Ingredients

The following ingredients have 2 Servings
  • 2 pounds flank steak ((substitute skirt steak or tri-tip))
  • 15 bamboo skewers
  • 4 tablespoons fish sauce
  • 2 tablespoons honey
  • 4 cloves garlic (minced)
  • 2 tablespoons soy sauce
  • 1/2 cup cilantro
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric
  • 2 tablespoons tamarind pulp
  • 2 tablespoons lemongrass
  • 2 tablespoons oil ((canola, peanut, vegetable))
  • 1 tablespoon tamarind pulp ((soaked in 1 tablespoon water))
  • 1/2 cup creamy peanut butter
  • 4 tablespoons canola oil ((substitute vegetable or peanut oil))
  • 1/2 cup water
  • 2 teaspoons coconut sugar ((substitute honey))
  • 1 teaspoon soy sauce
  • 1 teaspoon fish sauce
  • 1 Thai chili (stem removed)

Instruction

  • Slice the beef into 1 inch cubes and set aside.
  • Combine all the marinade ingredients in a bowl and mix well to combine. You may need to use the back of a spoon to break up the tamarind pulp. You can also use a blender if you'd like the marinade to be more uniform. 
  • Add beef, mix and refrigerate for 24 hours or overnight.
  • Remove the beef from the fridge and put on bamboo skewers. **to prevent the bamboo skewers from burning, soak them in water for 20 minutes before skewering the beef.
  • Heat grill to 400F. Cook beef skewers about 10-15 minutes, flipping every couple of minutes to ensure even cooking.
  • Let rest for 5 minutes. Serve with basmati rice and peanut dipping sauce.