- 1 kg beef
- 6 medium shallots
- 1 tsp chilli powder
- 2 1/2 tsp ground coriander
- 1 1/2 tsp ground cumin
- 2 tsp ground turmeric
- 2 tsp fennel seeds
- 3 garlic cloves
- 1 tsp salt
- peanut or sunflower oil
- 200 g roast peanuts
- 1 satay marinade
- 2 coconut milk
- 2 brown sugar
- 1 lemon, juiced
Trim the fat off your steak, then cut it into small bite-sized chunks and place them in a bowl.
Add to your blender: the peeled onion, chilli powder, ground coriander, turmeric, cumin, fennel seeds, garlic, 1 tbsp of brown sugar, salt, juice of half a lemon and some oil. Blend until you have a paste.
Add the marinade to the cubes of beef, saving about 2 tbsp of the mixture, and mix well.
Soak some wooden skewers, then push about 3-4 pieces of beef onto each stick. Cover the prepared skewers in cling film and leave for about 2 hours, or longer.
Grind up the peanuts in the blender.
Heat some oil in a pan, then add the reserved marinade. Fry until it turns a dark brown colour, then add 1 tbsp of brown sugar, the peanuts, a little water, juice of half a lemon, coconut milk, and cook for about 3 minutes.
Heat a griddle pan until smoking hot, drizzle over some oil, then fry your satay sticks. Cook for a few minutes on each side.
Serve the skewers with the peanut sauce.