500 g beef
4 tablespoon(s) olive oil
zest, of 2 limes
juice, of 2 limes
10 g ginger
2 teaspoon(s) garlic
1 tablespoon(s) soy sauce
1 tablespoon(s) fish sauce
1 chili pepper
1 teaspoon(s) cumin
1 teaspoon(s) brown sugar
1 teaspoon(s) turmeric
1 teaspoon(s) coriander
1-2 tablespoon(s) olive oil
1 onion
1 clove of garlic
1 teaspoon(s) brown sugar
1 tablespoon(s) fish sauce
100 g coconut milk
juice, of 1 lime
1 tablespoon(s) ketchup
50 g peanut butter


1.In a bowl add the lime zest and juice, the ginger and the garlic grated, the soy sauce and the fish sauce, the chili pepper finely chopped, the cumin, the sugar, the turmeric, the coriander, pepper, and mix.
2.Cut the beef into very thin strips, 1 cm each, and add them to the bowl with the marinade. Ideally, you should cover the bowl with plastic wrap and refrigerate it for 2-3 hours to marinate.
3.Place a grill pan over high heat and add 2 tablespoons olive oil.
4.Thread the beef strips onto skewers and cook for 2 minutes on each side. Cook the skewers in two batches.
5.Place a frying pan over high heat and add the olive oil.
6.Finely chop the onion, the garlic, and add them to the pan. Add the sugar and mix until caramelized.
7.Add the fish sauce, the coconut milk, the lime juice, the ketchup, the peanut butter, salt, pepper, and mix. Simmer for 1-2 minutes until the sauce thickens.
8.Transfer to a blender and beat until there is a smooth sauce.
9.Serve the skewers with the sauce, the chili pepper finely chopped, the coriander, and the peanuts.

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