Veal sirloin on lemongrass skewer with peanut sauce

Name: Veal sirloin on lemongrass skewer with peanut sauce
Ingredients: Joviander striploin; 8 units.items lemongrass stalks; 2 units.items Pak choi; 2 rice oil; 0.5 units.items Onions; 1 units.items garlic clove; 100 g peanut butter; 2 Coconut milk; 25 g Ginger; Lime juice; 1 units.items Red chili pepper; Fried onions; Roasted sesame seeds; White rice; pepper/salt

A grilled Joviander thick sirloin with peanut sauce and rice.

Ingredients

Joviander striploin

8units.itemslemongrass stalks

2units.itemsPak choi

2rice oil

0.5units.itemsOnions

1units.itemsgarlic clove

100gpeanut butter

2Coconut milk

25gGinger

Lime juice

1units.itemsRed chili pepper

Fried onions

Roasted sesame seeds

White rice

pepper/salt

Preparation

Step 1

Cut the meat into large cubes and skewer each piece with a small knife.
Peel off the outer two layers of the lemongrass stalks and thread the meat onto them.
Finely dice the small onion and press the garlic clove.
Remove the seeds from the red chili and finely chop it.
Heat the rice oil in a small pan and sauté the red chili, onion, and garlic while stirring for 2 minutes.
Meanwhile, finely grate the ginger and add it to the pan along with the coconut milk.
Heat the mixture to about 80°C and let it infuse for 10 minutes.
Whisk in the peanut butter and season with salt and some lime juice.
Grill the meat skewers in the kamado at 200°C for 10 minutes, turning occasionally, and season with salt and pepper.
Prepare the white rice as indicated on the package.
Halve the bok choy and grill in the kamado for about 8 minutes. Season with salt and pepper.
Place the skewers on a plate along with the bok choy and drizzle sauce over them.
Sprinkle with fried onions and sesame seeds.
Put some rice on the plate and voilà!