Authentic Thai Beef Satay Recipe With Peanut Sauce
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Prep Time
10 mins
-
Cook Time
10 mins
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Additional Time
4 hrs
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Total Time
4 hrs 20 mins
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Servings
2 people
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Calories
83 kcal
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Course
Main Course, Appetizer, Snacks
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Cuisine
Thai
Authentic Thai Beef Satay Recipe With Peanut Sauce
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Enjoy my family’s authentic Thai beef satay with peanut sauce recipe, featuring perfectly grilled, marinated beef—a true street food classic!
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Ingredients
For the marinade
- 2 cups beef thinly sliced, see notes
- 3 cloves garlic
- about 1/2 talk lemongrass finely chopped
- 1/2 tsp coriander seeds
- 1/4 tsp cumin seeds
- 2 tsp yellow curry powder
- 1 tbsp palm sugar
- 1 tsp salt
- 1/4 cup coconut milk
For the peanut sauce
- 1/2 cup roasted peanuts
- 1 whole head garlic
- 1/2 cup shallots sliced thinly
- 5 tbsp oil
- 2 tbsp massaman curry paste see notes
- 1 1/4 cups coconut milk
- 1 tbsp rosdee seasoning powder see notes
- 2 tbsp tamarind sauce
- 3 tbsp palm sugar
- 1/2 tbsp salt
Instructions
Marinate the beef
- In a pan over low heat, roast the cumin and coriander seeds until fragrant.
- Using a mortar and pestle (or food processor), crush the roasted seeds until finely ground.
- Add the sliced lemongrass and garlic to the mortar and pestle (or food processor) and crush them into a fine paste.
- In a large mixing bowl, combine the crushed spices, palm sugar, salt, yellow curry powder, and coconut milk. Stir everything together until well mixed.
- Add the sliced beef to the marinade, ensuring it’s well-coated. Let it marinate for at least 4 hours, but overnight is best for maximum flavor.
Make the peanut sauce
- Dry roast the peanuts until golden and lightly crush them using a mortar and pestle.
- Blend garlic and shallots into a smooth paste with a blender or food processor.
- In a saucepan, heat the oil and sauté the garlic-shallot paste until fragrant. Add the massaman curry paste and cook for 2 minutes. Stir in the coconut milk, rosdee seasoning, tamarind paste, palm sugar, and salt. Simmer until the sugar melts, then mix in the crushed peanuts to finish the sauce.
Grill
- Soak bamboo skewers in water for at least 30 minutes to prevent burning while grilling.
- Skewer the marinated beef onto the bamboo skewers.
- Grill the satay over charcoal or on a grilling pan. While grilling, brush with coconut milk to keep the meat moist and add extra flavor. Serve your beef satay with Thai peanut sauce and enjoy!
Equipments used:
Notes
- Use the nutrition card in this recipe as a guideline.
- Beef – Skirt steak and flank steak are perfect for beef satay because they’re tender and absorb marinades well. Other good options include sirloin and ribeye for extra tenderness and juiciness.
- Massaman curry paste – Make your own for the freshest flavor, or use store-bought brands like Mae Ploy or Maesri for convenience.
- Rosdee seasoning powder – A popular Thai seasoning that enhances umami and boosts overall flavor. Get it on Amazon.
Nutrition Information
Show Details
Calories
83kcal
(4%)
Carbohydrates
8g
(3%)
Protein
1g
(2%)
Fat
6g
(9%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
0.1g
Monounsaturated Fat
0.4g
Sodium
1180mg
(49%)
Potassium
109mg
(3%)
Fiber
0.2g
(1%)
Sugar
4g
(8%)
Vitamin A
3IU
(0%)
Vitamin C
1mg
(1%)
Calcium
15mg
(2%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 2people
Amount Per Serving
Calories 83 kcal
% Daily Value*
| Calories | 83kcal | 4% |
| Carbohydrates | 8g | 3% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.4g | 2% |
| Sodium | 1180mg | 49% |
| Potassium | 109mg | 2% |
| Fiber | 0.2g | 1% |
| Sugar | 4g | 8% |
| Vitamin A | 3IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 15mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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