Description
Enjoy a flavorful journey with this easy homemade Beef Satay served with rich Thai Peanut Sauce. Perfect for summer barbecues or family dinners.
Ingredients
Scale
- 1 lb beef top sirloin
- 1/4 cup coconut milk for basting
- 30 6-inch bamboo skewers (soaked for 30 minutes)
- 1 1/2 teaspoons coriander seeds
- 1 teaspoon cumin seeds
- 1/2 teaspoon black peppercorns
- 2 tablespoons lemongrass, thinly sliced
- 2 tablespoons galangal, chopped (optional)
- 1 inch piece fresh turmeric
- 1/4 teaspoon ground cinnamon
- 2 teaspoons brown sugar (or granulated sugar)
- 1/2 teaspoon table salt
- 1 tablespoon white vinegar
- 2/3 cup coconut milk (for marinade)
- 2 tablespoons red curry paste
- 1 1/4 cup coconut milk (for peanut sauce)
- 1/2 cup roasted peanuts, chopped
- 2 tablespoons toasted white sesame seeds (optional)
- 1 teaspoon fish sauce (or soy sauce for vegetarian)
- 2 tablespoons finely chopped palm sugar (or brown sugar)
- 2 tablespoons tamarind paste
- 1/2 cup quartered and sliced cucumber
- 1 tablespoon thinly sliced shallots
- 8 slices Thai chilies or jalapeños
- 1/2 cup white vinegar (for ajaad)
- 1/4 cup granulated sugar (for ajaad)
- 1/8 teaspoon table salt (for ajaad)
Instructions
- Prep the beef: Cut the beef into 1/4 inch thick slices against the grain. Then cut each slice down into small pieces and place them into a mixing bowl.
- Make the marinade: Grind the coriander seeds, cumin seeds, and black peppercorns until very fine. Add the lemongrass, galangal, and fresh turmeric if using. Pound into a fine paste. Stir in cinnamon, sugar, salt, vinegar, and coconut milk. Mix until well combined.
- Marinate the beef: Pour the marinade over the beef, massaging it to coat. Cover and refrigerate for at least 1 hour, or ideally overnight.
- Prepare the peanut sauce: Grind the peanuts and sesame seeds into a fine meal. In a pot, bring about 1/4 cup coconut milk to a boil. Stir in red curry paste and cook until thickened. Gradually add the remaining coconut milk, ground peanuts, sesame seeds, fish sauce, palm sugar, and tamarind paste. Let simmer for about 5 minutes until thickened.
- Make the Ajaad: Combine vinegar, sugar, and salt in a pot and cook until the sugar dissolves. Allow to cool completely.
- Skewer the beef: Thread 3 pieces of marinated beef onto each soaked skewer. Preheat the grill to medium-high heat. Place the skewers on oiled foil to prevent burning. Brush each skewer with coconut milk and grill for about 2-3 minutes on each side until just done.
- Serve up: Combine cucumber, shallots, and chilies in a bowl. Pour the cooled vinegar mixture over them. Serve the grilled beef satay with peanut sauce and refreshing cucumber pickle on the side.
Notes
For the best flavor, marinate the beef overnight. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Grilling
- Cuisine: Thai
Nutrition
- Serving Size: 1 skewer
- Calories: 350
- Sugar: 10g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 50mg