1kg rump steak, cut into bite-sized chunks
1 medium onion, finely chopped
4 large cloves of garlic, finely chopped
5 tbsp sweet soy sauce
2 tbsp peanut oil
½ tsp salt
1 teaspoon ground coriander
Macadamia & Chili Sauce
1 tbsp macadamia or peanut oil
2 cloves garlic, crushed
1 tsp fish sauce
4 shallots, finely chopped
125ml coconut cream
1 tbsp palm sugar
½ cup (70g) macadamias, roasted
3 large mild red chillies, chopped
1 tsp finely chopped lemongrass
1 tbsp soy sauce
For the beef, combine the marinade ingredients in a large bowl, add the beef and stir. Cover and marinate in the fridge for 3 to 4 hours, stirring occasionally.
For the macadamia & chilli sauce, heat the oil in a small saucepan over a medium heat. Then add the garlic, fish sauce and shallots and sauté for 3 minutes. Add the coconut cream & sugar, bring to the boil then reduce to a simmer for 1 minute. Remove from the heat.
Put the macadamias, chillies, lemongrass & soy sauce in a blender or small food processor, pulse until combined then add the coconut cream mixture and pulse until well mixed.
Once the meat is marinated, thread evenly onto the skewers, making sure you leave room so you can use the stick as a handle. Heat a barbeque or grill to medium heat and cook skewers for 6-8 minutes or until beef is cooked to your liking, turning occasionally.
While the skewers are cooking, gently warm the sauce over the stove. Serve the beef skewers with the macadamia and chilli sauce, lime wedges and steamed jasmine rice.