INGREDIENTS:

300g Angus Beef schnitzel (sliced into thin strips)
2 tbsp oil

SATAY SAUCE:
100g ginger peeled & finely grated 6 cloves garlic
Crushed 3 white onions
Finely sliced 1 tbsp curry powder
1/2 tsp chili powder
330ml coconut cream
4 tbsp soy sauce
1 litre vegetable stock
6 tbsp peanut butter (or smooth almond butter)
Sea salt and pepper
2 cups fresh coriander
Ripped into large pieces
2 limes cut in half

METHOD:

Place 1 tbsp of oil into a heavy based pan and slowly saute the onions, garlic and ginger. 

Add in the spices and continue to saute for two minutes. 

Add in the coconut cream, soy sauce and vegetable stock. 
Slowly simmer for 30 minutes. 

Using a stick blender or food processor, blitz the mixture while slowly adding in the peanut butter. Check the seasoning and add a touch of salt if required. 

Spoon satay back into a pot and heat gently.

Place a clean pan onto the heat or heat an outdoor BBQ. Toss the remaining oil through the beef and season with a pinch of sea salt and cracked pepper.

Quickly saute the beef, getting maximum colour onto the meat as fast as you can. Cooking on the char-grill works well.

Place the meat into the satay sauce and finish by mixing in the fresh coriander, reserving a little bit for garnish.

TO SERVE:
Serve over some steamed rice with remaining coriander and squeezed lime wedges.