Turmeric & Ginger Spiced Veal Satay with Coconut Milk Sauce

RH Staff

From: Chef Michael Otsuka, formerly of Verbena Restaurant, New York City. Yield: 40 skewers.

1 lb. veal top round
3 Tbsp. ground ginger
1 ¹ /2 Tbsp. ground turmeric
40 5" bamboo skewers, soaked in water for ¹ /2 hour

SATAY SAUCE:
1 Tbsp. sugar
1 cup peanuts
¹ /8 cup fresh lime juice
2 tsp. fish sauce
1 ¹ /2 tsp. soy sauce
¹ /8 cup rice vinegar
3 oz. coconut milk pinch of cayenne pepper

Place veal in the freezer until just firm but not fozen. Slice ³ /4" wide and ² 1 /2" long. Using the point of the skewer, slide them one each into the meat strips centered and in the middle. Cut skewers to shorten ends by one inch. When all skew-ers are prepped, dust with ground spices and season with salt and pepper. Sear quickly on both sides on a lightly oiled griddle. Serve immediately.

For satay sauce: Place all sauce ingredients in high speed blender and process until smooth. Serve alongside the satay skewers.

THE CATTLEMEN'S BEEF BOARD AND AMERICA'S BEEF & VEAL PRODUCERS