Wooden skewers – soak in water for about 30 minutes to prevent burning.
Cubed roast beef or sandwich steaks cut into pieces
MARINADE - 2.5 cm (1 inch) piece ginger, grated, 2 cloves garlic, crushed and 80 ml 1/3 cup) low-salt soy sauce
3 teaspoons sesame oil (mix together and cover the beef – marinade for 6 hours if you have time!)
375 g (13 oz) crunchy peanut butter 250 ml low-salt chicken stock
2 tablespoons low-salt soy sauce1 tablespoon lemon juice
2 teaspoons sambal oelek or hot chilli sauce
1 clove garlic, crushed
2 teaspoons sugar
2-3 tablespoons boiling water
Lime wedges, to serve
To make the satay sauce, in a saucepan over medium heat, place the peanut butter, stock, soy sauce, lemon juice, sambal oelek (or hot chilli sauce), garlic and sugar and stir until combined; do not bring to the boil. Remove from the heat and set aside. The satay sauce will thicken as it cools.
Just before serving, add the boiling water to the satay sauce and stir until smooth.
Thread about 4 pieces of the beef onto each skewer until all the beef has been used. You can also thread some Spanish onion, capsicum, cherry tomatoes and a mushroom
Heat a barbecue grill-plate to high. Barbecue the skewers for a few minutes on each side, until cooked to your liking, ensuring the chicken is cooked through.
Lay the skewers on a platter and drizzle with the satay sauce. Serve with Iime wedges for squeezing and the remaining satay sauce in a bowl.