If you’re craving something bursting with bold flavors and irresistible textures, look no further than this Beef Satay with Thai Peanut Sauce Recipe. Tender chunks of beef rump steak are marinated in a fragrant blend of coconut milk, curry powder, and red curry paste, skewered, and grilled to perfection. Paired with a luscious, creamy Thai peanut sauce that’s both sweet and savory, this dish promises a mouthwatering experience that’s perfect for sharing at any gathering or simply savoring all to yourself. You’ll love how every bite delivers layers of exotic taste balanced by the fresh zing of lime and herbs, making this recipe a true crowd-pleaser and a personal favorite I’m excited to share with you.
Ingredients You’ll Need
These ingredients are delightfully simple yet utterly crucial to crafting the authentic taste and texture of your Beef Satay with Thai Peanut Sauce Recipe. Each one plays a special role—from tenderizing and infusing the beef with flavor, to creating the rich, creamy sauce that ties it all together.
- 13-16 bamboo skewers (16cm / 6.5″ long): Soaking them prevents burning and adds that rustic charm to your presentation.
- 600g / 1.2lb beef rump steak (top sirloin): Cut into 2.5 cm / 1″ pieces; this cut stays juicy and tender when grilled.
- 1/4 cup coconut milk (full fat): Adds creaminess and a subtly sweet tropical flavor to the marinade.
- 1 tbsp curry powder: Brings a warm, aromatic base that complements the richness of the beef.
- 1 tsp white sugar: Balances spices with a touch of sweetness for depth.
- 2 tsp red curry paste: Delivers authentic Thai heat and complexity.
- 1/2 tsp baking soda / bi-carb: A secret tenderizer that ensures your beef stays soft and delicious.
- 1 tsp salt: Enhances all the flavors perfectly.
- 1 tbsp red curry paste: Adds to the luscious peanut sauce, boosting vibrant flavor.
- 2/3 cup coconut milk (full fat): For that rich, velvety texture in the sauce.
- 1/3 cup natural peanut butter (smooth): The star of the sauce, providing creaminess and nutty goodness.
- 1 1/2 tbsp white sugar: Balances the savory and spicy elements in the sauce.
- 1 tsp dark soy sauce: Contributes umami depth and a subtle salty kick.
- 1/2 tsp salt: Essential to elevate all sauce flavors.
- 1 tbsp cider vinegar: Adds brightness and a slight tang to the sauce harmony.
- 1/3 cup water: Adjusts the sauce consistency just right.
- 1 1/2 tbsp vegetable oil (for cooking): Helps achieve that perfectly grilled exterior.
- 2 tbsp peanuts (finely chopped): For a delightful crunch and extra peanut punch.
- Lime wedges (optional): A fresh citrus burst at the table to lift flavors.
- Coriander / cilantro leaves and sliced red chilli (optional): For vibrant color, freshness, and subtle heat.
How to Make Beef Satay with Thai Peanut Sauce Recipe
Step 1: Prepare Your Skewers and Beef
Start by soaking your bamboo skewers in water for at least 2 hours if you’re cooking on a BBQ or charcoal grill to prevent them from burning. Meanwhile, cut your beef rump steak into uniform 2.5 cm / 1-inch cubes to ensure they cook evenly. The size is just perfect for juicy bites and makes skewering a breeze.
Step 2: Marinate the Beef
In a bowl, combine 1/4 cup of full-fat coconut milk, 1 tbsp curry powder, 1 tsp white sugar, 2 tsp red curry paste, 1/2 tsp baking soda, and 1 tsp salt. Whisk everything together until well blended. Add your beef pieces and toss to coat thoroughly. Let those flavors soak in by marinating for at least 15 minutes or up to a few hours if you have time—this makes the beef incredibly tender and infused with aromatic goodness.
Step 3: Thread and Grill
Once marinated, thread the beef pieces onto the soaked bamboo skewers, leaving a little space between each so they cook evenly. Heat your grill or pan over medium-high heat and brush it lightly with vegetable oil. Grill the skewers for about 3-5 minutes on each side until the beef is cooked to your desired level of doneness, beautifully charred but still juicy inside.
Step 4: Make the Thai Peanut Sauce
While the beef grills, prepare your luscious peanut sauce. Combine 1 tbsp red curry paste, 2/3 cup coconut milk, 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, and 1/3 cup water in a small saucepan. Cook over low heat, stirring constantly until smooth and heated through but not boiling. The sauce should be creamy, slightly thick, and packed with flavor.
Step 5: Garnish and Serve
Once your skewers are ready, sprinkle the finely chopped peanuts on top and add optional lime wedges, coriander leaves, and sliced red chili to brighten up your dish. The contrast of smoky grilled beef with creamy, nutty sauce and fresh garnishes is simply irresistible.
How to Serve Beef Satay with Thai Peanut Sauce Recipe
Garnishes
Garnishes are more than just pretty touches; they add layers of texture and pop of refreshing flavor. I highly recommend sprinkling chopped peanuts for crunch, fresh coriander or cilantro to add herbaceous notes, and thin slices of red chili if you like some heat. Don’t forget the lime wedges—squeezing lime juice right before eating adds that irresistible citrus zing that balances the richness beautifully.
Side Dishes
To round out your Beef Satay with Thai Peanut Sauce Recipe, consider serving it alongside fragrant jasmine rice or coconut rice to soak up all that amazing peanut sauce. A light cucumber salad with a splash of rice vinegar and a hint of sugar makes a cooling partner to the spicy, savory satay. Steamed vegetables like broccoli or snap peas also add fresh crunch and color to your plate.
Creative Ways to Present
Want to impress friends or family? Serve your satay skewers standing upright in a decorative glass or a rustic wooden board surrounded by small bowls of extra peanut sauce and garnishes. You can also turn this into a vibrant platter by adding fresh mango slices, pickled vegetables, and fresh herbs. Or, for a fun twist, offer lettuce leaves to wrap the beef satay with a dollop of sauce and a sprinkle of herbs – it’s like hand-held Thai street food heaven right at your table!
Make Ahead and Storage
Storing Leftovers
If you have any leftover Beef Satay with Thai Peanut Sauce Recipe, simply wrap the skewers tightly in cling film or store in an airtight container and refrigerate for up to 2 days. Keeping the sauce separate is best to prevent it from becoming too thick or separating.
Freezing
For freezing, remove the beef from skewers (to protect the sticks) and place the meat in freezer-safe bags or containers. You can freeze for up to 3 months. The peanut sauce freezes well too, but make sure to give it a good stir after thawing to bring back its creamy texture.
Reheating
To reheat, thaw overnight in the fridge, then warm the peanut sauce gently on the stove or microwave. Reheat the beef satay in a hot pan or grill for a few minutes on each side to regain that lovely char and juiciness. Avoid reheating too long to keep the meat tender and succulent.
FAQs
Can I use other cuts of beef for this recipe?
Absolutely! While beef rump steak is ideal for tenderness and flavor, other tender cuts like sirloin or ribeye work wonderfully as well. Just be sure to cut the pieces evenly for consistent cooking.
Is there a vegetarian alternative for Beef Satay with Thai Peanut Sauce Recipe?
Yes! Swap the beef with firm tofu or tempeh, and marinate it the same way. Grill it gently to get a nice char, and serve with the delicious peanut sauce for a satisfying meat-free option.
Can I make the peanut sauce milder or spicier?
Definitely! Adjust the amount of red curry paste in both the marinade and the sauce to your preferred heat level. You can also add a bit of chili flakes or fresh chili for extra kick, or reduce the curry paste for a milder taste.
Do I have to use bamboo skewers?
Bamboo skewers are traditional and convenient, but metal skewers work just as well and won’t burn. Just remember to handle metal skewers carefully as they get very hot!
What if I don’t have coconut milk on hand?
You can substitute coconut milk with a mix of half regular milk and half cream for richness, but it won’t have the same distinctive coconut flavor that makes this Beef Satay with Thai Peanut Sauce Recipe authentic and special.
Final Thoughts
This Beef Satay with Thai Peanut Sauce Recipe is truly a celebration of flavor and texture, blending tender grilled beef with creamy, slightly spicy peanut sauce and fresh, zingy garnishes. It’s incredibly rewarding to make at home, whether for a casual dinner or an impressive party dish. Give it a try and watch how it quickly becomes a favorite in your recipe rotation—your taste buds will thank you!
Print
Beef Satay with Thai Peanut Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12-14 skewers
- Category: Appetizer
- Method: Grilling
- Cuisine: Thai
Description
This Beef Satay with Thai Peanut Sauce recipe offers a deliciously marinated and grilled beef rump steak served with a rich, creamy, and flavorful Thai-inspired peanut sauce. Perfect for gatherings or a tasty weeknight meal, these tender beef skewers soaked in aromatic spices and coconut milk bring authentic Southeast Asian flavors right to your table.
Ingredients
For the Beef Satay Marinade and Skewers
- 13–16 bamboo skewers, 16cm / 6.5″ long (soaked in water if grilling)
- 600g / 1.2lb beef rump steak (top sirloin in the US), cut into 2.5cm / 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, used as tenderizer)
- 1 tsp salt
For the Thai Peanut Sauce
- 1 tbsp red curry paste
- 2/3 cup full-fat coconut milk
- 1/3 cup natural smooth 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
- 1 1/2 tbsp vegetable oil (for cooking)
- 2 tbsp peanuts, finely chopped
For Serving (Optional)
- Lime wedges
- Coriander / cilantro leaves
- Sliced red chili
Instructions
- Prepare Skewers: If cooking on a BBQ or over charcoal, soak the bamboo skewers in water for 2 hours to prevent burning during grilling.
- Marinate Beef: In a mixing bowl, combine the 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. Add the beef pieces and mix thoroughly to coat evenly. Let marinate for at least 15 minutes to tenderize and infuse flavors.
- Skewer the Beef: Thread the marinated beef pieces onto the soaked bamboo skewers, dividing evenly among them.
- Make Peanut Sauce: Heat 1 1/2 tbsp vegetable oil in a pan over medium heat. Add 1 tbsp red curry paste and sauté until aromatic. Stir in 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. Simmer gently, stirring frequently, until the sauce thickens slightly and is smooth.
- Cook the Beef Satay: Grill the beef skewers over medium-high heat for about 3-4 minutes per side or until cooked to your liking. Alternatively, pan-fry the skewers in a lightly oiled skillet over medium heat, turning occasionally, until beef is nicely charred and cooked through.
- Serve: Arrange grilled beef skewers on a platter. Drizzle with or serve alongside the warm Thai peanut sauce. Garnish with finely chopped peanuts, lime wedges, coriander leaves, and sliced red chili if desired.
Notes
- Soaking bamboo skewers prevents them from burning during grilling.
- Baking soda helps tenderize the beef, making it more succulent.
- Using full-fat coconut milk enriches the sauce’s creaminess and flavor.
- You can substitute beef rump with top sirloin or other tender cuts.
- The peanut sauce can be adjusted for sweetness or spice according to your taste.
- Leftover peanut sauce keeps well refrigerated for up to 3 days.
