Indonesian Beef Satay with Spicy Cashew Sauce

Ingredients

• 1-½ pound FOR THE STEAK:
• 1 Tablespoon Sirloin Steak
• 2 Tablespoons Lime Zest, Grated Fine
• 2 Tablespoons Lime Juice
• 2 Tablespoons Tamari
• 1 Tablespoon Fish Sauce
• 1-½ Tablespoon Fresh Ginger, Grated Fine
• 2 cloves Honey
• 1 teaspoon Garlic, Minced
• ½ teaspoons Ground Coriander
• ½ cups Cumin
• ⅓ cups FOR THE CASHEW SAUCE:
• 1 stalk Unsalted Cashews, Roasted
• 1 Tablespoon Shallot (for 1/3 Cup You'll Need 1 Large)
• 1 clove Lemongrass (bottom 5 Inches Only), Remove The Tough Outer Layers And Thinly Slice The Stalk
• 1 whole Fresh Ginger, Finely Grated
• 1 Tablespoon Garlic, Finely Chopped
• ⅓ cups Fresh Red Thai Chili, Stemmed
• 1 Tablespoon Coconut Oil (or Olive Oil)
• 1-½ teaspoon Canned Coconut Milk (Make Sure To Shake It Well)
• 1 teaspoon Tamari
• 1 cup Honey
• 1 Tablespoon Fish Sauce
• ¾ teaspoons Water
• 2 pinches Lime Juice
• 2 pinches Kosher Salt
• 2 Tablespoons FOR THE PREPARATION:
• 2 Tablespoons Kosher Salt
• 4 whole Freshly Ground Black Pepper

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

Counts 16 of 19 ingredients. The other 3 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 16 portions

Ingredient	Portion assumed	kcal
Coconut	1/2 cup shredded (40g)	283
Beef	100g cooked	250
Cashew	1 oz (28g / ~18 nuts)	157
Olive Oil	1 tbsp (14g)	119
Honey	1 tbsp (21g)	64
Lime	juice of 1 lime (44ml)	11
Soy Sauce	1 tbsp (15ml)	9
Cumin	1 tsp ground (2.1g)	8
Chili	1 tsp (2.7g)	8
Clove	1 tsp ground (2g)	7
Shallot	1 tbsp minced (10g)	7
Black Pepper	1 tsp ground (2.3g)	6
Lemongrass	1 tbsp (6g)	5
Garlic	1 clove (3g)	4
Ginger	1 tsp grated fresh (2g)	2
Salt	1 tsp (6g)	0
Coriander	not in our table	0
Sauce	not in our table	0
Water	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.