If cooking on a BBQ or over charcoal, soak skewers for 2 hours in water so they don't burn.

Mix together the beef and Marinade in a bowl. Cover with cling wrap and marinate overnight (do not reduce marinating time else the beef may not tenderise enough).

Thread onto skewers - I do 4 pieces each.

Heat 1.5 tbsp oil in a large non stick pan over medium high heat.

Cook 10 minutes (yes, well done!): Cook skewers in batches for 2 to 2 1/2 minutes on all 4 sides until deep golden (total of 8 to 10 minutes) and fully cooked through. (Note: baking soda tenderised beef needs to be thoroughly cooked to be tender. The beef is still a bit chewy if it's medium or less.)

Rest: Transfer skewers to plate and rest for 3 minutes before serving with Peanut Sauce.

Place all Peanut Sauce ingredients in a small saucepan over medium low heat.

Stir to combine then simmer, stirring every now and then, for 5 minutes. Adjust consistency with water - it should be a pourable but thickish sauce.

Remove from stove, cover with lid and keep warm while cooking skewers.

Pour sauce into a bowl. Sprinkle with some peanuts - stir some through if you want.

Pile satay skewers onto a platter, sprinkle with remaining peanuts, coriander and chilli.

Serve with sauce on the side for dipping. Add a side of Jasmine Rice or Thai Fried Rice or Pineapple Fried Rice to complete the meal!