- 600g beef, cut into 3cm strips (we love Pure South)
- A drizzle Chantal Organics Coconut Oil
- For the Peanut Satay Sauce
- 3 tbsp Chantal Organics Classic Smooth Peanut Butter
- 1/2 lime juice
- 1 Tbsp Chantal Organic Creamed Honey
- 1 Tbsp Chantal Organics Tamari Soy Sauce
- 1 Tbsp curry powder (we love Mrs. Rogers)
- 1/4 cup Chantal Organics Coconut Milk
- For the Avocado Carrot Thai Slaw
- 2 large carrots, coarsely grated
- 1 avocado, sliced lengthwise (we love NZ Avocado)
- 1/2 cup bean sprouts
- 1/2 bag chopped salad kit Asian, vegetables only (we love Taylor Farms)
- Handful roughly chopped coriander (we love Superb Herb)
- Thai Slaw Dressing
- 1 small red chilli, finely chopped
- 2 Tbsp fish sauce
- 3 Tbsp lime juice
- 2 Tbsp caster sugar
- To Serve
- A pouch jasmine rice (we love SunRice)
- A handful of peanuts, toasted and roughly chopped
- A handful of coriander (we love Superb Herb)
- Beer Match: Emerson’s Orange Roughy
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 200C.
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.
If you are using bamboo skewers, make sure you soak in water for at least 15 minutes before threading the meat.
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