Beef Suya
Serves 4 to 6

Ingredients

Yaji (spice blend)

1/2 cup dry-roasted peanuts
2 1/2 teaspoons ground ginger
2 teaspoons granulated garlic
1 1/2 teaspoons kosher salt
1 1/2 teaspoons smoked paprika
1 1/2 teaspoons granulated onion
1/2 to 1 teaspoon cayenne pepper
1/2 teaspoon white pepper

Beef

1 pound chuck eye roast (Delmonico roast), trimmed -- shoulder London broil also works
2 tablespoons vegetable oil
3/4 teaspoon kosher salt
1/2 red onion, sliced thin
1/4 small head green cabbage, sliced thin (about 1 1/2 cups)
1 tomato, cored and sliced thin (optional)
1/2 English cucumber, sliced thin (optional)

Instructions

Process the peanuts with the rest of the spice blend ingredients in a food processor until finely ground, 20 to 30 seconds. Put 1/4 cup of the blend in a large bowl and save the rest for serving.

Cut the beef with the grain into strips 2 1/2 to 3 inches wide and freeze 15 minutes, until firm. Holding the knife at a 45 degree angle, slice the strips crosswise against the grain about 1/8 inch thick.

Add the beef, oil, and salt to the bowl with the spice blend and toss until coated. Cover and refrigerate 30 minutes (or up to 24 hours).

Weave 2 or 3 pieces of beef onto each metal skewer, pressing them flat.

Heat the grill to high (5 minutes for charcoal, 15 for gas). Oil the grate, lay the skewers perpendicular to the bars, and cook covered 2 to 4 minutes per side until browned.

Arrange the sliced vegetables on a platter. Sprinkle the beef with some of the reserved spice blend and serve with the vegetables and the rest of the blend alongside.