Wednesday, July 17, 2013

Beef Satay Recipe

Set in 1964, this is the story of world-famous sleuth Tim Rinnissen’s first introduction to detective work. The crime, five years’ old, is an old-fashioned bludgeoning, with traces of attempted poisoning, corrupt officialdom, and an introduction to investigation sponsored by a couple of nudists, locally famous for their gourmet cooking. Tim’s youth and inexperience lead him into trouble, but the nudes rescue him by solving the crime--feeding him a Malaysian dinner (including Beef Satay)  as they analyze how they did it.

Beef Satay Recipe


2 1/2 pounds top round or London broil
1/2 cup light soy sauce
1/4 cup canola oil, plus more for grill
1 tablespoon plus 1 teaspoon lime juice
1 tablespoon plus 1 teaspoon brown sugar
2 teaspoons minced garlic
2 teaspoons minced fresh ginger
4 scallions, thinly sliced

Special equipment: 24 bamboo skewers, soaked in water 20 minutes


Slice the beef against the grain into 1/2-inch wide strips and place into a large resealable bag. In a bowl, whisk together the soy sauce, oil, lime juice, brown sugar, garlic and ginger. Pour the marinade into the bag over the beef. Seal the bag and toss to coat completely. Place the bag into a large bowl and put into the refrigerator to marinate for at least 1 hour or as long as overnight.

To serve: Preheat a grill or grill pan over medium-high heat. Thread 24 of the beef strips onto the skewers. Oil the grill gates and place the beef on the grill. If desired, reserve the remaining beef strips and marinade for another use. Cook the skewers 2 to 3 minute per side. Remove from the heat, place on a serving platter and sprinkle with the scallions. Serve immediately.

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