Beef Satay with Garlic and Ginger

Ingredients

• 600 g beef fillet (prepped)
• 40 ml soy sauce
• 6 tbsp sesame oil
• 1 tbsp curry powder
• 6 cloves garlic
• 2 bulbs fennel
• 1 onion
• 3 cloves clove
• 0.5 tsp chili powder
• 120 ml coconut milk
• 50 ml Vegetable broth
• 4 cm fresh ginger

Instructions

1. 1.

   Wash the meat, pat dry, trim and cut into bite‑size cubes.

2. 2.

   Whisk soy sauce, 2 tbsp oil and curry into a marinade and marinate the meat cubes for about 1 hour.

3. 3.

   Peel the garlic, chop 2 cloves and quarter the remaining cloves. Clean the fennel, wash, quarter, remove the tough core, dice finely and stir‑fry in 2 tbsp hot oil in a wok. Peel the onion, finely chop, add with spices and sauté for 2 minutes. Pour in coconut milk and broth, bring to a simmer over medium heat and cook covered for about 20 minutes. Peel ginger, slice thinly and alternately skewer ginger slices, garlic quarters and meat cubes on wooden sticks. Brown the skewers in the remaining oil all around and arrange on a plate. Taste the fennel sauce again and serve with the skewers.