Ingredients

2lbs/900g skirt, flank or sirloin tip steak, cut into thin, wide strips against the grain 

1 cup/250ml teriyaki sauce 

1 tablespoon/15ml minced ginger, plus 1 teaspoon 

1 tablespoon/15ml minced garlic, plus 1 teaspoon 

1 teaspoon/5ml salt 

1/4 cup/57g smooth sunflower butter, plus 1 tablespoon/15ml

1/2 cup/113g unsweetened coconut milk 

1 1/2 teaspoons/7ml sesame oil 

2 teaspoons/10ml soy sauce 

1 teaspoon/10ml brown sugar 

1 tablespoon/15ml lime juice 

1/2 teaspoon/10ml Thai fish sauce 

1/4 teaspoon/5ml cayenne pepper 

1 tablespoon/15ml chopped cilantro 

1 tablespoon/15ml toasted chopped peanuts 

1 cup/50g julienned carrots 

Directions:

Place the beef strips in a medium-sized bowl and pour the teriyaki sauce over them. Add 1 tablespoon of ginger, 1 tablespoon garlic and the salt to the bowl and stir to combine. Marinate, refrigerated, while you make the dipping sauce. In a small bowl, combine the remaining ginger, peanut butter and coconut milk in a small bowl and whisk together. Add the sesame oil, soy sauce, brown sugar, lime juice, fish sauce, cayenne pepper and 1 teaspoon garlic to the bowl and whisk to combine. Place the sauce in a serving bowl and garnish with the cilantro and chopped peanuts. To serve the satays, set-up a Hibachi or indoor grill on the dining table with the carrots, celery and shiso around the grill. Remove the beef strips from the refrigerator and use skewers to thread the meat.