Beef Kebabs With Chili Sauce

• 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

1. 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.
2. 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.
3. 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.)
4. 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.

sugar, lime juice, red chili peppers, garlic, ginger, fish sauce, cilantro, beef tenderloin, vegetable oil, salt, salad, red onion, tomatoes, cucumbers, mint leaves

Taken from recipes-plus.com/api/v2.0/recipes/36220 (may not work)