Description
A flavorful and tender Beef Satay recipe served with a rich and creamy Thai peanut sauce. This dish features marinated beef rump steak skewers cooked to well done perfection for maximum tenderness, paired with a luscious coconut peanut dipping sauce. Perfect as an appetizer or main dish served with jasmine rice or Thai fried rice.
Ingredients
Scale
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 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)
Thai Peanut Sauce
- 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)
Instructions
- Soak Skewers: If using a BBQ or cooking over charcoal, soak the bamboo skewers in water for 2 hours to prevent burning during cooking.
- Prepare Marinade and Beef: In a bowl, mix coconut milk, curry powder, white sugar, red curry paste, baking soda, and salt to create the marinade. Add beef pieces and combine well. Cover with cling wrap and marinate overnight for optimal tenderizing.
- Assemble Skewers: Thread 4 pieces of marinated beef onto each soaked skewer, arranging evenly.
- Cook Skewers: Heat 1.5 tablespoons vegetable oil in a large non-stick pan over medium-high heat. Cook the beef skewers in batches, turning every 2 to 2 1/2 minutes to brown all sides. Total cooking time should be about 8 to 10 minutes until well done and deep golden. This thorough cooking ensures the tenderized beef is soft and fully cooked.
- Rest Meat: Remove cooked skewers from the pan and transfer to a plate to rest for 3 minutes before serving. This allows juices to redistribute.
- Make Peanut Sauce: In a small saucepan, combine red curry paste, coconut milk, peanut butter, white sugar, dark soy sauce, salt, cider vinegar, and water. Stir to combine and gently simmer over medium-low heat for 5 minutes, stirring occasionally. Adjust water to achieve a pourable but thick sauce consistency. Keep covered and warm until ready to serve.
- Serve: Pour peanut sauce into a serving bowl and sprinkle with some chopped peanuts, stirring some into the sauce if desired. Arrange satay skewers on a platter, sprinkle with remaining peanuts, fresh coriander, and sliced red chilli if using. Serve the skewers with the peanut sauce on the side for dipping, accompanied by jasmine rice, Thai fried rice, or pineapple fried rice for a complete meal.
Notes
- Soaking bamboo skewers prevents them from burning on the grill or stovetop pan.
- Marinating overnight is essential for tenderizing the beef with baking soda and enhancing flavor.
- Cook beef skewers well done for tender texture; medium or undercooked beef may be chewy.
- Adjust the peanut sauce thickness with water to suit your preference.
- Optional garnishes like lime wedges, coriander leaves, and sliced red chili add freshness and spice.
- Prep Time: 10 minutes + overnight marinating
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Thai
Keywords: Beef Satay, Thai Peanut Sauce, Thai Skewers, Peanut Satay, Grilled Beef, Thai Appetizer, Skewered Meat, Asian Street Food
