Ingredients

• ½ cup creamy peanut butter

• ⅓ cup tamari/soy sauce

• 2-3 tbsp Thai red curry paste

• 1 tbsp chopped pickled ginger

• 1 tbsp toasted sesame oil

• 1/4 sweet chili sauce

• 1/3 cup tamari/soy sauce

• 6 cloves garlic, chopped

• 1 tbsp fresh grated ginger

• 2 tbsp chili paste (Thai curry or Gochujang)

• 500g cubed rump tail

• Steamed brown rice or coconut rice, to serve

• Limes or lemon slices to serve

• Sliced avocado

• Toasted sesame seeds

• Chopped cilantro or basil, for serving

• Pickled cucumbers

Method

1. To make the peanut sauce. Add all ingredients to a glass jar or blender and blend to combine, adding water as needed to thin the sauce.

2. In a bowl, mix the sweet Thai chili sauce, tamari/soy sauce, garlic, ginger, and chili paste. Add the beef and toss. If time allows, let it sit for 10 minutes to deepen the flavor.

3. Thread the beef onto the skewers.

4. Set your grill, grill pan, or skillet to medium-high heat. Grill the skewers until lightly charred, turning them occasionally throughout cooking, about 8 to 12 minutes total, depending on your desired doneness.

5. Serve the steak over plates of rice with limes, avocado, sesame seeds, cilantro, pickled cucumbers, and peanut sauce. Keep extra peanut sauce on the side for dipping. Enjoy!