Beef Satay with Thai Peanut Sauce
Beef Satay with Thai Peanut Sauce—Let Me Tell You Why I Love It
You know when you get a craving that just gnaws at you for days? That’s me and beef satay with Thai peanut sauce. Not to get all nostalgic, but I first tried this dish at my neighbor’s summer BBQ—she managed to slightly blacken the first batch (don’t worry, I’ve done it too), but somehow it was still amazing. We all stood around the grill, picking at the skewers, arguing about the right way to pronounce “satay” (I still think mine’s closer, but let’s not get into that again). Now, whenever I make this, I remember that smoky backyard, a few mosquito bites, plenty of laughter, and the taste that somehow says both summer afternoon and cozy Friday night in.
Why You’ll Probably Love This (or at least I hope so)
I make this when I want something that looks a little fancy but is secretly super easy—like tricking everyone into thinking I’m a grill master. My family goes a bit bonkers for the peanut sauce (I’ve caught my teen dipping carrot sticks straight into the leftovers; don’t tell him I saw). I also love that if I forgot to marinate the meat for hours—in my defense, who doesn’t?—I can sort of fake it by just letting it sit while I throw together the rest. And for what it’s worth, cleaning skewers can be weirdly therapeutic after a long day.
What You’ll Need (and What I Sometimes Swap In)
- 500g beef steak, sliced thinly (flank is classic but, honestly, sirloin or even rump work fine if that’s what you’ve got. I’ve even used leftover roast beef, shh!)
- 2 tablespoons soy sauce (grandma was all about Kikkoman but supermarket brand is fine by me)
- 1 tablespoon fish sauce (or sub with extra soy if you’re out or it smells too wild)
- 1 tablespoon brown sugar (white sugar works too, it just tastes—well—less rich)
- 2 cloves garlic, minced (full disclosure, I’ve cheated with dried garlic flakes in a pinch)
- 1/2 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon ground cumin
- 1 tablespoon oil (I go with peanut or sunflower. Olive is fine but a bit… olivey?)
- For the Peanut Sauce:
- 1/2 cup creamy peanut butter (chunky? sure, it’s just a little trickier to stir)
- 2 teaspoons soy sauce
- 1 teaspoon red curry paste (or more if you like pain)
- 1 tablespoon lime juice (bottled is ok, though fresh is zippier)
- 2 teaspoons brown sugar
- 1/2 cup coconut milk (the full-fat stuff is best, but I won’t judge skim)
- Optional: chili flakes for a spicy kick, or a splash of hot water if it’s too thick
- Wooden or metal skewers (soaked wooden ones keep them from charring—unless you like that extra smoky drama!)
How I Actually Make It (And a Few Honest Comments)
- First, thinly slice the beef against the grain. Or, if you’re spacey like me, accidentally cut with the grain once and wonder why it’s so chewy—lesson learned! Place the slices in a bowl.
- Whisk up the soy sauce, fish sauce, brown sugar, garlic, coriander, turmeric, cumin, and oil. Pour it over your beef, toss, and let it hang out for at least 30 minutes. Overnight is awesome but, real talk, sometimes 15 does the trick. This is the stage I usually sneak a whiff and go mmm.
- Thread the marinated beef onto your skewers. If the slices are stubborn, don’t sweat it—just fold them accordion-style. There’s no beef skewer police.
- While the grill preheats (high heat is best), whip up the peanut sauce: just combine everything in a saucepan on low, stirring till it loosens up and gets glossy. If it looks weirdly gloopy (totally normal), add a splash of water or coconut milk and keep going. Actually, if you’re impatient like me, the microwave works for 30 seconds at a time, but stir well or it’ll turn into a weird lump. Taste, then add salt or sugar if you want—it’s your party.
- Grill the beef skewers for 2-3 minutes per side. Flip once, maybe twice. Don’t get distracted like I do or you’ll end up with beef jerky! I usually sneak a tiny bite, then grumble they taste better when I’m not standing over hot coals. Let them rest just a minute; it really does help.
- Drizzle or dunk skewers in the peanut sauce and, if you’re me, scatter on a pinch of chili flakes. Serve extra sauce in a bowl because people fight over it. (True story: someone actually licked the bowl once. Why are my friends like this?)
Things I’ve Learned (The Hard Way)
- Your grill doesn’t need to be piping hot, but too cold and the beef just sits there, sadly steaming.
- Don’t over-marinate—more than 24 hours and it goes weirdly mushy. Found that one out by accident after forgetting a batch overnight; not my finest hour.
- Chunky peanut butter clumps, but honestly, if you like little peanut bits in the sauce, go wild!
Random Variations (Plus One I Won’t Do Again)
- Chicken instead of beef? Oh yes, done it, just as good. Pork is nice but, in my opinion, beef holds up best to the peanut sauce.
- I once used tofu—marinated and grilled like the beef. It was okay, but kinda spongy. Probably wouldn’t go out of my way to repeat it, but hey, you do you.
- Sometimes I swap in almond butter if someone’s got peanut allergies. The flavor is different, but still tasty (even if my uncle claims otherwise… subjective!)
What You Need Gear-Wise (But There Are Workarounds)
- Skewers (wood or metal, or hey—even chopsticks in a pinch, though watch for splinters)
- Grill, grill pan, or even broiler. Been desperate enough to use my sandwich press once. Honestly works, if a bit messy!
- Mixing bowls and a small saucepan for the sauce (I once stirred it together in a mug—wouldn’t really recommend, but it got the job done)
Keeping Leftovers (If That Even Happens!)
Leftover skewers and sauce keep in the fridge for a couple of days—just reheat gently or they dry out (I sometimes splash a bit of coconut milk over top). Though honestly, in my house, it never lasts more than a day because someone’s always sneaking “just one more.” Freezing? Sure, but the sauce splits a bit; just stir like your life depends on it after thawing.
Serving: How I Bring It to the Table
This is so good with a simple cucumber salad (I found this one on Bon Appétit, and it’s my secret weapon for summer). Also love it with pita or jasmine rice for mopping up the peanut sauce. My family is weirdly into eating it as part of a taco night—beef satay tacos?! But I say why not.
Pro Tips (AKA, The Stuff I Messed Up So You Don’t Have To)
- Don’t rush threading the beef—or it’ll rip and you’ll be chasing little bits around your cutting board.
- I once tried using the sauce as a marinade. Honestly, just made a sticky mess and the grill was a nightmare. Wouldn’t recommend; keep the sauce and marinade separate.
- If you forget to soak your wooden skewers, just wrap the ends in foil—works surprisingly well, though it looks a bit odd.
FAQ Corner—No Judgment, Ask Away!
- Can I make this ahead? Yeah! The beef benefits from a little advance marinating, actually—but if you leave it too long, it might get mushy (see above for my mistake…). I assemble the sauce the day before sometimes and just reheat gently.
- Is there a substitute for coconut milk? Absolutely. I’ve used milk and a spoonful of yogurt once, actually. Didn’t taste quite the same, but it worked in a pinch, and nobody complained (much).
- Grill vs broil—does it matter? Not really. I think the grill gives the best char, but broiling under a hot oven is a decent workaround. I even found a helpful guide on Serious Eats for more tips.
- Can I freeze the sauce? Sure, though sometimes it separates a little. Just give it a jolly good stir or a quick zap in the microwave and, honestly, you’ll barely notice.
- What’s the best meat? Tough one. I’m loyal to flank steak, but really any quick cooking, not-too-fatty beef works fine. Don’t overthink it.
Oh and quick detour—if you’re ever in the mood for a deeper geek-out about Southeast Asian street food (really good rabbit hole!)—Melissa Clark at NYT Cooking has a few brilliant ideas worth a peek, just search her up.
So there we go—give it a go and make it your own. If it gets slightly burnt or the sauce is extra thick, well, that’s character. And if your family ends up licking the plate (or the bowl, or both)—trust me, you won’t be the first! Happy cooking, mate.
Ingredients
- 500g beef sirloin, cut into thin strips
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 2 teaspoons brown sugar
- 1 teaspoon ground coriander
- 1 teaspoon turmeric powder
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
- 8 wooden skewers, soaked
- For the Thai Peanut Sauce:
- 1/2 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 tablespoon brown sugar
- 1 teaspoon chili sauce
- 1/2 cup coconut milk
- 2 tablespoons water
Instructions
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1In a bowl, mix soy sauce, fish sauce, brown sugar, ground coriander, turmeric powder, garlic, and vegetable oil to create the marinade.
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2Add the beef strips to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes.
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3Thread the marinated beef strips onto the soaked wooden skewers.
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4Preheat a grill or grill pan over medium-high heat. Grill the skewers for 2-3 minutes per side, until beef is charred and cooked through.
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5For the peanut sauce: Whisk together peanut butter, soy sauce, lime juice, brown sugar, chili sauce, coconut milk, and water in a small saucepan over low heat until smooth and warmed.
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6Serve the beef satay hot with the Thai peanut sauce on the side for dipping.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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