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Beef Satay with Thai Peanut Sauce

Delicious marinated beef skewers grilled to perfection, served with a creamy and spicy Thai peanut sauce. A perfect dish for summer barbecues and family gatherings.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Indonesian, Thai
Calories: 400
Ingredients Method Notes

Ingredients
  

For the beef satay
  • 1 lb beef top sirloin Look for tender and marbled cuts for the best flavor.
  • 1/4 cup coconut milk For basting.
  • 30 pieces 6-inch bamboo skewers Soak them in water for 30 minutes before use to prevent burning.
  • 4 slices white bread Optional for serving.
  • 1 1/2 teaspoons coriander seeds Toasted.
  • 1 teaspoon cumin seeds Toasted.
  • 1/2 teaspoon black peppercorns Adds a bit of heat.
  • 2 tablespoons lemongrass Thinly sliced.
  • 2 tablespoons galangal Chopped. Optional.
  • 1 inch fresh turmeric Provides color and flavor.
  • 1/4 teaspoon ground cinnamon For subtle warmth.
  • 2 teaspoons brown sugar Or granulated sugar.
  • 1/2 teaspoon table salt Essential for seasoning.
  • 1 tablespoon white vinegar Adds acidity to the marinade.
For the peanut sauce
  • 2/3 cup coconut milk For the peanut sauce.
  • 2 tablespoons red curry paste The heart of the sauce.
  • 1 1/4 cup coconut milk For a luscious peanut sauce.
  • 1/2 cup roasted peanuts Chop or blend into a fine meal.
  • 2 tablespoons toasted white sesame seeds Adds crunch and nutty flavor.
  • 1 teaspoon fish sauce A touch of umami.
  • 2 tablespoons finely chopped palm sugar Or brown sugar.
  • 2 tablespoons tamarind paste Adds tanginess.
For the Ajaad (optional)
  • 1/2 cup quartered and sliced cucumber A refreshing side.
  • 1 tablespoon thinly sliced shallots A touch of sweetness.
  • 8 slices Thai chilies or jalapenos Spice it up as desired.
  • 1/2 cup white vinegar For pickling.
  • 1/4 cup granulated sugar Balances the vinegar.
  • 1/8 teaspoon table salt Enhances flavors in the pickle.

Method
 

Preparation
  1. Cut the beef into 1/4 inch thick slices against the grain, then slice each piece into small, bite-sized chunks, and place them into a mixing bowl.
  2. In a mortar and pestle, grind the coriander seeds, cumin seeds, and black peppercorns into a fine flour. Add the thinly sliced lemongrass, chopped galangal, and fresh turmeric if using. Pound until smooth.
  3. Once it’s a fine paste, add the turmeric powder (if using), ground cinnamon, brown sugar, salt, vinegar, and 2/3 cup of coconut milk. Stir to mix well.
  4. Pour the marinade over the beef and massage it well. Cover and refrigerate for at least 1 hour—overnight is ideal.
Making the Peanut Sauce
  1. In a food processor, grind the roasted peanuts and sesame seeds into a fine meal.
  2. In a small pot over medium heat, pour in 1/4 cup of coconut milk and heat until boiling. Add red curry paste and stir for about 2 minutes.
  3. Stir in the remaining coconut milk, ground peanut mixture, fish sauce, palm sugar, and tamarind paste. Simmer for about 5 minutes until thickened.
Grilling the Beef
  1. Preheat your grill to medium heat and skewer the beef onto the soaked bamboo skewers.
  2. Place the skewers on the grill, lightly brush with coconut milk, and grill for about 2 to 3 minutes on each side until cooked through.
Making the Ajaad
  1. In another pot, combine vinegar, sugar, and salt over medium heat, stirring until the sugar dissolves. Set aside to cool.
Serving
  1. Arrange the Beef Satay skewers on a platter with the Thai Peanut Sauce and Ajaad. Serve with optional toasted bread.

Notes

Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat gently on the grill or in the oven. Both marinade and peanut sauce can be made in advance for deepened flavors.