Ingredients

• 4 lbs flank steaks or
• boneless chicken breasts
• Marinade
• 4 fluid ounces peanut oil
• 1 stalk lemongrass, minced
• 1 tablespoon minced garlic
• 1 1/2 teaspoons crushed chili peppers
• 1 tablespoon curry powder
• 1 tablespoon honey
• 1 fluid ounce Thai fish sauce or
• vietnamese fish sauce
• Spicy Peanut Sauce
• 1 3/4 cloves garlic, minced
• 1/2 ounce cilantro, minced
• 13 1/2 ounces peanut butter
• 12 ounces soy sauce
• 7 1/2 ounces sugar
• 1 tablespoon rice wine or
• dry sherry
• 1 1/2-4 1/2 tablespoons chilies, hot

Directions

1. Method for meat and marinade: Trim the meat and cut into long thin strips.
2. Combine all of the marinade ingredients, add the meat, and let marinate under refrigeration for at least 2 hours and up to 12 hours.
3. Soak bamboo skewers in water for a least 10 minutes before you are ready to grill the satays.
4. Thread the meat on the skewers, one strip per skewer.
5. Skewer meat can be returned to the marinade to hold until cooking time.
6. Place the skewered meat on the grill or boiler rods.
7. Grill or broil undisturbed for about 1 minute, turn and grill 1 minute more for medium rare, or as needed for the desired doneness.
8. Server the satays with the spicy peanut sauce.
9. Method for Spicy Peanut Sauce: Process all ingredients in food processor until smooth.
10. Cover and set aside at room temperature for 1 hour or overnight in the refrigerator.
11. Bring to room temperature before using, and stir briskly or reprocess to mix.