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1
Put 30 to 36 wooden skewers in a bowl or other container and add cold water to cover.
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2
Let soak an hour or longer.
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3
Preheat charcoal grill or kitchen broiler.
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4
Slice beef with the grain into slices about 1/8 inch thick.
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5
Cut slices into pieces about 1-inch square.
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6
There should be about 3 cups loosely packed.
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7
Put pieces in a bowl.
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8
Sprinkle beef with coriander, cumin, fennel, pepper and turmeric.
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9
Set aside.
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10
Put pieces of lemon grass or lemon grass powder, shallots, garlic and water in the container of an electric blender and blend thoroughly.
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11
Pour and scrape this mixture over the beef and mix with the fingers.
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12
Add sugar, salt and Worcestershire sauce and blend.
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13
Set aside for one hour.
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14
Drain skewers and thread 4 to 6 pieces of beef, arranging them quite close together, on each skewer.
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15
Blend the oil and coconut cream or milk.
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16
Arrange skewered meats on charcoal grill or under broiler.
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17
Cook 4 to 6 minutes, depending on whether meat is to be medium cooked or well done.
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18
Turn skewers so that pieces cook evenly.
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19
As meat cooks brush generously with oil-coconut mixture.
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20
Serve with satay sauce as a dip.
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21
Serve neatly trimmed pieces of raw onion and cucumber as accompaniment.
