Directions

BEEF MARINADE

1. Start by making the marinade for the beef. Toast the coriander seeds, cumin seeds, and black peppercorns in a small frying pan over medium heat. Transfer them to a mortar and pestle and pound for 1-2 minutes before adding the ginger and lemongrass.
2. Pound this mixture for another 2-3 minutes before adding 1 tablespoon of palm sugar, salt, and vinegar. Mix well, then add 150ml (about 2/3 cup) of coconut milk. Mix one last time, then pour over the beef, mixing well.
3. Place in the fridge to marinate for at least 2 hours, but overnight is preferable.

PEANUT SAUCE

1. To make the peanut sauce, toast your peanuts until well browned, then crush them in a mortar and pestle for 3-4 minutes.
2. In the same pan used for the peanuts, add a small amount of oil over medium heat, then add your red curry paste and sauté for 1-2 minutes.
3. After that, add 200ml (about ¾ cup) of coconut milk, 1 tablespoon of palm sugar, and the tamarind puree.
4. Cook on medium-low heat for 6-7 minutes, before seasoning with fish sauce and adding the crushed peanuts. Stir well, and it's ready to serve.

THAI BEEF SATAY

1. Skewer the marinated beef cubes and grill, ideally over charcoal. If you don't have access to a charcoal barbecue, you can grill them on a gas barbecue or even under your oven's grill, if necessary. Grill the beef for 1-2 minutes on each side until you achieve a nice colour and it's ideally still rosy pink in the middle.
2. Serve the beef hot, accompanied by plenty of the peanut dipping sauce, and if serving as a main meal, also include some sticky rice and pickled cucumbers.