Beef Satay with Peanut Sauce

Instructions

1. Prepare the marinade
   In a large bowl, combine soy sauce, 1 tablespoon vegetable oil, brown sugar, half the minced garlic, half the grated ginger, ground coriander, and ground turmeric. Mix well until sugar is dissolved.
2. Marinate the beef
   Add the sliced beef to the marinade, ensuring all pieces are well coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor. If using wooden skewers, soak them in water during this time to prevent burning.
3. Make the peanut sauce
   In a medium saucepan over medium-low heat, add the remaining tablespoon of oil. Sauté the remaining garlic and ginger until fragrant, about 1 minute. Add the peanut butter, coconut milk, lime juice, and sriracha. Stir constantly until smooth and slightly thickened, about 3-5 minutes. If the sauce is too thick, gradually add water until desired consistency is reached. Remove from heat and set aside.
4. Thread the beef
   Remove beef from marinade and thread onto the pre-soaked skewers, folding or weaving longer pieces to create a compact arrangement. Discard the remaining marinade.
5. Grill the satay
   Preheat a grill or grill pan to medium-high heat. Lightly oil the grates. Grill the skewers for 2-3 minutes per side, or until the beef is cooked through with nice grill marks. Be careful not to overcook as the thin slices will dry out quickly.
6. Serve
   Arrange the grilled beef satay on a serving platter. Reheat the peanut sauce if needed, adding a splash more water if it has thickened too much. Transfer the sauce to a serving bowl. Garnish with lime wedges and chopped cilantro if desired.