This is for the serious meat lovers. Simply quick grilled beef is just wonderful by itself, but an easy-mix homemade peanut satay sauce can give it a lovely twist too.

Ingredients

600 g	Pure South Beef, cut into 3cm strips (Main)
1 drizzle	Olivado liquid coconut oil

Peanut satay sauce

½ cup	Fresh lime juice
3 Tbsp	Chantal Organics Smooth Peanut Butter (Main)
1 tsp	Honey
1 Tbsp	Lee Kum Kee Gluten Free Soy Sauce
1 Tbsp	Mrs Rogers Curry Powder
¼ cup	Chantal Organics coconut milk

Thai slaw

2 large	Carrots
1	New Zealand Avocado, sliced lengthwise (Main)
½ cup	Bean sprouts
½ bag	Taylor Farms Asian Chopped Salad Kit, vegetables only
1 handful	Superb Herb coriander, roughly chopped
1	Red chilli, finely chopped
2 Tbsp	Fish sauce
3 Tbsp	Fresh lime juice
2 tsp	Caster sugar

Directions

1. Take the meat out of the fridge and cut into 2-3 cm strips. Drizzle some oil, season with salt & pepper and put aside. Preheat the oven to 200C.
2. Mix all the Peanut sauce ingredients to make the Peanut Satay sauce.
3. Prepare and dress the slaw.
4. Thread the meat onto metal skewers.
5. 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.

To Serve:

SunRice Jasmine Microwave rice pouch

A handful of peanuts, toasted and roughly chopped

A handful ofSuperb Herb coriander

Beer match:Emerson’s Orange Roughy

Tip: If you are using bamboo skewers, make sure you soak them in water for at least 15 minutes before threading the meat.