Beef Satay Sticks with Coconut Peanut Sauce

Preparation Time : 10 mins
Cooking Time : 3 mins
Serves : 16
Difficulty : Easy

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500g thinly sliced beef steak (fillet or rump)

For the marinade: 
2 tablespoons soy sauce
2 – 3 cloves garlic, crushed (1 teaspoon)
1 tablespoon fresh ginger, grated
1 tablespoon Chelsea Dark Cane Sugar
2 tablespoons Simply Pure Refined Coconut Oil

For the Coconut Peanut Sauce:
1/4 cup Simply Pure Refined Coconut Oil
1 teaspoon crushed garlic 
1 large onion, finely chopped
1 teaspoon ground chilli (or to taste)
1 cup crunchy peanut butter
2 tablespoons soy sauce
2 tablespoons lemon juice
1/2 cup Chelsea Dark Cane Sugar
1 1/2 cups coconut cream
salt and pepper to taste


For the marinade: 
Mix ingredients and marinate meat overnight. Soak 16 bamboo skewers in water for 30 minutes. Thread meat onto skewers and BBQ over a grill for 2 – 3 minutes, turning frequently. Serve with Coconut Peanut Sauce.

For the Coconut Peanut Sauce:
In a saucepan, heat oil. Add garlic, onion and chilli powder and cook for 2 minutes over medium heat. Stir in the peanut butter, soy sauce, lemon juice and dark cane sugar. Add coconut cream, bring to the boil and season with salt and pepper. Serve over beef or chicken satays or with burgers.

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