Beef Satay with Thai Peanut Sauce
A delicious dish featuring skewered beef marinated and paired with a rich Thai peanut sauce, perfect for gatherings or a quick meal.
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.
Notes
Allow the beef to marinate longer for enhanced flavor. Skewers must be soaked to prevent burning. Feel free to adjust the peanut sauce ingredients to suit your taste.