Beef Satay with Thai Peanut Sauce
Recipe video above. Meat on sticks is always a good thing, and Thai Beef Satay is one of the best! In this beef version of Thai Chicken Satay, a secret tenderising satay marinade makes economical steak astonishingly succulent. So good, you can eat it plain – but no one in their right mind would skip
Foto: RecipeTin Eats
Ingredients
- 13 -16 bamboo skewers (, 16cm / 6.5" long (Note 1))
- 600 g / 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
- 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
- 1 1/2 tbsp vegetable oil (, for cooking)
- 2 tbsp peanuts (, finely chopped)
- Lime wedges ((optional))
- Coriander / cilantro leaves and sliced red chilli ((optional))
Steps
-
If cooking on a BBQ or over charcoal, soak skewers for 2 hours in water so they don't burn.
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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).
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Thread onto skewers - I do 4 pieces each.
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Heat 1.5 tbsp oil in a large non stick pan over medium high heat.
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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.)
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Rest: Transfer skewers to plate and rest for 3 minutes before serving with Peanut Sauce.
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Place all Peanut Sauce ingredients in a small saucepan over medium low heat.
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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.
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Remove from stove, cover with lid and keep warm while cooking skewers.
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Pour sauce into a bowl. Sprinkle with some peanuts - stir some through if you want.
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Pile satay skewers onto a platter, sprinkle with remaining peanuts, coriander and chilli.
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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!
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (10% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| -16 bamboo skewers | 13 | - | - |
| / 1.2lb beef rump steak | 600 g | - | - |
| coconut mik | 0.25 cup | - | - |
| curry powder | 1 tbsp | $0.50/100g | $0.07 |
| white sugar | 1 tsp | - | - |
| red curry paste | 2 tsp | - | - |
| baking soda / bi-carb | 0.5 tsp | $0.50/100g | $0.01 |
| salt | 1 tsp | - | - |
| red curry paste | 1 tbsp | - | - |
| coconut milk | 0.6666666666666666 cup | - | - |
| natural peanut butter | 0.3333333333333333 cup | - | - |
| white sugar | 0.5 tbsp | - | - |
| dark soy sauce | 1 tsp | - | - |
| salt | 0.5 tsp | - | - |
| cider vinegar | 1 tbsp | - | - |
| water | 0.3333333333333333 cup | - | - |
| vegetable oil | 0.5 tbsp | - | - |
| peanuts | 2 tbsp | - | - |
| Lime wedges | - | - | - |
| Coriander / cilantro leaves and sliced red chilli | - | - | - |
*Estimated market prices, may vary by region
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