Exceptionnellement, l'infolettre SAQ Inspire ne sera pas envoyée cette semaine. Tous les points, rabais et l'échange des points en succursale demeurent en vigueur. 
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Ingredients
- 600 g (1 1/4 lb) beef tenderloin or sirloin
- 1 package of skewers
Marinade:
- 30 ml (2 tbsp) fresh ginger, minced
- 2 garlic cloves, minced
- 30 ml (2 tbsp) brown sugar
- 15 ml (1 tbsp) sesame oil
- 15 ml (1 tbsp) sesame seeds
- 60 ml (1/4 cup) light soy sauce
- Zest and juice of one lime
- 2.5 ml (1/2 tsp) crushed hot pepper
- 5 ml (1 tsp) ground coriander
- Ground black pepper
Sauce:
- 250 ml (1 cup) coconut milk
- 2 green onions, thinly sliced
- 1 garlic clove, minced
- 45 ml (3 tbsp) peanut butter
- 15 ml (1 tbsp) toasted and crushed peanuts
- 2.5 ml (1/2 tsp) crushed hot pepper
- 15 ml (1 tbsp) soy sauce
- Juice of one lime
Preparation
- In a dish, mix together all the ingredients for the marinade.
- Cut the meat into 7 to 8 cm (2 1/2 to 3 in.) long strips.
- Place the meat in the marinade.
- Marinate for 7 to 8 hours in the refrigerator.
- Soak the skewers in water to prevent them from burning during cooking.
- Skewer the beef strips.
- Heat the barbecue grill or preheat the oven to broil.
- Combine the sauce ingredients in a small pot and bring to a boil.
- Grill the beef for a few minutes.
- Top with sauce and serve.
Note :
Serve the beef satay on a bed of jasmine rice.
