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
Scale
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.
