Beef Satay with Mushrooms and Coconut Peanut Sauce

Ingredients

• 3/4 cup kecap manis or oyster sauce
• 1 large shallot , thinly sliced (about 1/3 cup)
• 2 large garlic cloves , finely chopped
• 1 tablespoon finely chopped fresh lemongrass (from 2 stalks)
• 2 teaspoons ground coriander
• 2 teaspoons grated peeled fresh ginger
• 1 teaspoon kosher salt
• 1 teaspoon fish sauce
• 1 teaspoon vegetable oil
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground white pepper
• 1 pound skirt steak , flank steak, or bavette steak, cut into 1-inch pieces
• 3/4 teaspoon ground cumin
• 1 pound mixed fresh baby portobello and baby shiitake mushrooms, stemmed (about 5 1/2 cups)
• 2 tablespoons water
• 2 tablespoons lime juice
• 8 to 10 (8-inch) wooden skewers
• 1/2 cup well-stirred unsweetened coconut milk
• 1/4 cup creamy peanut butter
• 2 tablespoons fresh lime juice
• 2 teaspoons coconut sugar , jaggery, demerara sugar, or honey
• 2 teaspoons soy sauce , plus more to taste
• 2 teaspoons sriracha or chile oil
• 2 teaspoons finely chopped fresh cilantro
• 1 garlic clove , finely chopped
• Crushed peanuts and chopped fresh cilantro leaves, for garnish

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