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This easy beef satay recipe is just like the kind you get in a restaurant. The key is a simple marinade and authentic peanut dipping sauce.
No matter what holiday you and your family are celebrating – or how you’ll be gathering this year – make beef the center of your holiday feast! And don’t reserve beef for just the main course, incorporate it into holiday appetizers, too! Just be sure to refrigerate them within two hours!
Authentic Thai cuisine strives for a balance of hot, sour, salt and sweet. This beef satay recipe is a perfect mixture of all those classic flavors in one delicious appetizer. It’s simple to prep ahead of time and takes less than 10 minutes to sear.
Ingredient Notes
- Top sirloin: this cut comes from the top back end of the animal and is usually a little less tender than cuts that come from the short loin, however still very flavorful! We’re using a marinade to help tenderize the steak. You can also use a flank steak in its place. This cut is even less tender, so I recommend cutting it against the grain and marinading it for at least 12 hours before cooking.
- Tamari: we like to use a low sodium tamari, which is simply a gluten free alternative to soy sauce. However, you can use soy sauce if you aren’t gluten free and have that on hand.
- Full fat coconut milk: this is a staple in Thai cooking and fat in this ingredient helps transfer fat-soluble flavors into the meat and helps the steak retain its mositure.
- Lime juice: every recipe and marinade needs a little acid to help balance out the flavors! Lime is a key ingredient in Thai flavors.
- Pure maple syrup: I opted for this as a sweetener to keep this recipe refined sugar free. You can also use honey or brown sugar if you prefer.
- Red curry paste: our favorite brand is Thai Kitchen because it has great flavor and it’s easily accessible. It’s in the international section of the grocery store.
- Peanut butter: grab a creamy peanut butter that is smooth and/or drippy. I tend to like this recipe better with the drippy peanut butter because it’s a little thinner. The consistency of your sauce and marinade may fluctuate based on the type of peanut butter you use.
- Curry powder and salt: these both add more depth of flavor in the marinade.
If you love beef kabobs, you have to try these beef kafta kabobs next!
How to make beef satay
Cut and marinate the steak
- Use a sharp knife to slice the steak into 1-inch cubes. First slice them into strips then again into cubes. Do your best to cut them all the same size for even cooking. Set aside.
- Add all of the marinade ingredients to a large bowl and whisk well. It will be somewhat thick. Add the cubed beef to the marinade and toss it well to coat the steak then cover with plastic wrap and marinate in the refrigerator for at least 1 hour, but overnight is ideal. See notes for marinating flank steak.
Cook the beef
- Right before cooking, soak the wooden skewers in warm water for 10-20 minutes. This helps avoid them burning as you cook on a higher heat.
- Thread the bamboo skewers with the marinated beef (4-5 cubes on each. Discard any remaining marinade. Turn the stove (or grill) up to medium-high heat on a griddle pan or skillet. Cook on all four sides for about 2 minutes, 8 minutes total. The internal temperature should reach about 145°F when you pull it off the heat for a medium steak. Allow the beef satay to rest for 5 minutes before serving.
Make the sauce and serve
- While they’re resting, whisk together all of the sauce ingredients. Serve the beef satay warm with the Thai peanut sauce and garnish desired toppings. We love chopped peanuts and cilantro.
FAQs
Satay is a cooking method, typically used in Asian cuisine, where meat is seasoned, skewered and grilled then served with a dipping sauce.
The best way to ensure your beef is really tender is to let it marinade overnight. The acid or enzymes in the marinade break down the meat’s tissue on the surface. This is especially important if you’re using flank steak or skirt steak.
Soaking wooden bamboo skewers helps protect them from the high heat and stops them from burning while the beef satay cooks.
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More appetizers
Beef Satay with Thai Peanut Sauce
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Ingredients
For the beef satay
- 1 1/2 lbs top sirloin steak flank steak or skirt steak works too, see notes
- 1/4 cup soy sauce or tamari for gluten free option
- 1/4 cup full fat coconut milk shaken
- 1 tablespoon lime juice
- 1 tablespoon pure maple syrup or raw honey
- 1 tablespoon red curry paste or sriracha
- 2 tablespoons creamy peanut butter
- 1 teaspoon curry powder
- 1 teaspoon salt
For the Thai peanut sauce
- 1/3 cup creamy natural peanut butter melted
- ¼ cup tamari or soy sauce
- Juice of 1 lime
- 2 teaspoons red chile paste
- 1 tablespoon 20 g pure maple syrup or raw honey
- 1/4 cup hot water
Toppings
- Cilantro
- Crushed peanuts
- Sliced red chilis
Instructions
- Use a sharp knife to slice the steak into 1-inch cubes. First slice them into strips then again into cubes. Do your best to cut them all the same size for even cooking. Set aside.
- Add all of the marinade ingredients to a large bowl and whisk well. It will be somewhat thick. Add the cubed beef to the marinade, cover with plastic wrap and marinate in the refrigerator for at least 1 hour, but overnight is ideal. See notes for marinating flank steak.
- Right before cooking, soak the wooden skewers in warm water for 10-20 minutes. This helps avoid them burning as you cook on a higher heat.
- Thread the skewers with the marinated beef (4-5 cubes on each. Discard any remaining marinade. Turn the heat up to medium-high on a griddle pan or skillet. Cook on all four sides for about 2 minutes, 8 minutes total. The internal temperature should reach about 145°F when you pull it off the heat for a medium steak. Allow the beef satay to rest for 5 minutes before serving.
- While they’re resting, whisk together all of the sauce ingredients. Serve the beef satay warm with the Thai peanut sauce, and any desired toppings.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
