Thai Teriyaki Beef Satay with Peanut Dipping Sauce

1.Prepare the Marinade: In a medium bowl, whisk together the soy sauce, mirin, honey, lime juice, grated ginger, minced garlic, sriracha, and sesame oil until well combined.

2.Marinate the Beef: Place the thinly sliced beef strips into a large zip-top bag or shallow dish. Pour the marinade over the beef, ensuring all strips are coated. Marinate in the refrigerator for a minimum of 2 hours, or up to 8 hours for maximum flavor.

3.Thread the Skewers: Remove the beef from the marinade. Thread the beef strips onto the soaked wooden skewers, weaving them back and forth in an accordion fashion. Do not pack the meat too tightly.

4.Prepare the Peanut Sauce: While the grill heats, combine all peanut sauce ingredients (peanut butter, coconut milk, soy sauce, rice vinegar, honey, sriracha, and ginger) in a small saucepan. Heat over low heat, whisking until smooth and creamy. Add hot water, 1 tablespoon at a time, until the sauce reaches your desired dipping consistency. Keep warm or serve at room temperature.

5.Preheat the Grill: Preheat your grill (gas or charcoal) to medium-high heat (about 200°C/400°F). Lightly brush the grill grates with vegetable oil to prevent sticking.

6.Grill the Satay: Lightly brush the skewered beef with a little vegetable oil. Place the satay on the hot grill. Grill for 2-3 minutes per side, turning once, until the beef is nicely charred on the edges and cooked through. Be careful not to overcook, as the thin strips cook quickly.

7.Serve: Remove the satay from the grill and arrange on a serving platter. Garnish generously with chopped cilantro and chopped roasted peanuts. Serve immediately alongside the warm peanut dipping sauce.