-
1
You will need 8 bamboo skewers for this recipe.
-
2
Before you start, soak them in hot water for appproximately 20 minutes.
-
3
Slice the steak lengthways into 5mm thick strips.
-
4
When you lay them flat, they will be 2.5 cm wide and about 12 cm long, depending upon the length of your steak.
-
5
Place the steak strips into a bowl with the soy sauce, sugar and vinegar.
-
6
Stir well together and leave to marinate for at least 15 minutes and up to 2 hours.
-
7
Meanwhile, make the satay sauce: place the peanuts and the garlic and the food processor and whizz until very finely chopped.
-
8
Add the coconut cream and whizz again until well blended.
-
9
Pour into a small pan and heat gently for 3-4 minutes until the sauce darkens and thickens slightly.
-
10
Add the soy sauce and lime juice to taste, then remove from the heat.
-
11
Thread the steak onto the bamboo skewers-make a concertina with each strip so that each skewer passes through several times-and place on a foil lined baking sheet.
-
12
Cook under a hot grill for 2-3 minutes on each side until browned but still pink in the centre.
-
13
You can cook them longer if you like your steak beeter done.
-
14
Pour the warm satay sauce into a serving bowl and sprinkle with the crushed chillies.
-
15
Arrange the beef sticks on a platter, garnish with corriander or salad onions and serve with the sauce for dipping.
