Beef Satay with Thai Peanut Sauce is a delicious dish that brings the vibrant flavors of Thailand right to your kitchen. Skewered pieces of tender beef are marinated in a tasty mixture and grilled to perfection. Paired with a rich and creamy peanut sauce, this dish is perfect for a quick meal or a fun gathering with friends.
Why Make This Recipe
There are plenty of reasons to give this Beef Satay with Thai Peanut Sauce a try! First, it’s a fantastic way to enjoy beef in a new and exciting way. The marination process makes the beef juicy and flavorful. The peanut sauce is not only easy to make but adds a depth of taste that everyone will love. Plus, it’s a great dish for grilling season, suitable for both beginners and experienced cooks.
How to Make Beef Satay with Thai Peanut Sauce
Making Beef Satay with Thai Peanut Sauce is simple and straightforward. Follow these easy steps:
Ingredients:
- 13-16 bamboo skewers (16cm / 6.5″ long, soaked in water for 2 hours)
- 600g / 1.2lb beef rump steak (cut into 2.5 cm/1″ pieces)
- 1/4 cup coconut milk (full fat)
- 1 tbsp curry powder
- 1 tsp white sugar
- 2 tsp red curry paste
- 1/2 tsp baking soda (optional tenderizer)
- 1 tsp salt
- 1 tbsp red curry paste
- 2/3 cup coconut milk (full fat)
- 1/3 cup natural peanut butter (smooth)
- 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 garnish)
- Lime wedges (optional)
- Coriander/cilantro leaves and sliced red chili (optional)
Directions:
- If cooking on a BBQ or over charcoal, soak the skewers for 2 hours in water so they don’t burn.
- For the Beef Satay, mix coconut milk, curry powder, white sugar, red curry paste, baking soda, and salt in a bowl. Add the beef pieces and let them marinate for at least 30 minutes.
- For the Thai Peanut Sauce, combine the red curry paste, coconut milk, peanut butter, white sugar, dark soy sauce, salt, cider vinegar, and water in a pot. Cook over low heat until well combined and smooth, stirring regularly.
- Heat the vegetable oil in a pan. Thread the marinated beef onto the skewers.
- Cook the skewers on the grill or in a hot pan until they are browned and cooked to your liking.
- Serve the satay hot, drizzled with peanut sauce. Garnish with chopped peanuts, lime wedges, coriander/cilantro, and sliced red chili, if desired.
How to Serve Beef Satay with Thai Peanut Sauce
Serve your Beef Satay hot off the grill with a generous drizzle of Thai Peanut Sauce. It pairs well with jasmine rice, fresh vegetables, or a light salad. For extra flavor, add lime wedges, coriander leaves, and sliced red chili on top.
How to Store Beef Satay with Thai Peanut Sauce
If you have leftovers, store the Beef Satay and sauce in separate airtight containers in the refrigerator. They will stay fresh for up to 3 days. To reheat, warm the beef in a hot pan and the sauce on the stovetop, stirring until heated through.
Tips to Make Beef Satay with Thai Peanut Sauce
- Marination Time: Allow the beef to marinate for at least 30 minutes, but letting it sit for longer will enhance the flavor.
- Bamboo Skewers: Remember to soak the bamboo skewers in water before using them to prevent burning during cooking.
- Peanut Sauce Variations: Feel free to adjust the ingredients in the peanut sauce to match your taste, such as adding more chili for spice.
Variation
You can easily switch out the beef for chicken, pork, or tofu to cater to different tastes. The cooking times may vary, so adjust accordingly.
FAQs
1. Can I use a different cut of beef?
Yes, you can use other cuts, but make sure to choose tender cuts for the best results.
2. Is it necessary to soak the skewers?
Soaking the skewers helps prevent them from burning while cooking over high heat.
3. Can I make the peanut sauce ahead of time?
Absolutely! The peanut sauce can be made in advance and stored in the fridge for a few days. Just reheat it before serving.
Enjoy your homemade Beef Satay with Thai Peanut Sauce! It’s a delightful dish that’s sure to impress everyone at the table.
Beef Satay with Thai Peanut Sauce
Ingredients
For the Beef Satay
- 600 g beef rump steak (cut into 2.5 cm/1" pieces)
- ¼ cup coconut milk (full fat)
- 1 tbsp curry powder
- 1 tsp white sugar
- 2 tsp red curry paste
- ½ tsp baking soda (optional tenderizer)
- 1 tsp salt
- 13-16 pieces bamboo skewers (16cm / 6.5" long, soaked in water for 2 hours) Soak skewers for 2 hours to prevent burning.
For the Thai Peanut Sauce
- 1 tbsp tbsp red curry paste
- ⅔ cup cup coconut milk (full fat)
- ⅓ cup cup natural peanut butter (smooth)
- 1 ½ tbsp tbsp white sugar
- 1 tsp tsp dark soy sauce
- ½ tsp tsp salt
- 1 tbsp tbsp cider vinegar
- ⅓ cup cup water
- 1 ½ tbsp tbsp vegetable oil (for cooking)
- 2 tbsp tbsp peanuts (finely chopped, for garnish)
Garnishes
- 1 pieces Lime wedges (optional)
- 1 bunch Coriander/cilantro leaves and sliced red chili (optional)
Instructions
Preparation The Beef Satay
- Soak the bamboo skewers in water for 2 hours.
- In a bowl, mix coconut milk, curry powder, white sugar, red curry paste, baking soda, and salt.
- Add the beef pieces to the marinade and let them marinate for at least 30 minutes.
Preparing the Thai Peanut Sauce
- Combine red curry paste, coconut milk, peanut butter, white sugar, dark soy sauce, salt, cider vinegar, and water in a pot.
- Cook over low heat until well combined and smooth, stirring regularly.
Cooking the Satay
- Heat the vegetable oil in a pan.
- Thread the marinated beef onto the soaked skewers.
- Cook the skewers on the grill or in a hot pan, until they are browned and cooked to your liking.
Serving
- Serve the satay hot, drizzled with peanut sauce.
- Garnish with chopped peanuts, lime wedges, coriander/cilantro, and sliced red chili if desired.
