Bangkok Beef Satay

1. Place beef in the freezer for 60-90 minutes, until slightly firm.
2. Cut across the grain into paper-thin strips.
3. Thread onto skewers.
4. Place into a hotel pan. Combine peanuts, onions, lemon juice, honey, soy sauce, garlic, coriander, and red pepper flakes in a food processor.
5. Process until smooth.
6. Pour over skewered beef.
7. Cover and chill for 4-24 hours.
8. Drain and reserve marinade.
9. Broili or grill skewers, until well browned and crisp, baste often.
10. Meanwhile, heat marinade to a boil in a saucepan, over a high flame.
11. Remove from heat to a gravy boat.
12. Serve satay hot, with reserved marinade to the side.