Method

1. Combine the steak with the garlic, ginger, and fish sauce and marinate, covered, in the refrigerator for at least 3 hours. Soak eight wooden skewers in cold water for 1 hour.

2. To make the satay sauce, heat the peanut oil in a saucepan over medium heat. Cook the shallots, garlic, chilies, and ginger, stirring occasionally, for 5 minutes or until the shallots are golden. Reduce the heat to low and add the peanut butter, coconut milk, soy sauce, palm sugar, fish sauce, lime leaf, and lime juice. Simmer for 10 minutes or until thickened, then remove the lime leaf.

3. Thread the beef onto the skewers and cook on a barbecue or ridged grill pan over high heat for 6–8 minutes or until cooked through, turning halfway through the cooking time. Top with the satay sauce and garnish with the julienned chilies. Serve with rice.