Back to 4 servings Beef 1 lb beef sirloin or tenderloin, cut into thin strips or 1-inch cubes 1 tsp baking soda, optional tenderizer, for cubed beef Marinade 1 medium brown onion, coarsely chopped 3 stalks lemongrass, tender inner core only, finely sliced 2 cloves garlic, peeled 1 tbsp curry powder 1 tsp ground coriander 1 tsp ground cumin 1 tsp ground turmeric 2 tbsp brown sugar 2 tbsp soy sauce, dark soy sauce works well 2 tbsp vegetable or peanut oil Peanut sauce 0.5 cup smooth peanut butter, natural works best 0.67 cup coconut milk, full fat 1 tbsp red curry paste 1.5 tbsp brown sugar 1 tbsp lime juice, from about 1 lime 1 tsp soy sauce 0.5 tsp salt, to taste 0.33 cup water, to thin sauce To cook and serve 2 tbsp vegetable oil, for cooking cucumber and red onion pieces, to serve cilantro leaves, to garnish lime wedges, optional steamed rice, to serve
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1 Step 1: Partially freeze the beef for about 30 minutes, then slice thinly against the grain into strips about 1/8 inch thick (or cut into 1-inch cubes). Soak 16 small bamboo skewers in water for at least 30 minutes.2 Step 2: Blend the onion, lemongrass, garlic, curry powder, coriander, cumin, turmeric, brown sugar, soy sauce and oil into a smooth paste.3 Step 3: Heat the oil in a small pan over medium heat, add the paste and stir-fry until fragrant and the oil begins to separate, about 3 to 5 minutes. Cool slightly, then reserve half for the peanut sauce and set the rest aside.4 Step 4: Toss the beef with the cooled marinade (and the baking soda if using cubes), cover and refrigerate for at least 1 hour, or up to overnight.5 Step 5: For the peanut sauce, combine the reserved paste with the coconut milk, peanut butter, red curry paste, brown sugar, soy sauce and salt in a small saucepan. Simmer over medium-low heat for about 5 minutes, stirring, until glossy, adding water a spoonful at a time to reach a pourable but thick consistency. Stir in the lime juice and keep warm.6 Step 6: Thread 3 to 4 pieces of marinated beef onto each soaked skewer, leaving a little space at the ends.7 Step 7: Heat a grill pan, griddle or large nonstick skillet over medium-high heat with a little oil. Cook skewers in batches for 2 to 3 minutes per side, turning until deep golden and charred on all sides, about 8 to 10 minutes total. Beef should be medium well done, not pink inside: cook until just cooked through, as medium-rare beef turns chewy.8 Step 8: Rest the skewers on a plate for 3 minutes. Serve hot with the warm peanut sauce for dipping, garnished with cilantro and lime wedges, alongside cucumber, red onion and steamed rice.getsaucepan.com/r/5e2117b3-4bda-5346-be33-1ac3ff19a697
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