Thai Beef Satays with Chile Dipping Sauce (Nua Yang - Phrik nahm jim)
1 lb (450g) tender beef such as sirloin or rib eye, trimmed of any fat
2 tbsp Thai soy sauce
1 tbsp vegetable or peanut oil
1 tsp date palm sugar
3 cilantro roots*, chopped then
1/4 c Thinly sliced green onions
1 tbsp coriander seeds pinch of salt
24 white peppercorns
3 slices fresh ginger
2 stalks lernon-grass, tough outer leaves discarded, finely chopped and pounded
1 head of garlic
30-36 fresh cilantro leaves, to garnish
freshly ground black pepper
*cilantro roots pounded substitution use the lower part of the sterns, finely minced
For the Green Chile Sauce
6 fresh green Thai Dragons or 3 serrano chilies, seeded and finely minced
3-4 garlic cloves
2 cilantro roots, chopped, and pounded
dash of salt
2 tsp date palm sugar
36 fresh cilantro leaves
juice of 3 limes
2 tbsp Asian fish sauce
Soak some bamboo skewers in water for 20-30 minutes.
Cut the beef into 1 in cubes.
Combine the soy sauce, oil, sugar, and freshly ground black pepper in a medium sized bowl.
Add the cubed beef, mix to thoroughly coat the beef. Place in refrigerator to marinate the for at least 4 hours or overnight.
Pound the cilantro root, coriander seeds, salt, and peppercorns using a pestle and mortar, or in a food processor. However bruising with mortar and pestle releases the oils and true flavours best.
Add the sliced ginger, lemongrass, and garlic; continue to pound or process until it is a smooth paste.
Rub the paste all over the meat. Skewer 3 or 4 pieces of meat onto each of the bamboo skewers
Heat a grill until very hot. Rub grills with pork fat back to prevent sticking of the meat.
Grill the skewers for just a few minutes until just seared. This should take about 3 minutes or less, donít overcook them. Don't move the meat while it is cooking allow grill marks to form. Turn over and cook for 2 minutes longer, until crisp on the outside and medium rare inside.
Remove from the grill and allow them to rest for a few minutes.
Garnish with cilantro.
Green Chile Sauce
Using a pestle and mortar, pound the green chiles, garlic, and cilantro root with the salt and date palm sugar until smooth.
Add the cilantro leaves and keep pounding until a green smooth paste forms.
Add the fresh lime juice and fish sauce.
Check the seasoning. If it is very acidic, dilute with a little water.
Serve as a dipping sauce to accompany the hot beef skewers.