A homemade version of the traditional satay sauce minus the lashings of sugar and refined soy.
600g beef strips
5 tbsp tamari
1 shallot, roughly chopped
1 lemongrass stalk, finely grated
½ bird's eye chilli, finely sliced
1 tbsp lime juice
2 tbsp coconut sugar
½ cup coconut milk
½ cup water
2 tbsp coconut oil
Kale leaves or roti/wraps, for serving
Marinate beef strips in 3 tbsp of tamari for as long as time allows. In a blender, pulse cashews, shallots, lemongrass, chilli, lime, salt and coconut sugar until it reaches the consistency of very thick nut butter.
Pour cashew sauce into a warm pan and add coconut milk, remaining tamari and water. Simmer for 8 minutes or until thick and dark in colour.
Preheat a pan with a little coconut oil. Pan fry ¼ beef and 1 tbsp cashew sauce at a time. Repeat until all beef is cooked.
Plate beef with remaining cashew sauce. Serve accompanied with kale leaves/roti/wraps and a salad of choice.
Traditionally, peanuts are used to make satay but cashews are equally delicious. Not only that, cashews are higher in iron, Vitamin C and magnesium, providing additional nutrition for growing bodies.