These skewers are Aussome. What more can we satay?
1 pound Australian beef stew meat
3 green onions
¼ cup fresh peanut butter*
2 teaspoons soy sauce
1 teaspoon lemon juice
1-2 teaspoons sugar
1 clove garlic, crushed
1 teaspoon sweet chili sauce, or to taste
½ papaya, flesh mashed
juice of ½ lime
2 tablespoons finely chopped cilantro
pinch brown sugar
1 teaspoon fresh chopped green chili
Trim beef and cut into 1-inch cubes. Peel green onions and cut diagonally into 1-inch pieces.
Combine satay sauce ingredients in a bowl and mix to a smooth paste. Add water if necessary to make a thick sauce consistency. Add the beef, cover and refrigerate 30 minutes to 1 hour.
Combine papaya relish ingredients and mix well. Refrigerate until ready to serve.
Soak 10 bamboo skewers in cold water 20 minutes to prevent burning. Remove beef from satay sauce, brushing off excess, and thread onto skewers alternately with green onions. Heat a barbecue or grill to high and cook skewers, turning for 4-5 minutes or until cooked as desired.
Serve with papaya relish for dipping.