Beef Skewers with Satay Sauce

2 ribeye steaks (about 500g)
2 lemongrass stalks
Vegetable oil
8 bamboo skewers, soaked in water

The Marinade
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon chilli powder
1 teaspoon sugar
½ teaspoon salt
1 lemongrass stalk, finely chopped

The Satay Sauce
2 lemongrass stalks, finely chopped
20g ginger, finely chopped
3 garlic cloves, finely chopped
½ red onion, finely chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon chilli powder
1 teaspoon sugar
½ teaspoon salt
200g roasted peanuts, roughly crushed (or smooth peanut butter)
2–3 tablespoons tamarind paste
250ml water
1 tablespoon vegetable oil

To Serve
½ cucumber, sliced
¼ red onion, finely sliced
Small handful fresh coriander, chopped
1 red chilli, finely sliced
Juice of ½ lemon
Salt and black pepper

PREPARATION

1. Lightly bash the ribeye using the back of a knife to tenderise it, then slice into long strips.
2. Mix the beef with the turmeric, coriander, chilli powder, sugar, salt and finely chopped lemongrass, then marinate for at least 2 hours.
3. Pound the lemongrass, ginger, garlic, onion and the remaining satay sauce spices into a smooth paste.

COOKING

1. Heat the oil in a wok and fry the spice paste over a medium heat until fragrant.
2. Add a little water, then stir in the crushed peanuts and tamarind paste. Simmer gently until thick and creamy, adding more water if needed.
3. Thread the marinated beef strips onto the soaked bamboo skewers in a ribbon pattern.
4. Heat a griddle pan over a medium-high heat and lightly oil the surface.
5. Cook the skewers for 2–3 minutes on one side until lightly charred.
6. Turn and cook for a further 2–3 minutes, then remove and rest briefly.
7. Mix together the cucumber, red onion, coriander, chilli, lemon juice, salt and black pepper to make a simple salad.
8. Spoon the warm satay sauce into a serving bowl.
9. Serve the beef skewers with the satay sauce and fresh salad.

School of Wok Tips

• Bashing the beef before slicing helps tenderise it and makes it easier to thread onto the skewers.
• Soak wooden skewers for at least 30 minutes to stop them burning during cooking.
• Don't overcook the beef—thin strips cook very quickly and stay much more tender.
• Chunky or smooth peanut sauce both work well, depending on your preferred texture.

FAQs

Can I use another cut of beef?
Yes, sirloin, rump or bavette all work well when sliced thinly.

Can I cook these on a barbecue?
Absolutely. Cooking over charcoal adds an authentic smoky flavour that pairs perfectly with the satay sauce.

Can I use peanut butter instead of roasted peanuts?
Yes, smooth peanut butter is a great shortcut and creates an equally rich, creamy satay sauce.