Thai Beef Satay Skewers with Peanut Sauce

Be the first to rate

(No Ratings Yet)

Loading...

Thai beef satay, known locally as neua satay, is a beloved street-grill specialty featuring tender strips of beef marinated in turmeric, coconut milk, and warm Southeast Asian spices. The skewers are seared over hot charcoal until lightly charred, then served with a creamy, slightly sweet peanut dipping sauce and a crisp, tangy cucumber relish to balance the richness.

Nutrition Facts

Per serving (estimated)

• 540 kcalCalories
• 32 gFat
• 13 gSaturated Fat
• 19 gCarbs
• 4 gFiber
• 10 gSugar
• 38 gProtein
• 720 mgSodium
• 780 mgPotassium
• 95 mgCalcium
• 5 mgIron
• 7 mgVitamin C
• 55 mcgVitamin A

Ingredients

For the beef and marinade

• 1.5 lbs beef sirloin, thinly sliced against the grain (about 1/4 inch thick)
• 1 cup full-fat coconut milk, shaken well
• 2 tbsp ground turmeric
• 1 tbsp ground coriander
• 1 tsp ground cumin
• 4 garlic cloves, finely minced
• 2 tbsp fish sauce
• 1 tbsp palm sugar, finely grated

For the peanut dipping sauce

• 1 cup roasted unsalted peanuts, finely ground
• 3 tbsp Thai red curry paste
• 1 cup full-fat coconut milk
• 2 tbsp palm sugar
• 1 tbsp tamarind paste
• 1 tbsp fish sauce
• 1/2 cup water

For the cucumber relish

• 1 English cucumber, thinly sliced
• 2 shallots, thinly sliced
• 2 Thai red chilies, thinly sliced
• 2 tbsp rice vinegar
• 1 tbsp sugar

For serving

• 2 cups steamed jasmine rice, optional
• Fresh cilantro sprigs
• 12 bamboo skewers, soaked in water 30 minutes

Directions

1. Soak bamboo skewers in water for at least 30 minutes while you prepare the marinade to prevent them from burning on the grill.
2. In a large bowl, whisk together the coconut milk, turmeric, coriander, cumin, garlic, fish sauce, and palm sugar until smooth. Add the sliced beef, toss to coat thoroughly, cover, and marinate in the refrigerator for 2 to 4 hours, or up to overnight for the deepest flavor.
3. Thread the marinated beef onto the soaked skewers by weaving each strip back and forth like an accordion, so the slices lay flat and cook evenly.
4. Make the peanut sauce: heat 2 tablespoons of the coconut milk in a small saucepan over medium heat until bubbling, then add the red curry paste and fry for 1 minute until fragrant. Stir in the ground peanuts, remaining coconut milk, water, palm sugar, tamarind, and fish sauce, and simmer gently for 5 to 7 minutes until the sauce is thick enough to coat the back of a spoon.
5. Prepare the cucumber relish by combining the cucumber, shallots, chilies, rice vinegar, and sugar in a bowl. Toss well and let sit for 15 minutes so the flavors meld.
6. Preheat a charcoal grill or cast-iron grill pan to medium-high heat, about 400°F, and lightly oil the grates to prevent sticking.
7. Grill the skewers for 2 to 3 minutes per side, turning once, until the beef is lightly charred on the edges and just cooked through but still juicy inside.
8. Transfer the skewers to a platter, garnish with fresh cilantro, and serve immediately alongside the warm peanut sauce and cool cucumber relish, with steamed jasmine rice if desired.

Cook’s Notes

• Slice the beef across the grain and no thicker than a quarter inch so it stays tender on the hot grill and absorbs the marinade quickly.
• For the most authentic flavor, marinate the beef overnight; the turmeric needs time to penetrate and color the meat a deep golden hue.
• If you do not have a charcoal grill, use a screaming-hot cast-iron grill pan and resist moving the skewers so you still get good char marks.
• Toast the peanuts yourself in a dry skillet over medium heat for 3 to 4 minutes before grinding for a noticeably richer, nuttier sauce.
• Leftover peanut sauce keeps in the fridge for up to 5 days; loosen it with a splash of warm water or coconut milk when reheating.

You might also like

Asian

Thai Pork Satay (Moo Satay)

Asian

Thai Corn Salad with Toasted Rice

Asian

Thai Coconut Mushroom Soup

Asian

Thai Coconut Chicken Soup with Galangal and Lime