Ingredients
BEEF
- 4 tablespoons fish sauce
- 4 tablespoons tamari
- 3 tablespoons olive oil
- 4 tablespoons brown sugar
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 stalk lemongrass, finely chopped (reserve 1 teaspoon for the peanut sauce)
- 1/3 cup lightly packed coriander, finely chopped, plus extra to garnish
- 1 kg beef schnitzel, cut into thirds longways
- Red chilli, thinly sliced, to garnish
PEANUT SAUCE
- ½ cup peanut butter
- ¼ - 1/3 cup coconut cream
- 2 tablespoons lime juice
- 1 small clove garlic, minced
- 1 teaspoon freshly grated ginger
- 1 teaspoon finely chopped lemongrass (reserved from above)
- ½ teaspoon cumin
- ½ teaspoon coriander
- ½ teaspoon cinnamon
- Pinch chilli flakes (optional)
Method:
Put the marinade ingredients into a shallow dish big enough to fit all the meat and mix well to combine. Add in the meat and, using clean hands, mix well to coat all the meat in the marinade. Cover and refrigerate for 2-4 hours or overnight.While the meat is marinating, make the peanut sauce (if you are going to make and freeze, make the peanut sauce on the day you will eat the satay beef). Put all the ingredients into a small bowl and mix well. Add more lime juice if too thick. Set aside.
Heat a heavy-bottomed frying pan over a high heat. Add in some olive oil and once hot, cook the meat in batches (so that it doesn’t stew) until browned on both sides and just cooked through. This will only take a minute or so. Remove from the pan and repeat with remaining beef.
Serve on top of rice, rice noodles or in rice paper rolls or sushi. Garnish with red chilli and extra coriander and serve with the peanut sauce.
