Step 1

Mix tamarind, garlic, onion, lemongrass, sugar, lemon juice and soy in a large dish to combine. Add the beef, stir well to coat, then cover and marinate in the fridge for 1 hour. Meanwhile, soak 12 bamboo skewers in water for 30 minutes.

Step 2

Meanwhile, for the peanut sauce, finely chop the nuts in a food processor and set aside. Heat the oil in a wok or frypan over low heat. Add the garlic and cook, stirring, for 1 minute or until pale gold in colour. Add chilli, sugar and nuts and stir well to combine. Stir in the tamarind, coconut milk and sea salt to taste, then bring to a simmer over medium heat. Cook for 3-5 minutes, stirring, until oil separates and floats to the top. Remove from the heat, stir well to combine, then cool. Store covered in the fridge for up to 5 days.

Step 3

Strain beef, then thread onto skewers. Preheat a lightly oiled chargrill pan or frypan over medium-high heat. Grill for 1-2 minutes, turning, until lightly charred and medium-rare, or to your liking. Serve with the peanut sauce, rice and greens.