Beef Kebabs With Chili Sauce - cooking recipe

Ingredients

1/4 cup grated palm sugar or brown sugar
1/2 cup lime juice
2 None medium-hot long red chili peppers, halved, seeded and finely chopped
2 cloves garlic, finely chopped
1 tbsp peeled and finely grated ginger
2 1/2 tbsp fish sauce
1/2 cup finely chopped cilantro
2 lbs beef tenderloin, trimmed and cut into 3/4-inch cubes
2 tbsp vegetable oil
None None Sea salt and lime wedges, to serve
None None FOR THE SALAD
1 small red onion, thinly sliced
8 medium vine-ripened tomatoes, quartered and cored
2 small cucumbers, thinly sliced
1/2 cup mint leaves

Preparation

For the chili sauce, place the palm sugar and lime juice in a medium bowl; stir to dissolve the sugar. Add the chili peppers, garlic, ginger, fish sauce and cilantro. Set aside.
For the salad, soak the onion in ice-cold water for 15 mins. Drain and pat dry. Mix the onion, tomatoes, cucumber and mint in a large bowl; sprinkle with sea salt.
Thread beef onto short skewers. Flatten the meat slightly so it will touch the grill pan evenly when the kebabs are cooked. Place a shallow dish. Drizzle with the oil and grind over a little black pepper; turn the kebabs to coat the meat evenly. (If not ready to cook, cover and refrigerate; return to room temperature before cooking.)
Heat a grill pan on high heat or preheat the grill to medium-high. Cook the kebabs, in batches, for 3-5 mins each side, until browned. Transfer the kebabs to a plate and immediately sprinkle with a little sea salt and drizzle with chili sauce. Garnish with lime wedges and serve with salad.