Beef Satay with Thai Peanut Sauce

Step 1: If cooking on a barbecue or over charcoal, soak the skewers in water for 2 hours so they do not burn.

Step 2: Mix the beef and marinade together in a bowl. Cover with plastic wrap and marinate overnight. Do not shorten the marinating time, or the beef may not tenderize enough.

Step 3: Thread the beef onto skewers, using 4 pieces on each skewer.

Step 4: Heat 1 1/2 tablespoons of oil in a large nonstick pan over medium-high heat.

Step 5: Cook the skewers in batches for 2 to 2 1/2 minutes on each of all 4 sides, until deep golden and fully cooked through, about 8 to 10 minutes total. The beef should be cooked through, not medium rare; the baking soda-tenderized beef will remain succulent when well done, while medium-rare beef may be chewier.

Step 6: Transfer the skewers to a plate and rest for 3 minutes before serving with the peanut sauce.

Step 7: Place all the peanut sauce ingredients in a small saucepan over medium-low heat.

Step 8: Stir to combine, then simmer for 5 minutes, stirring occasionally. Adjust the consistency with water until the sauce is pourable but still fairly thick.

Step 9: Remove the saucepan from the heat, cover with a lid and keep the sauce warm while the skewers cook.

Step 10: Pour the sauce into a bowl. Sprinkle with some of the peanuts, stirring some through if you like.

Step 11: Pile the satay skewers onto a platter and sprinkle with the remaining peanuts, coriander and chilli.

Step 12: Serve the sauce on the side for dipping. Add jasmine rice, Thai fried rice or pineapple fried rice to complete the meal.