Found it. I have made a couple of mods for how I would prep/serve it.
Beef Suya (from CI)
Yaji spice blend
½ C dry roasted peanuts
2 ½ t ground ginger
2 t granulated garlic
1 ½ t kosher salt
1 ½ t smoked paprika
1 ½ t granulated onion
½ to 1 t cayenne
½ t white pepper
Beef
1 lb sirloin steak tips, trimmed
2 T oil
¾ t kosher salt
½ red onion, sliced thinly
¼ head green cabbage, sliced thinly (1 ½ C)
1 tomato, cored and sliced thinly (optional)
½ English cucumber, sliced thinly (optional)
pinch kosher salt
Process all ingredients for the Yaji spice blend in a FP until peanuts are finely ground, 20-30 seconds. Do not overprocess. Measure out ¼ C spice bland and transfer to a large bowl. Reserve remaining blend for serving.
Cut beef with grain into 2 ½" to 3" wide strips and place on large plate. Freeze until firm, about 15 minutes. Holding knife at 45 degree angle, cut strips crosswise against grain into 1/8" thick slices. Add beef, oil, and salt to yaji in bowl. Toss until well coated. Cover and refrigerate for at least 30 minutes or up to 24 hours.
Weave 2-3 pieces onto each metal skewer, pressing meat lightly to make flat.
Open bottom vents on charcoal grill. Light 6 quarts briquets, and when evenly ashy, pour over the charcoal grate in an even layer. Set cooking grate in place, cover, and open lid vents. Heat for about 5 minutes. Clean and oil cooking grate. Place skewers on grill across the grate bars. Cook until browned, 2-4 minutes, turn, and continue cooking until browned on second side. While meat is cooking, arrange cabbage and onions on ⅔ of a serving platter, and tomatoes on the rest of the platter. Remove meat and place on top of cabbage and onions. Sprinkle with salt and some of the reserved spice blend.
