Beef Satay with Thai Peanut Sauce
Marinated rump steak threaded onto skewers and seared until browned, then served with a warm, creamy peanut sauce.
Equipment
- Bamboo skewers
- Grill or large skillet
- Medium saucepan
- Large mixing bowl
Ingredients
Main Ingredients
- 1 ¼ lb rump steak cut into 1 inch pieces
- ¼ cup full fat coconut milk for the marinade
- 1 tbsp curry powder
- 1 tsp white sugar for the marinade
- 2 tsp red curry paste for the marinade
- ½ tsp baking soda optional tenderizer
- ½ tsp salt for the marinade
- 14 bamboo skewers 6 inches long, soaked in water
- 1 tbsp red curry paste for the peanut sauce
- ⅔ cup full fat coconut milk for the peanut sauce
- ⅓ cup natural smooth peanut butter
- 1 ½ tbsp white sugar for the peanut sauce
- 1 tsp low sodium soy sauce
- ¼ tsp salt for the peanut sauce
- 1 tbsp cider vinegar
- ⅓ cup water
- 1 ½ tbsp vegetable oil for cooking
- 2 tbsp peanuts finely chopped, for garnish
- 4 lime wedges optional
- 1 tbsp fresh cilantro and sliced red chili optional, for garnish
Instructions
Cooking
- Soak. Submerge the skewers in water for at least 30 minutes.
- Marinate. Stir the coconut milk, curry powder, sugar, curry paste, baking soda, and salt in a bowl. Add the steak, cover, and refrigerate 30 minutes to 4 hours.
- Make the sauce. Combine the sauce ingredients in a saucepan and cook over low heat, stirring, for 5 to 8 minutes until smooth. Keep warm.
- Thread. Slide 3 to 4 pieces of steak onto each skewer.
- Sear. Heat the oil in a skillet over medium high heat. Cook the skewers in batches, turning every 2 minutes, for 6 to 8 minutes until browned and 145 degrees F inside.
- Serve. Spoon the peanut sauce over the skewers and finish with peanuts, lime, cilantro, and chili.
Notes
Substitutions: Use sirloin or flank steak in place of rump. Use tamari for a gluten free option.
Tips: Soak the skewers so they do not burn. Marinate no longer than 4 hours.
Storage: Refrigerate skewers and sauce separately for 3 to 4 days. Reheat to 165 degrees F.