Beef Satay with Thai Peanut Sauce
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Marinating
1 d
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Total Time
1 d 30 mins
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Servings
12 - 14 skewers
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Calories
182 kcal
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Course
Main Course, Appetizer
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Cuisine
Thai
Beef Satay with Thai Peanut Sauce
Description
This recipe calls for marinating rump steak cubes in a mixture containing coconut milk, curry powder, red curry paste, sugar, salt, and baking soda, the latter acting as a tenderizer. After marinating overnight, the beef is skewered and cooked thoroughly to ensure tenderness, achieving a deep golden crust on all sides. The thorough cooking is necessary due to the baking soda which tenderizes but requires full cooking for texture.
The Thai peanut sauce combines red curry paste, coconut milk, natural peanut butter, sugar, soy sauce, salt, cider vinegar, and water, gently simmered to develop a balanced creamy sauce with sweet, salty, sour, and umami notes. This sauce complements the spicy curry flavor of the beef and adds depth with its nutty richness.
The skewers are ideally served with the peanut sauce, garnished with freshly chopped peanuts for texture, optional lime wedges for acidity, coriander leaves, and sliced red chili for freshness and heat. This combination suits appetizer or main course settings.
Using authentic ingredients such as full-fat coconut milk and natural peanut butter influences sauce quality. Baking soda tenderizes more economical cuts like rump steak but needs thorough cooking. Skewers are soaked before use to prevent burning. Leftover peanut sauce can be stored refrigerated for up to a week or frozen for later use in other dishes.
Ingredients
- 13-16 bamboo skewers , 16cm / 6.5" long (Note 1)
Marinade:
- 600g / 1.2lb rump steak 2.5 cm/1" pieces (Note 2, beef, aka top sirloin in the US
- 1/4 cup coconut milk full fat (I use Ayam, Note 3
- 1 tbsp curry powder (Note 4)
- 1 tsp white sugar
- 2 tsp red curry paste (Note 5)
- 1/2 tsp baking soda tenderiser, Note 6, or bi-carb
- 1 tsp salt
Thai Peanut Sauce:
- 1 tbsp red curry paste (Note 5)
- 2/3 cup coconut milk , full fat (I use Ayam, Note 3)
- 1/3 cup peanut butter smooth (Note 7, natural
- 1 1/2 tbsp white sugar
- 1 tsp dark soy sauce (Note 8)
- 1/2 tsp salt
- 1 tbsp cider vinegar (Note 9)
- 1/3 cup water
Cooking & Serving:
- 1 1/2 tbsp vegetable oil , for cooking
- 2 tbsp peanuts , finely chopped
- lime optional, wedges
- Coriander leaves optional, aka cilantro; sliced red chilli
- red chilli optional, aka cilantro; sliced red chilli
Instructions
- If cooking on a BBQ or over charcoal, soak skewers for 2 hours in water so they don't burn.
Thai Beef Satay Skewers:
- Mix together the beef and Marinade in a bowl. Cover with cling wrap and marinate overnight (do not reduce marinating time else the beef may not tenderise enough).
- Thread onto skewers - I do 4 pieces each.
- Heat 1.5 tbsp oil in a large non stick pan over medium high heat.
- Cook 10 minutes (yes, well done!): Cook skewers in batches for 2 to 2 1/2 minutes on all 4 sides until deep golden (total of 8 to 10 minutes) and fully cooked through. (Note: baking soda tenderised beef needs to be thoroughly cooked to be tender. The beef is still a bit chewy if it's medium or less.)
- Rest: Transfer skewers to plate and rest for 3 minutes before serving with Peanut Sauce.
Thai Peanut Sauce:
- Place all Peanut Sauce ingredients in a small saucepan over medium low heat.
- Stir to combine then simmer, stirring every now and then, for 5 minutes. Adjust consistency with water - it should be a pourable but thickish sauce.
- Remove from stove, cover with lid and keep warm while cooking skewers.
Serving:
- Pour sauce into a bowl. Sprinkle with some peanuts - stir some through if you want.
- Pile satay skewers onto a platter, sprinkle with remaining peanuts, coriander and chilli.
- Serve with sauce on the side for dipping. Add a side of Jasmine Rice or Thai Fried Rice or Pineapple Fried Rice to complete the meal!
Notes
- Soak bamboo skewers in water for 2 hours before cooking to avoid burning.
- Baking soda tenderizes rump steak but requires thorough cooking for best texture and safety.
- Use full-fat coconut milk for richer flavor in marinade and sauce.
- Natural peanut butter enhances sauce taste and smoothness, but standard peanut butter can be used with care to consistency.
- Leftover peanut sauce keeps up to one week refrigerated or can be frozen for later use.
- Optional garnishes like lime, coriander, and chili brighten and add freshness to the dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12- 14 skewers
Amount Per Serving
Calories 182 kcal
% Daily Value*
| Calories | 182cal | 9% |
| Carbohydrates | 4g | 1% |
| Protein | 14g | 28% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 31mg | 10% |
| Sodium | 383mg | 16% |
| Potassium | 277mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 333IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 23mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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