, ground cumin, ground dried fennel, ground black pepper, turmeric, lemon grass, shallots, garlic, water, sugar, salt, worcestershire sauce, corn, coconut cream

Taken from cooking.nytimes.com/recipes/2578 (may not work)