Satays, or marinated skewered meats, are common to the cuisines of most South East Asian countries - and given Burma's proximity with these, it's no surprising that they'd be found here as well. This particular recipe wasn't complicated to make and didn't have any "exotic" ingredients, and yet it was pretty good. Mike really liked it, but I was a bit less enthusiastic about it. I found it, all in all, too salty. If I was to make it again I'd use much less soy sauce and I'd increase the honey.

I grilled them in my George Foreman grill for 3 minutes, but I'm sure they'd be even better grilled in a regular grill. I served them with mixed veggies.

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Beef Satay

Ingredients

• bamboo skewers
  
  
• 1 lbs beef (I used top sirloin), in cubes or strips
• 1/2 cup soy sauce
• 2 Tbsp. honey
• Juice of half a lime
• 1 Tbsp. curry powder
• 1 tsp. chili powder
• 1 cup chopped onion
• 2 Tbsp. chopped garlic

Instructions

Submerge the bamboo skewers in water for 30 minutes.

Mix the beef with the rest of the ingredients. Marinate for at least 30 minutes. Thread onto the bamboo skewers.

Grill for 6 minutes, turning once. Serve.

Adapted from a recipe at Innwa.com