FOR THE BEEF SKEWERS:
- 500g (1lb) steak (fillet, sirloin or rib-eye) cut into 5mm (¼in)strips
- 3tbsp vegetable oil
- 1 long red chilli, finely chopped
- 1 clove of garlic, crushed
- The juice of 1 lime
- 1tsp sugar
- 2tsp fish sauce
FOR THE SATAY SAUCE:
- 2tbsp vegetable oil
- 2 large shallots, peeled and finely chopped
- 2 cloves of garlic, finely chopped
- 2cm (¾in) piece of flesh ginger, grated
- 1-2 long red chillies, finely chopped
- 1½tbsp light soy sauce
- 250ml (8fl oz) coconut milk
- 1tbsp caster sugar
- 125g (4oz) crunchy peanut butter
- 2-3tbsp coriander leaves, to garnish
- 2 limes, quartered, to garnish
- Place the steak strips in a ceramic dish. Mix the vegetable oil, chilli garlic, lime juice, sugar and fish sauce in a small bowl and brush over the meat. Cover with plastic wrap and marinate in the fridge for a few hours, or over night.
- To make the satay sauce, heat the oil in a saucepan over a medium heat. Add the shallots and cook for about 5 minutes, or until they soften. Add the garlic and chilli, and cook for a few more minutes. Add the soy sauce, coconut milk and sugar, stirring to dissolve. Bring to the boil, then immediately remove form the heat and stir in the peanut butter. Mix well until combined.
- Thread the beef onto soaked wooden skewers. Cook them under a hot grill or in a heavy griddle or frying pan for about 2 minutes each side, or until browned. Serve with the satay sauce, and garnish with coriander leaves and wedges of lime.
The satay sauce is lightly spiced and full of peanuts. The secret to the recipe is to use crunchy peanut butter.