- Place the peanut sauce ingredients in a pot over medium heat. Bring to a simmer. Simmer 2 minutes, whisking until a smooth sauce forms. Remove from heat and serve hot or at room temperature with the satay (see Note).
- To make satay, soak wooden skewers for several hours in cold water. Meanwhile, combine the oil, brown sugar, soy sauce, lime juice and zest, ginger, garlic, cumin, turmeric and cilantro in a bowl. Add beef, toss to coat, cover, refrigerate and marinate for 4 hours.
- Thread two slices of beef on one end of each skewer. Season beef lightly with salt. Preheat an indoor or outdoor grill to medium-high.
- Lightly oil grill and cook satay 2 minutes per side, or until nicely charred. Arrange satay on a platter, garnish with lime wedges and serve with a bowl of peanut sauce for dipping.
Note: It best to make the peanut sauce shortly before you grill the satay.
Recipe options: Instead of beef, use thin slices of pork loin, chicken breast or thigh.