How to make it
Take the meat out of the fridge and cut into 2-3 cm strips. Drizzle some oil, season with salt & pepper and leave until you are ready to cook. Preheat the oven to 200°C.
Mix all the Peanut sauce ingredients to make the Peanut Satay sauce. Prepare and dress the slaw.
Thread the meat onto metal skewers.
Grill or roast the beef skewers on a baking sheet in the hot oven for 10 minutes, turning once. Serve hot or at room temperature, with the sauce for dipping accompanied by jasmine rice and the carrot avocado Thai slaw.
Hazy, hoppy pale ale with a tropical fruit aroma compliments very well with the Asian spice and flavour.Tip: If you are using bamboo skewers, make sure you soak in water for at least 15 minutes before threading the meat.