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INGREDIENTS: BEEF & MUSHROOM SATAY 3/4 cup oyster sauce 1 large, thinly sliced shallot 2 finely chopped garlic cloves 1 tablespoon(2 stalks) finely chopped fresh lemongrass 2 teaspoons ground coriander 2 teaspoons grated and peeled fresh ginger 1 teaspoon kosher salt 1 teaspoon fish sauce 1 teaspoon vegetable oil 1/2 teaspoon ground nutmeg 1/4 teaspoon white pepper 1 pound skirt steak, flank steak, or bavette steak, cut into 1-inch pieces 3/4 teaspoon ground cumin 1 pound fresh baby portobello and baby shitake mushrooms, stemmed 2 tablespoons water 2 tablespoons fresh lime juice COCONUT: PEANUT SAUCE 1/2 cup well-stirred unsweetened coconut milk 1/4 cup creamy peanut butter 2 tablespoons fresh lime juice 2 teaspoons coconut sugar or honey 2 teaspoons soy sauce or more to taste 2 teaspoons sriracha or chile oil 2 teaspoons finely chopped fresh cilantro 1 garlic clove finely chopped DIRECTIONS Process the first 11 ingredients in a food processor until mostly smooth, about one minute. Reserve a 1/4 cup of this mixture in a small bowl; evenly divide the remaining mixture between two large Ziploc bags.
