Ingredients

500g rump steak
1 red capsicum
1/2 brown onion
1 handful roasted peanuts for serving
12 mini skewers

For the Marinade:
1/2 cup chopped coriander leaves and root
1/4 brown onion, finely diced
1/2 red chilli
3 garlic cloves
1 tsp ginger
1 tbsp soy sauce
1 tsp fish sauce
1/2 tsp baking soda
1 tsp coconut sugar

Thai Satay Sauce:
1/4 onion
1/2 red chilli
1 garlic clove
1/2 cup Mayver’s Crunchy Peanut Butter
1 tsp fish sauce
2 tbsp coconut milk
2 tsp soy sauce
1.5 tsp rice wine vinegar (or white)
4 tbsp water
2 tsp coconut sugar
Juice from 1/2 lime

Method

1. Place the skewers in some water to soak.
2. For the marinade, dice the beef into small cubes and finely dice the coriander, onion, chilli, ginger and garlic. Place the beef and all of the ingredients for the marinade in a bowl and stir well. Leave aside to marinate while you chop the onion and capsicum in small pieces for the skewers.
3. Take two pieces of beef, a piece of capsicum and onion and thread onto a skewer until you reach the end. Keep going until you’ve run out of beef.
4. Place a pan on medium-high heat and sear for 2-3 mins on each side or until fully cooked through.
5. For the satay sauce, finely dice the onion, chilli and garlic and sauté with some olive oil in a small saucepan over medium heat. Add the rest of the ingredients for the sauce and stir continuously for about 3-4 minutes. Take off the heat and stir in the lime juice.
6. Serve the skewers on a large serving plate and place the satay sauce in a small dish. Sprinkle some roughly chopped peanuts on top and serve with some extra coriander and lime wedges.

Big thanks to the lovely @livs.table for this mouth-watering recipe.