Beef Satay with a Peanut Dipping Sauce

Recipe courtesy Emeril Lagasse, 2002

2 pounds skirt, flank or sirloin tip steak, cut into thin, wide strips against the grain

1 cup teriyaki sauce

1 tablespoon minced ginger, plus 1 teaspoon

1 tablespoon minced garlic, plus 1 teaspoon

1 teaspoon salt

1/4 cup smooth peanut butter, plus 1 tablespoon

1/2 cup unsweetened coconut milk

1 1/2 teaspoons sesame oil

2 teaspoons soy sauce

1 teaspoon brown sugar

1 tablespoon lime juice

1/2 teaspoon Thai fish sauce

1/4 teaspoon cayenne pepper

1 tablespoon chopped cilantro

1 tablespoon toasted chopped peanuts

1 cup julienned carrots

1 cup julienned celery

2 cups shiso greens

Place the beef strips in a medium-sized bowl and pour the teriyaki sauce over them. Add 1 tablespoon of ginger, 1 tablespoon garlic and the salt to the bowl and stir to combine. Marinate, refrigerated, while you make the dipping sauce. In a small bowl, combine the remaining ginger, peanut butter and coconut milk in a small bowl and whisk together. Add the sesame oil, soy sauce, brown sugar, lime juice, fish sauce, cayenne pepper and 1 teaspoon garlic to the bowl and whisk to combine. Place the sauce in a serving bowl and garnish with the cilantro and chopped peanuts. To serve the satays, set-up a Hibachi or indoor grill on the dining table with the carrots, celery and shiso around the grill. Remove the beef strips from the refrigerator and use skewers to thread the meat. Have your guests grill the satays themselves over the grill, about 30 seconds to 1 minute on each side for medium-rare. Serve, with the dipping sauce and veggies on the side.