Beef Satay Spoons
If spoons are too fiddly (Amazon is the answer if you don’t find them elsewhere), then this is delicious served with noodles and bok choi as a main course.
Fillet of beef
175g Dry roasted peanuts
2 red chillis, as hot as you dare serve to your guests!
2 spring onions
- Whizz the peanuts in a blender and add oil and warm water to make it into a paste. Add chilli and a little lime juice to taste.
- Fry the beef in hot oil for about 3-4 minutes on each side for medium rare. Let it rest.
- Chop spring onions and chilli into the hot oil along with more oil if the pan is a a little dry (be careful on the chilli; you may not need to add any depending on the heat of the chilli in the peanut sauce). Add a sprinkling of fish sauce. Be careful not to add to much fish sauce as you do not want it to be too salty. No more than half a tablespoon should be enough. If you add too much, try the addition of some lime juice. Sorry not to be more definite on quantity here but really the reason is all in its being difficult to judge without knowing the strength of the chilli used. I find they vary so enormously, as does their availability.
- Thinly slice the beef and lay a piece on the spoons. Put a small teaspoon of the satay sauce on top.
- Use another teaspoon to add some spring onion and chilli oil mix from the pan.
- Serve warm.