Time to cook:
Rare: 2Â½ minutes on each side
Medium: 4 minutes on each side
Well done: 6 minutes on each side
450g (1lb) lean beef sirloin, rump or topside steaks, cut into 2.5cm (1inch) cubes
30ml (2tbsps) coconut milk
5ml (1tsp) light soft brown sugar
1 red chilli, deseeded and finely chopped
1 garlic clove, peeled and finely crushed
Salt and pepper
1 large handful freshly chopped coriander
Extra coriander leaves and finely chopped red chilli, to garnish
1. Prepare the marinade ingredients in a large shallow bowl.
2. Thread equal amounts of the beef cubes onto 4 short metal or wooden skewers, place into the marinade and coat the beef cubes. Cover and marinate in the refrigerator for 20 minutes.
3. Cook the steaks according to preference on a preheated grill or barbecue, turning once.
4. Serve the satays scattered with extra coriander leaves and chopped red chilli.
Serve the satays with crusty bread and a spinach and tomato salad with elderflower dressing.
Tip: If using wooden skewers soak in cold water for 20-30 minutes.