food safari beef satay recipe

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Ingredients

• Meat + Poultry

Beef Satay with Mushrooms and Coconut-Peanut Sauce

Once you soak the skewers and make the coconut-peanut sauce, the rest of this recipe is a breeze.

Puerto Rican-born and Atlanta-raised Von Diaz is an Emmy Award-winning documentarian, radio producer, and food historian. She explores food, culture, and identity in her work and published her debut culinary memoir, Coconut & Collards: Recipes and Stories from Puerto to the Deep South, in 2018. 

Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen

A food processor makes it very simple to create the umami-forward marinade that flavors these Indonesian-style skewers. The mushrooms and steak crisp up and char on the grill and are balanced by drizzles of a rich, slightly tangy coconut-peanut sauce. Use a cut of beef such as skirt steak, flank steak, or bavette sirloin, which are flat, flavorful varieties that grill beautifully. Marinate the meat and fresh mushrooms in a combination of kecap manis (sweet soy sauce), lemongrass, warm spices, and fish sauce, and then thread them onto soaked wooden skewers and grill. As they grill, brush the meat and mushrooms with the coconut-peanut sauce, and continue to cook until charred and caramelized.

Frequently Asked Questions

Skirt steak is prized for its flavor but not its tenderness, which is why it’s the perfect candidate for marinating and grilling. Cut it into cubes or thin slices and sear quickly in a skillet for a stir-fry, or thread it onto skewers like we’ve done with this satay recipe. 

Dark and syrupy kecap manis, also called sweet soy sauce, is available at most Asian grocery stores or online at wearegourmetfoods.com. If you can’t find kecap manis, you can use the same amount of oyster sauce instead. The satay will have a more savory, slightly saltier flavor profile and somewhat different appearance, but it will be delicious all the same.

Notes from the Food & Wine Test Kitchen

The satay can also be roasted in a 400°F oven. Working in two batches if needed, place the skewers on  oven-safe wire racks on aluminum foil–lined rimmed baking sheets. Roast until caramelized and cooked through, 15 to 20 minutes, turning and basting the skewers every five minutes.

The coconut-peanut sauce can be stored in an airtight container in the refrigerator for up to three days until ready to use.

Suggested pairing

Serve with a chillable red such as Thibault Ducroux En Roue Libre Beaujolais.

Beef and Mushroom Satay

3/4 cup kecap manis or oyster sauce

1 large shallot , thinly sliced (about 1/3 cup)

2 large garlic cloves , finely chopped

1 tablespoon  finely chopped fresh lemongrass  (from 2 stalks)

2 teaspoons ground coriander

2 teaspoons grated peeled fresh ginger  

1 teaspoon kosher salt

1 teaspoon fish sauce

1 teaspoon vegetable oil

1/2 teaspoon ground nutmeg

1/4 teaspoon ground white pepper

1 pound skirt steak , flank steak, or bavette steak, cut into 1-inch pieces

3/4 teaspoon ground cumin

1 pound mixed fresh baby portobello and baby shiitake mushrooms, stemmed (about 5 1/2 cups)

2 tablespoons water

2 tablespoons lime juice

8 to 10 (8-inch) wooden skewers

Coconut-Peanut Sacue

1/2 cup well-stirred  unsweetened coconut milk

1/4 cup creamy peanut butter

2 tablespoons fresh lime juice

2 teaspoons coconut sugar , jaggery, demerara sugar, or honey

2 teaspoons soy sauce , plus more to taste

2 teaspoons sriracha or chile oil

2 teaspoons finely chopped fresh cilantro

1 garlic clove , finely chopped

Additional Ingredients

Crushed peanuts and chopped fresh cilantro leaves, for garnish

Make the beef and mushroom satay

Process kecap manis, shallot, garlic, lemongrass, coriander, ginger, salt, fish sauce, oil, nutmeg, and white pepper in a food processor until mostly smooth, about 1 minute. Reserve 1/4 cup kecap manis mixture in a small bowl; evenly divide remaining mixture between 2 large ziplock plastic bags. Add steak and cumin to 1 ziplock bag; massage to combine and coat. Add mushrooms and 2 tablespoons water to second ziplock bag; massage to combine and coat. Marinate mushrooms and steak in refrigerator for 30 minutes or up to 2 hours.

Meanwhile, whisk lime juice into reserved kecap manis mixture; set mixture aside at room temperature for up to 2 hours. Submerge skewers in water; let soak 30 minutes or up to 2 hours.

While the skewers soak, make the coconut-peanut sauce

Process all coconut-peanut sauce ingredients in a food processor until smooth, 1 to 2 minutes. Season with additional soy sauce to taste, if desired. Transfer sauce to a medium bowl; cover and refrigerate until ready to serve.

Preheat grill to medium-high (400°F to 450°F). Thread 7 to 8 mushrooms onto each of 4 or 5 skewers, leaving no gaps between mushrooms. Thread 4 to 5 steak cubes each onto each of the remaining 4 or 5 skewers, leaving no space between pieces of meat. Discard marinade.

Brush one side of each skewer with some of the reserved kecap manis mixture; place skewers, basted side down, on oiled grates. Baste top sides of skewers with kecap manis mixture; grill, uncovered, turning and basting occasionally, until steak and mushrooms are charred and caramelized, 6 to 10 minutes. Transfer skewers to a serving platter. Drizzle skewers with coconut-peanut sauce. Garnish with crushed peanuts and chopped cilantro. Serve immediately with additional coconut-peanut sauce on the side.

Originally appeared in  Food & Wine  magazine, May 2024

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Indonesian Beef Satay Skewers

By Danielle on July 6, 2020 , Updated March 24, 2021 12 Comments

Tender pieces of marinated beef grilled on skewers, this Beef Satay is easy to make and perfect served with a creamy, tangy peanut sauce.

This recipe was originally published in May 2017. It has been updated for content and photos. To see the old (terrible) photo, scroll down below the recipe card at the bottom!

Tangy tamarind, umami packed fish sauce and soy sauce, citrusy lemongrass and spices is what gives this Beef Satay recipe it's incredible flavor. Savory and tangy, with just a touch of sweet , these beef skewers are just plain incredible.

Using a slightly fibrous cut of beef ( see below for some recommendations ), the marinade breaks down the fibers and makes for ultra tender, juicy pieces of flavorful beef. Dip it in a SUPER easy to make homemade peanut sauce , and this meal will leave a smile on your face that lasts for days.

This has been one of our favorite meals in a while. Not that we haven't enjoyed others, but this is the kind of meal that leaves you eyeing the plate of skewers to make sure no one else gets to them before you. Kind of the same way we felt about this Beef Rendang .

What is Beef Satay? 

Beef satay is a popular dish throughout Southeast Asia, Malaysia and Indonesia, most popularly served by street vendors . It is bite sized pieces of beef (or chicken, pork, tofu, etc.) marinated in spices and seasoning, skewered then grilled. You may also like these Thai Shrimp Skewers .

Traditional satay recipes are served with a fresh peanut sauce for dipping. It's perfect as an appetizer, but also great served as a main dish.

This Bak Kut Teh (Pork Ribs Soup) and Singapore Laksa are a couple more popular street foods served in Southeast Asia. This Nasi Lemak is also a very popular street food in Malaysia. 

Ingredients

Some of the links below are affiliate links. I earn a commission if you buy through these links. 

I recommend using a fibrous beef cut such as flank steak or skirt steak . Tri-tip or high quality sirloin will also work well. The marinade will help break down the fibers in the beef, making it incredible tender.

If you're interested in purchasing fresh, high quality beef, Snake River Farms has you covered. This American Wagyu Bavette is the perfect cut for this beef satay. You can also try this Black Grade Flank Steak .

Other ingredients such as fish sauce, lemongrass, soy sauce and tamarind are used in the marinade as well as the peanut sauce.

Peanut Sauce Ingredients:

I prefer to use Red Boat 40 fish sauce as I believe it has the best flavor, hands down. It's made with black anchovies and salt, with no added preservatives.

Tamarind is another important ingredient in this recipe that will likely be difficult to find at your local grocery store. Tamarind is a seed pod that contains a tart, sweet and sour pulp. It is used to flavor many Southeast Asian dishes like these Pad Thai Egg Rolls . You can find it at some Asian markets, or buy it online HERE .

The full list of ingredients is found in the recipe card at the bottom of the post. 

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Step By Step Instructions

Slice the beef into 1 inch cubes and set aside. Combine all the marinade ingredients in a bowl and mix well to combine. You may need to use the back of a spoon to break up the tamarind pulp . You can also use a blender if you'd like the marinade to be more uniform.

**It is more traditional to cut the beef in strips, but I find it easier to use pieces. Feel free to cut it in 1" strips instead of pieces if desired.

Add the beef and mix to fully coat it. Refrigerate for 24 hours (or overnight).

Remove the beef from the fridge and put on bamboo skewers . ** to prevent the bamboo skewers from burning, soak them in water for 20 minutes before skewering the beef.

You can also use metal skewers - just note they will be hot when you remove them from the grill.

Heat the grill to about 400F. Add the skewers and grill for about 10-15 minutes ( depending how large you cut the pieces ), flipping every couple minutes to ensure even cooking . Remove and let them rest for 5 minutes.

Serve with basmati rice and spicy peanut dipping sauce.

How to Make Peanut Dipping Sauce

Combine all the ingredients in a blender and pulse until smooth . Add more water if the sauce is too thick.

This peanut sauce would also be incredible on these Chicken Summer Rolls or these Thai Baked Chicken Wings . Also check out these different ways to use peanut sauce .

Expert Tips

• It is more traditional to cut the beef in strips , but I find it easier to use pieces. Feel free to cut it in 1" strips instead of pieces if desired.
• Soak the bamboo skewers in water for 20 minutes before using the. This helps to prevent the ends from burning. You can also use metal skewers.
• Substitute the beef with pork, chicken, tofu or shrimp if desired. Try these Thai Shrimp Skewers .
• You can serve with basmati rice, jasmine rice, brown rice, or any other rice you prefer.
• Add additional chilies to the peanut sauce for added spice.
• If the peanut sauce is too thick, add additional water , a little at a time, until the desired consistency is reached.

Did you make this recipe? Rate the recipe and leave a comment below to let me know what you think!

• ▢ 2 pounds flank steak (substitute skirt steak or tri-tip)
• ▢ 15 bamboo skewers
• ▢ 4 tablespoons fish sauce
• ▢ 2 tablespoons honey
• ▢ 4 cloves garlic minced
• ▢ 2 tablespoons soy sauce
• ▢ ½ cup cilantro
• ▢ 1 teaspoon ground coriander
• ▢ 1 teaspoon ground cumin
• ▢ 1 teaspoon turmeric
• ▢ 2 tablespoons tamarind pulp
• ▢ 2 tablespoons lemongrass
• ▢ 2 tablespoons oil (canola, peanut, vegetable)

Peanut Dipping Sauce

• ▢ 1 tablespoon tamarind pulp (soaked in 1 tablespoon water)
• ▢ ½ cup creamy peanut butter
• ▢ 4 tablespoons canola oil (substitute vegetable or peanut oil)
• ▢ ½ cup water
• ▢ 2 teaspoons coconut sugar (substitute honey)
• ▢ 1 teaspoon soy sauce
• ▢ 1 teaspoon fish sauce
• ▢ 1 Thai chili stem removed

Instructions

• Slice the beef into 1 inch cubes and set aside.
• Combine all the marinade ingredients in a bowl and mix well to combine. You may need to use the back of a spoon to break up the tamarind pulp . You can also use a blender if you'd like the marinade to be more uniform. 
• Add beef, mix and refrigerate for 24 hours or overnight .
• Remove the beef from the fridge and put on bamboo skewers. ** to prevent the bamboo skewers from burning, soak them in water for 20 minutes before skewering the beef.
• Heat grill to 400F. Cook beef skewers about 10-15 minutes, flipping every couple of minutes to ensure even cooking.
• Let rest for 5 minutes. Serve with basmati rice and peanut dipping sauce.
• Combine all the ingredients in a blender and pulse until smooth . Add additional water if the sauce is too thick.

Expert Tips:

Check out these old photos!

More Easy Main Dishes and Dinner Recipes

Reader Interactions

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Tania | Fit Foodie Nutter

July 06, 2020 at 5:29 am

July 06, 2020 at 8:28 am

Totally! Thanks!

Jacqueline Meldrum

July 06, 2020 at 5:00 am

Hope you love it!

July 06, 2020 at 4:51 am

Sisley White

July 06, 2020 at 4:42 am

SO glad you enjoyed them!

July 06, 2020 at 4:02 am

I love Satay anything, and this was such a great recipe - amazing flavours, and easy to follow. Thanks!

You're welcome!

August 20, 2018 at 5:30 am

August 20, 2018 at 5:51 am

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RecipeTin Eats

Fast Prep, Big Flavours

Beef Satay with Thai Peanut Sauce

Beef Satay is one of those dishes that can be a hit or miss at Thai restaurants. If you want a sure thing, make it at home!! You’ll love the secret for how to make economical beef cuts so succulent you’d swear they’re top shelf meat. These skewers are so good you can eat them plain, but no one in their right mind would skip the Thai Peanut Sauce!

Top tip: These are excellent to grill on the BBQ, or even better, over charcoal for a truly authentic Thai experience .

Thai Beef Satay

When I eat out at Thai restaurants, I tend to default to Chicken Satay skewers because I know chicken is hard to get wrong. Beef Satay, on the other hand, can be terribly hit or miss. Bland, chewy and dry beef is an all-too-common refrain.

To experience Beef Satay the way it’s meant to be, better to make it yourself. It’s easy to do, cheaper and you know it will hit the mark!

And what is that mark? It’s succulent pieces of beef, firstly tickled in a marinade of satay seasoning. Then they’re seared on a ripping hot skillet for charry crust while staying lovely and pink inside. To serve, the skewers are befriended by a bowl of rich and smooth Thai Peanut Sauce – the perfect counterpoint for these smoky sticks of pleasure.

The secret for tenderising beef: baking soda / bi-carb

This Beef Satay recipe is a little bit special because it includes a handy method to tenderise a tougher beef cut so it becomes succulent, using baking soda / bi-carb. Cubes of raw beef are marinated overnight in a satay seasoning with a little baking soda added (just 1/2 teaspoon for 600g / 1.2lb of beef), then cooked in the usual manner.

The baking soda magically relaxes the meat fibres, making the beef more tender without changing the texture of the beef itself. It’s based on a method used by Chinese restaurants called velveting . Here’s the velveting recipe covering the technique in detail. The Chinese method is applied to thinner strips of beef, uses more baking soda and a shorter marinating time (~40 minutes to 1 hour). The baking soda is also rinsed off before cooking. The result is soft, “velvet”-like texture, hence the technique name.

For this Thai Beef Satay however, I specifically want to keep the original texture of beef intact so I use less baking soda and marinate overnight. The amount is so small too it cannot be tasted.

The result? Succulent pieces of beef that you’d swear are from a premium cut! The added bonus is that it’s also virtually impossible to overcook baking soda-tenderised beef.

Ingredients in Thai Beef Satay

In this section, I’ve separated the ingredients as follows:

Beef Satay marinade; and

Thai Peanut Dipping Sauce.

1. Ingredients for Beef Satay Marinade with tenderiser

Here’s what you need for the beef and satay marinade:

Just a quick run down on some of the ingredients:

Beef – I like to use rump steak (top sirloin is the equivalent in the US) which I then tenderise using baking soda/bi-carb, as outlined in the above section. This is a good mid-price cut of beef that’s got good beefy flavour and holds its shape will in neat cubes when cooked. It can be a little chewy though, making it an ideal candidate for marinating overnight with baking soda to tenderise it.

Feel free to use a more tender – and more expensive – cut of beef such as scotch fillet / boneless rib eye. If you do, skip the baking soda as obviously there’s no benefit to tenderising the beef further. And take care not to overcook it!

Baking soda / bi-carb – As explained in the section above, baking soda / bi-carb is the magic ingredient that tenderises tougher cuts of beef in this recipe;

Thai red curry paste – This is an essential and key flavouring in Thai satay, for both the beef marinade and in the peanut sauce, because it’s packed with a ton of umami (the food nerd term for savoury flavour ). You could make your own curry paste , but because this recipe only calls for 3 tablespoons, I tend to just use store-bought.

My recommended red curry paste brand is Maesri, pictured below. It comes in small cans, and is very cheap (~$1.25). It’s available at large grocery stores here in Australia (Coles, Woolworths, Harris Farms) as well as Asian grocery stores. The flavour is far superior (in my opinion) to other mainstream curry pastes.

Coconut milk – Not all coconut milk is created equal. Cheaper brands are diluted with water and contain less actual coconut, and in turn less coconut flavour and fats. I recommend Ayam brand, which is 89% coconut kernel extract (some other brands are as low as 53%!) You can use low fat coconut milk, but I won’t condone it! 😂

Leftover coconut milk  – The recipe doesn’t use a full can, so freeze leftovers if you don’t have an immediate use for it. Else click here for other recipes using coconut milk.

Curry powder – Curry powder is the other flavouring in satay. It’s a background flavour so there’s no need to use a specific type. Any generic “curry powder” is fine here. I use Clives or Keens (mild, not hot).

2. Thai Peanut Sauce

And here’s what you need for a restaurant-style Thai Peanut Sauce!

Red Curry Paste – This is the key flavouring in Thai Peanut Sauce so I really do urge you to try to get Maesri, the recommended brand shown in the above section! But if you can’t, any Thai Red Curry Paste you can get will do;

Natural Peanut Butter – This is the type of peanut butter typically sold in the health food aisle in grocery stores. It is different to mass-market stuff in that it has no added sugar, salt or other preservatives. It also has a stronger peanut flavour and is thinner than sweetened peanut butter (eg Kraft or Bega). This means better flavour in the sauce and makes the sauce the right consistency.

Commercial peanut butter spreads by contrast are thicker and the peanut flavour is not as good. So you need to use more to achieve the same flavour, which makes the sauce thicker than is ideal. That said, commercial peanut butter does work just fine as a substitute!

Dark soy sauce – This adds salt to the sauce as well as making the sauce a darker colour. If you don’t have it, light soy sauce or all-purpose soy sauce is fine to use too. The sauce will be a bit paler;

Cider vinegar – Plenty of alternatives here, we just need a vinegar to add tang to balance out the flavour in the sauce;

Coconut milk – The primary liquid in Thai Peanut Sauce. As with the marinade, good brands with high coconut content are what you want (check label ingredients). I use Ayam. And don’t talk to me about low fat coconut milk!

How to make Thai Beef Satay

1. thai peanut sauce.

The peanut sauce is a plonk-and-simmer job:

Plonk all the ingredients in a medium saucepan over medium low heat; and

Simmer for 5 minutes, whisking occasionally so the base doesn’t catch.

As I said, it’s a simple “plonk and simmer”!!

2. How to make Thai Beef Satay

Cut beef into 2.5cm / 1″ cubes.

Mix Satay Marinade ingredients in a bowl.

Mix beef into the Satay Marinade.

Marinate beef for 24 hours . For this recipe, I don’t recommend reducing the marinating time so as to ensure the baking soda has sufficient time to properly tenderise the beef.

Thread beef on to skewers. I like to use short skewers that fit inside a skillet. Typically I’ll thread 4 cubes on each skewer, but if I’m serving as an appetiser to pass around then I might only do 3.

Cook skewers on the stove in a griddle pan or skillet – or better still, barbecue them – over high heat. For the most authentic Thai street food experience, cook it over charcoal!

Turn skewer s to cook each side (ie all 4 sides) until nicely charred and cooked through to medium well done which takes around 8 to 10 minutes. It’s important to know that beef that’s been tenderised with baking soda only becomes tender once thoroughly cooked. If it’s medium rare, then the beef will be on the chewy side because we’re using an economical cut of beef. Yes this is the exact opposite of all the rules you read about cooking steak !!

An even more amazing fact out beef tenderised using baking soda is that it’s virtually impossible to overcook. In fact, even when cooked to well done, it will still be pink inside!

Rest the skewers for 3 minutes before serving. To add some colour and visual appeal, garnish with a dusting of finely chopped peanuts, coriander/cilantro and finely sliced red chilli (use large ones so they aren’t spicy).

And of course , don’t forget the peanut sauce!!

It’s truly impossible to properly capture how tender the beef is in a photo or even in a recipe video!

Notice how pink the beef is inside, even though this is cooked through to medium. That’s the baking soda at work here – the beef stays pink even when cooked beyond medium rare. This is typical with some types of tenderised beef, such as Korean Beef Galbi .

What to serve with Thai Beef Satay

Beef Satay is typically listed as a starter at Thai restaurants. However, more often than not, it forms part of a main course when I make it. Asian BBQ is a firm favourite menu theme when I have friends over!

Here’s a few suggestions for things to serve on the side, or as a starter:

Thai Fish Cakes – A popular starter at Thai restaurants, with a Sweet Chilli Dipping Sauce;

Thai Lettuce Wraps – The Thai version of Chinese lettuce wraps, with a beautiful lemongrass-flavoured chicken or pork mince filling;

Rice options – Jasmine rice is the traditional rice served in Thailand. Plain is fine because you’ll douse it with peanut sauce! Else try Thai Fried Rice or Pineapple Fried Rice ;

Salad options – A cooling Thai Green Papaya Salad is classic! Meanwhile, some other options for you: Smashed Cucumber Salad with a Ginger Dressing (personal favourite!); Asian Slaw ; Asian Side Salad . Then of course, my standard fallback for all things Asian , possibly Australia’s favourite salad : Chang’s Crispy Noodle Salad (it’s a back-of-the-packet life essential!).

Enjoy! – Nagi x

Watch how to make it

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Ingredients

• ▢ 13-16 bamboo skewers , 16cm / 6.5" long (Note 1)
• ▢ 600g / 1.2lb beef rump steak (top sirloin in the US) , 2.5 cm/1" pieces (Note 2)
• ▢ 1/4 cup coconut mik , full fat (I use Ayam, Note 3)
• ▢ 1 tbsp curry powder (Note 4)
• ▢ 1 tsp white sugar
• ▢ 2 tsp red curry paste (Note 5)
• ▢ 1/2 tsp baking soda / bi-carb (tenderiser, Note 6)
• ▢ 1 tsp salt

Thai Peanut Sauce:

• ▢ 1 tbsp red curry paste (Note 5)
• ▢ 2/3 cup coconut milk , full fat (I use Ayam, Note 3)
• ▢ 1/3 cup natural peanut butter , smooth (Note 7)
• ▢ 1 1/2 tbsp white sugar
• ▢ 1 tsp dark soy sauce (Note 8)
• ▢ 1/2 tsp salt
• ▢ 1 tbsp cider vinegar (Note 9)
• ▢ 1/3 cup water

Cooking & Serving:

• ▢ 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

• If cooking on a BBQ or over charcoal, soak skewers for 2 hours in water so they don't burn.

Thai Beef Satay Skewers:

• Mix together the beef and Marinade in a bowl. Cover with cling wrap and marinate overnight (do not reduce marinating time else the beef may not tenderise enough).
• Thread onto skewers – I do 4 pieces each.
• Heat 1.5 tbsp oil in a large non stick pan over medium high heat.
• Cook 10 minutes (yes, well done!): Cook skewers in batches for 2 to 2 1/2 minutes on all 4 sides until deep golden (total of 8 to 10 minutes) and fully cooked through. (Note: baking soda tenderised beef needs to be thoroughly cooked to be tender. The beef is still a bit chewy if it's medium or less.)
• Rest: Transfer skewers to plate and rest for 3 minutes before serving with Peanut Sauce.
• Place all Peanut Sauce ingredients in a small saucepan over medium low heat.
• Stir to combine then simmer, stirring every now and then, for 5 minutes. Adjust consistency with water – it should be a pourable but thickish sauce.
• Remove from stove, cover with lid and keep warm while cooking skewers.
• Pour sauce into a bowl. Sprinkle with some peanuts – stir some through if you want.
• Pile satay skewers onto a platter, sprinkle with remaining peanuts, coriander and chilli.
• Serve with sauce on the side for dipping. Add a side of Jasmine Rice or Thai Fried Rice or Pineapple Fried Rice to complete the meal!

Recipe Notes:

• Thai Chicken Satay
• Gado Gado  (Indonesian Salad with peanut sauce)
• Sauce for for rice, noodles, veggies (raw or steamed)
• Dip for prawn crackers and vegetables
• As the dressing for this Chinese Chicken Salad , Satay Noodle Salad ,  Peanut Noodle Salad  or Sesame Noodles

Nutrition Information:

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Hi, I'm Nagi !

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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92 Comments

July 15, 2024 at 6:20 pm

April 15, 2024 at 6:56 am

February 22, 2024 at 1:24 am

Satay sauce is delicious. A little sweet for us, but next time will add less sugar. I added some chilli powder for heat.♥

February 19, 2024 at 1:08 am

This would be great as a fondue

October 15, 2023 at 12:26 pm

October 9, 2023 at 3:11 am

August 8, 2023 at 8:36 pm

Forgot to click on 5 stars.

August 8, 2023 at 8:35 pm

Re: Beef Satay with Thai Peanut Sauce. Picked up our adopted Thai family from airport & we went shopping. Joy was looking for Thai pastes. Showed her all the ones in supermarket aisle. She said: “No Khun Helena, the flavour is not the same.” Kept moving till she found exactly the same pastes that you recommend! We bought up big! We lived and worked in Asia for years and it’s a frustrating effort to find the just right recipies/ingredients in Oz. You’ve nailed them! Thank you so much! 🙂

August 7, 2023 at 4:35 pm

Hi Nagi, how many would this serve as a main meal?

May 22, 2023 at 1:05 am

I am.planning on beef satay for a dinner party next week, but one of my guests is allergic to peanuts. Do you think I could use Chinese sesame paste or a cashew butter for the peanut sauce instead of peanut butter?

February 12, 2023 at 4:01 pm

February 4, 2023 at 11:51 am

November 8, 2022 at 8:58 pm

October 6, 2022 at 2:05 pm

Amazing! Loved this and wish I had made sooner. Can I freeze the left over sauce?

September 17, 2022 at 3:21 pm

September 16, 2022 at 2:58 am

August 27, 2024 at 12:38 am

July 2, 2022 at 6:14 am

May 30, 2022 at 1:59 pm

Hi Nagi. Great looking recipes. However, what do Ypres do or substitute all the sugar and the salt contents of these beautiful dishes? An up suggestions

May 10, 2022 at 6:28 pm

Great recipe, so authentic and tasty Quick question, would you be able to freeze the leftover peanut sauce?

May 2, 2022 at 11:28 pm

May 4, 2022 at 4:02 pm

No problem Ted! I am glad you liked it! N x

Indonesian beef satays with traditional peanut sauce

Everybody loves a good satay sauce and this Indonesian version is no exception. It’s delicious and quite versatile, as we have mentioned before you use as per the recipe or transform into a casserole.

ALL the ingredients for this recipe are now available at your local Ritchies supermarket. Find your local VIC , NSW or QLD store.

• 600g lean diced beef
• Soaked Bamboo skewers

for the marinade

• 2 tablespoons peanut oil
• pinch turmeric
• 1 tablespoon of kecap manis
• 1 large clove garlic, crushed
• 1 kaffir lime leaf, finely sliced
• juice of 1 lemon
• 1 teaspoon chilli sauce
• 1 tablespoon peanuts, finely ground

for the traditional peanut sauce

• 1 cup roasted peanuts
• 1 onion, finely chopped
• 4 cm piece ginger, finely chopped
• 1 clove garlic, chopped
• 2 kaffir lime leaves, sliced
• 3 tablespoons kecap manis
• ¼ cup warm water
• 2 small red chilli, chopped
• ½ lime juiced
• 1 tablespoon peanut oil
• lime cheeks for garnish

Thread the beef onto soaked bamboo skewers. Combine all the marinade ingredients in a small bowl and mix well. Place the beef satay sticks into a shallow non-metallic dish and pour over the marinade turn and coat well. Allow to marinate covered in the fridge for at least 1 hour or up to 24 hours. Whilst the skewers are marinating. Make the peanut sauce. You can either use a small food processor or a mortar and pestle. Place the peanuts in the work bowl of a food processor and process until fine. (or grind nuts in the work bowl of a food processor) Add the onion, ginger, garlic and kaffir lime leaves and mix well. Add the kecap manis, warm water, chilli, lime juice and peanut oil. Blend until well combined. Warm prior to serving. Heat a BBQ or Griddle Pan on medium high and cook the satays 5-6 minutes turning frequently. Serve Satays hot with warm peanut sauce and cucumber salad, garnish with lime cheeks. Serves: 4 -6

Tips. These satays can be made with lamb, pork or chicken and are delicious for any BBQ occasion. Satays maybe prepared up to 24 hours prior to cooking, just keep refrigerated until required. If you are time poor you can purchase good quality satay sauce in the supermarket rather than making it.

We made this and followed the recipe and instructions thoroughly. We roasted our own peanuts though and used chicken thigh fillets trimming off excess fat and marinated for 4 hours and mixing the chicken around several times. This dish really shines when cooked over charcoal. Absolutely delicious! Definitely a favorite!

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How to Make Beef Satay

This beef satay recipe is the main course-size version of a fabulous Thai appetizer: strips of beef marinated in Asian spices, skewered, and grilled for a truly amazing combination of flavors. With grilling season still in full swing, you can never have enough new and exciting ways to enjoy beef. Serve with my peanut dipping sauce .

Ingredients

¼ cup packed brown sugar

¼ cup fish sauce

4 cloves garlic, crushed

2 tablespoons minced onion

2 tablespoons vegetable oil

2 tablespoons soy sauce

2 tablespoons ground coriander

1 tablespoon grated fresh ginger root

1 tablespoon ground cumin

½ teaspoon ground turmeric

⅛ teaspoon cayenne pepper

1 2-inch piece of fresh lemon grass (white part only)

2 pounds beef top sirloin, trimmed

4 12-inch long metal skewers

Whisk together brown sugar, fish sauce, garlic, onion, oil, soy sauce, coriander, ginger, cumin, turmeric, and cayenne pepper in a mixing bowl until smooth.

Bruise lemongrass by hitting it lightly several times with the back of a large chef's knife; mince lemongrass and add to marinade.

Cut beef sirloin into strips about 2 1/2-inches long and 1/8 inch-thick. Stir beef into marinade until beef is completely coated, about 1 minute. Cover the bowl with plastic wrap and marinate in the refrigerator for 2 to 4 hours.

Preheat an outdoor grill for high heat. Lightly oil the grate.

Remove beef from marinade and shake off excess marinade. Thread 1/4 of the meat onto each metal skewer. Discard remaining marinade.

Arrange skewers on the preheated grill; cook until meat stops sticking to the grill, 1 to 2 minutes. Flip skewers and continue cooking until meat is well browned and shows grill marks, 2 to 2 1/2 minutes. Flip skewers once more; cook until meat is still slightly pink, about 2 minutes. Transfer skewers to a platter; let rest for 2 minutes before serving.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Photos of How to Make Beef Satay

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www.sbs.com.au/food

Beef satay (satay daging)

“satay is found all over southeast asia. in singapore, these little flame-seared morsels are a popular and affordable street snack enjoyed at all hours of the day and night. you could substitute chicken, lamb or goat for the beef if you prefer.″ adam liaw, destination flavour singapore.

preparation

Ingredients

• 1 kg beef topside 
• 50 small bamboo skewers
• 125 ml (½ cup) peanut oil, for brushing
• cucumber and red onion pieces, to serve
• 1 medium brown onion, coarsely chopped 
• 1 tsp ground fennel
• 1 tsp ground turmeric 
• 4 tbsp sugar
• 2 tbsp ground coriander
• 1 tbsp ground cumin
• 3 stalks lemongrass, tender inner core only, finely sliced
• 2 tbsp dark soy sauce
• 4 tbsp peanut oil
• 10 large dried chillies, de-seeded and soaked in hot water for 20 minutes
• 2 medium brown onions, sliced sliced
• 4 garlic cloves, peeled
• 2 stalks lemongrass, tender inner core only, finely sliced
• 1 tbsp belacan (shrimp paste)
• 1 tsp ground coriander
• 1 tsp ground cumin
• 60 ml (¼ cup) peanut oil
• 300 g ground roasted peanuts
• 400 ml coconut cream
• 1 tbsp tamarind pulp 
• 125 ml (½ cup) hot water
• 2 tbsp sugar

Instructions

Cook's notes.

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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• Level: Easy
• Total: 1 hr 45 min
• Prep: 15 min
• Inactive: 1 hr 20 min
• Cook: 10 min
• Yield: 24 skewers

Ingredients

Deselect All

2 1/2 pounds top round or London broil

1/2 cup light soy sauce

1/4 cup canola oil, plus more for grill

1 tablespoon plus 1 teaspoon lime juice

1 tablespoon plus 1 teaspoon brown sugar

2 teaspoons minced garlic

2 teaspoons minced fresh ginger

4 scallions, thinly sliced

Special equipment: 24 bamboo skewers, soaked in water 20 minutes

• Slice the beef against the grain into 1/2-inch wide strips and place into a large resealable bag. In a bowl, whisk together the soy sauce, oil, lime juice, brown sugar, garlic and ginger. Pour the marinade into the bag over the beef. Seal the bag and toss to coat completely. Place the bag into a large bowl and put into the refrigerator to marinate for at least 1 hour or as long as overnight.
• To serve: Preheat a grill or grill pan over medium-high heat. Thread 24 of the beef strips onto the skewers. Oil the grill gates and place the beef on the grill. If desired, reserve the remaining beef strips and marinade for another use, such as Round 2 Recipe Beef and Cabbage Stir Fry. Cook the skewers 2 to 3 minute per side. Remove from the heat, place on a serving platter and sprinkle with the scallions. Serve immediately.

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Recipe copyright Sandra Lee, 2011

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