Serves 4

Ingredients

500 g rump steak, cut into bite-size pieces
1/2 cup coconut cream
4 shallots, finely chopped 1 clove garlic, crushed 1 tablespoon soy sauce 1 tablespoon fish sauce
1 red chili, seeded and chopped
2 stalks lemongrass, finely chopped 1 teaspoon honey
1/2 teaspoon ground cumin
Bamboo skewers, soaked in water for 30 minutes
1/2 cup peanut butter
1/4 cup coconut cream, extra 1 tablespoon soy sauce, extra 2 teaspoons lemon juice
1 teaspoon grated fresh ginger

Method

1. Place the steak in a bowl. Combine the coconut cream, shallots, garlic, soy sauce, fish sauce, chili, lemongrass, honey and cumin in a bowl. Pour over meat and mix well to coat evenly. Cover and refrigerate for at least 4 hours, or overnight.
2. Drain meat and reserve marinade. Thread meat onto skewers. Brush with marinade and barbecue over medium heat for 4-5 minutes each side or until cooked to taste, basting with marinade while cooking.
3. Meanwhile, place the peanut butter in a saucepan with the coconut cream, extra soy sauce, lemon juice and ginger. Heat to boiling point then simmer, stirring, for 2 minutes.
     4. Serve with the beef satays accompanied by steamed rice and side