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Beef Satay with Thai Peanut Sauce Recipe

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4.4 from 4 reviews

This flavorful Beef Satay recipe features tenderized rump steak marinated in aromatic spices and coconut milk, skewered and pan-cooked to a deep golden finish. Served with a rich and creamy Thai peanut sauce, it makes for a perfect appetizer or main dish, ideal for sharing. The sauce is a luscious blend of peanut butter, coconut milk, and red curry paste, simmered to balance with a hint of spice and sweetness. Perfect for pairing with jasmine or fried rice, these skewers deliver authentic Thai-inspired flavors in every bite.

Ingredients

Beef Satay Skewers

  • 13-16 bamboo skewers (16cm / 6.5" long)
  • 600g (1.2lb) beef rump steak (top sirloin in the US), cut into 2.5 cm (1") pieces
  • 1/4 cup full fat coconut milk (e.g., Ayam)
  • 1 tbsp curry powder
  • 1 tsp white sugar
  • 2 tsp red curry paste
  • 1/2 tsp baking soda (bi-carb, tenderiser)
  • 1 tsp salt

Thai Peanut Sauce

  • 1 tbsp red curry paste
  • 2/3 cup full fat coconut milk (e.g., Ayam)
  • 1/3 cup smooth natural peanut butter
  • 1 1/2 tbsp white sugar
  • 1 tsp dark soy sauce
  • 1/2 tsp salt
  • 1 tbsp cider vinegar
  • 1/3 cup water

For Cooking & Garnish

  • 1 1/2 tbsp vegetable oil (for cooking)
  • 2 tbsp peanuts, finely chopped
  • Lime wedges (optional)
  • Coriander (cilantro) leaves and sliced red chilli (optional)

Instructions

  1. Prepare Skewers: If cooking on a BBQ or charcoal grill, soak 13-16 bamboo skewers in water for 2 hours to prevent burning.
  2. Make the Marinade and Marinate Beef: Mix beef pieces with coconut milk, curry powder, sugar, red curry paste, baking soda, and salt in a bowl. Cover with cling wrap and marinate overnight to tenderize fully.
  3. Thread Beef onto Skewers: Thread about 4 pieces of marinated beef onto each skewer evenly.
  4. Cook Skewers: Heat 1 1/2 tbsp vegetable oil in a large non-stick pan over medium-high heat. Cook the skewers in batches for 2 to 2 1/2 minutes on each side, rotating all four sides, until deep golden and fully cooked (8 to 10 minutes total). Ensure beef is cooked well-done due to tenderizing with baking soda.
  5. Rest Meat: Transfer cooked skewers to a plate and let rest for 3 minutes before serving.
  6. Prepare Thai Peanut Sauce: In a small saucepan over medium-low heat, combine red curry paste, coconut milk, peanut butter, sugar, dark soy sauce, salt, cider vinegar, and water. Stir until mixed, then simmer gently for 5 minutes, stirring occasionally. Adjust with water to create a pourable but thick sauce.
  7. Keep Sauce Warm: Remove peanut sauce from the heat and cover to keep warm while cooking the skewers.
  8. Serve: Pour peanut sauce into a serving bowl, sprinkle with chopped peanuts, stirring some through if desired. Arrange satay skewers on a platter, sprinkle with remaining peanuts, coriander, and sliced chilli for garnish. Serve with lime wedges and peanut sauce on the side for dipping.
  9. Optional Accompaniments: Serve with jasmine rice, Thai fried rice, or pineapple fried rice to complete the meal.

Notes

  • Soaking bamboo skewers helps prevent them from burning on open grills or BBQs.
  • Marinating overnight is crucial for the baking soda tenderizer to work effectively and to achieve tender beef.
  • Ensure beef is cooked thoroughly as tenderizing agents require full cooking for best texture.
  • Use full fat coconut milk for richer flavor and creamier sauce.
  • Adjust peanut sauce consistency with water as needed to make it pourable but still thick.
  • Optional garnishes like lime, cilantro, and red chilli add freshness and brightness to the dish.

Find it online: https://cozyplatter.com/beef-satay-with-thai-peanut-sauce-recipe/