Name: Beef Satay with Thai Peanut Sauce Recipe
Prep time: PT-493173H50M18S
Cook time: 15 min
Total time: PT-493173H50M18S
Cuisine: Thai
Ingredients: 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 brand); 1 tbsp curry powder; 1 tsp white sugar; 2 tsp red curry paste; 1/2 tsp baking soda / bi-carb (tenderiser); 1 tsp salt; 1 1/2 tbsp vegetable oil (for cooking); 1 tbsp red curry paste; 2/3 cup full fat coconut milk (e.g. Ayam brand); 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 (adjust for desired consistency); 2 tbsp finely chopped peanuts (for garnish); Lime wedges (optional); Coriander / cilantro leaves and sliced red chilli (optional)

Ingredients

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

1 tbsp curry powder

1 tsp white sugar

2 tsp red curry paste

1/2 tsp baking soda / bi-carb (for tenderizing)

1 tsp salt

1 tbsp red curry paste (for peanut sauce)

2/3 cup full-fat coconut milk (for peanut sauce)

1/3 cup smooth natural peanut butter

1 1/2 tbsp white sugar (for peanut sauce)

1 tsp dark soy sauce

1/2 tsp salt (for peanut sauce)

1 tbsp cider vinegar

1/3 cup water

1 1/2 tbsp vegetable oil (for cooking)

2 tbsp finely chopped peanuts

Lime wedges (optional)

Coriander / cilantro leaves and sliced red chilli (optional)

Instructions

Step 1: If cooking on a BBQ or over charcoal, soak the bamboo skewers in water for 2 hours to prevent burning.

Step 2: In a bowl, combine the beef pieces with 1/4 cup coconut milk, 1 tbsp curry powder, 1 tsp white sugar, 2 tsp red curry paste, 1/2 tsp baking soda, and 1 tsp salt. Mix well, cover with cling wrap, and marinate overnight to tenderize and infuse flavors.

Step 3: Thread 4 pieces of marinated beef onto each soaked skewer.

Step 4: Heat 1 1/2 tbsp vegetable oil in a large non-stick pan over medium-high heat.

Step 5: Cook the skewers in batches, turning every 2 to 2 1/2 minutes on all sides until deep golden and fully cooked through, about 8 to 10 minutes total. The baking soda tenderized beef should be cooked thoroughly for the best texture.

Step 6: Remove the skewers from the pan and let them rest on a plate for 3 minutes before serving.

Step 7: For the peanut sauce, place 1 tbsp red curry paste, 2/3 cup coconut milk, 1/3 cup peanut butter, 1 1/2 tbsp white sugar, 1 tsp dark soy sauce, 1/2 tsp salt, 1 tbsp cider vinegar, and 1/3 cup water in a small saucepan over medium-low heat.

Step 8: Stir to combine and simmer gently for 5 minutes, stirring occasionally. Adjust the consistency with water to achieve a pourable but slightly thick sauce.

Step 9: Remove the sauce from heat, cover, and keep warm while finishing the skewers.

Step 10: To serve, pour the peanut sauce into a bowl and sprinkle with some chopped peanuts, stirring some through if desired. Arrange the satay skewers on a platter and sprinkle with the remaining peanuts, coriander, and sliced chilli.

Step 11: Serve the skewers alongside the peanut sauce for dipping, with optional lime wedges and a side of Jasmine Rice or Thai Fried Rice to complete your meal.

Tips & Variations

Marinate the beef overnight to ensure tenderness and deep flavor; shorter marinating times may result in tougher meat.

For a smoky flavor, grill the skewers over charcoal instead of pan-frying.

Swap beef rump for chicken thigh pieces if preferred—adjust cooking time accordingly.

Add a splash of lime juice to the peanut sauce for a brighter, tangy finish.

If you like it spicy, include extra sliced chilli in the garnish or mix some chili flakes into the peanut sauce.

FAQs

Can I use wooden skewers instead of bamboo?

Yes, wooden skewers can be used, but soak them in water for at least 30 minutes before grilling to prevent burning.

Why is baking soda used in the marinade?

Baking soda helps tenderize the beef by breaking down proteins. It’s important to cook the meat well afterward to achieve the desired texture without chewiness.