Beef Satay with Thai Peanut Sauce Recipe

Beef Satay is a type of dishes that may be a hit and miss at Thai eating places. If you would like a positive factor, make it at dwelling!! You’ll love the key for the best way to make economical beef cuts so succulent you’d swear they’re prime shelf meat. These skewers are so good you may eat them plain, however nobody of their proper thoughts would skip the Thai Peanut Sauce!

Prime tip: These are glorious to grill on the BBQ, and even higher, over charcoal for a really genuine Thai expertise.

Once I eat out at Thai eating places, I are inclined to default to Chicken Satay skewers as a result of I do know chicken is difficult to get unsuitable. Beef Satay, alternatively, could be terribly hit and miss. Bland, chewy and dry beef is an all-too-common chorus.

To expertise Beef Satay the best way it’s meant to be, higher to make it your self. It’s simple to do, cheaper and you already know it is going to hit the mark!

And what’s that mark? It’s succulent items of beef, firstly tickled in a marinade of satay seasoning. Then they’re seared on a ripping scorching skillet for charry crust whereas staying pretty and pink inside. To serve, the skewers are befriended by a bowl of wealthy and easy Thai Peanut Sauce – the right counterpoint for these smoky sticks of enjoyment.

This Beef Satay recipe is a bit bit particular as a result of it features a useful methodology to tenderise a harder beef lower so it turns into succulent, utilizing baking soda / bi-carb. Cubes of uncooked beef are marinated in a single day in a satay seasoning with a bit baking soda added (simply 1/2 teaspoon for 600g / 1.2lb of beef), then cooked within the typical method.

The baking soda magically relaxes the meat fibres, making the meat extra tender with out altering the feel of the meat itself. It’s primarily based on a technique utilized by Chinese language eating places known as velveting. Right here’s the velveting recipe masking the method intimately. The Chinese language methodology is utilized to thinner strips of beef, makes use of extra baking soda and a shorter marinating time (~40 minutes to 1 hour). The baking soda can also be rinsed off earlier than cooking. The result’s mushy, “velvet”-like texture, therefore the method identify.

For this Thai Beef Satay nevertheless, I particularly wish to hold the unique texture of beef intact so I exploit much less baking soda and marinate in a single day. The quantity is so small too it can’t be tasted.

The end result? Succulent items of beef that you simply’d swear are from a premium lower! The added bonus is that it’s additionally just about inconceivable to overcook baking soda-tenderised beef.

On this part, I’ve separated the components as follows:

1. Beef Satay marinade; and

2. Thai Peanut Dipping Sauce.

1. Substances for Beef Satay Marinade with tenderiser

Right here’s what you want for the meat and satay marinade:

Only a fast run down on a number of the components:

• Beef – I like to make use of rump steak (prime sirloin is the equal within the US) which I then tenderise utilizing baking soda/bi-carb, as outlined within the above part. It is a good mid-price lower of beef that’s obtained good beefy flavour and holds its form will in neat cubes when cooked. It may be a bit chewy although, making it a perfect candidate for marinating in a single day with baking soda to tenderise it.

  Be at liberty to make use of a extra tender – and dearer – lower of beef resembling scotch fillet / boneless rib eye. For those who do, skip the baking soda as clearly there’s no profit to tenderising the meat additional. And take care to not overcook it!

• Baking soda / bi-carb – As defined within the part above, baking soda / bi-carb is the magic ingredient that tenderises harder cuts of beef on this recipe;

• Thai crimson curry paste – That is a vital and key flavouring in Thai satay, for each the meat marinade and within the peanut sauce, as a result of it’s full of a ton of umami (the meals nerd time period for savoury flavour). You can make your personal curry paste, however as a result of this recipe solely requires 3 tablespoons, I have a tendency to only use store-bought.

  My beneficial crimson curry paste model is Maesri, pictured beneath. It is available in small cans, and could be very low-cost (~$1.25). It’s out there at massive grocery shops right here in Australia (Coles, Woolworths, Harris Farms) in addition to Asian grocery shops. The flavour is much superior (in my view) to different mainstream curry pastes.

• Coconut milk – Not all coconut milk is created equal. Cheaper manufacturers are diluted with water and comprise much less precise coconut, and in flip much less coconut flavour and fat. I like to recommend Ayam model, which is 89% coconut kernel extract (another manufacturers are as little as 53%!) You should use low fats coconut milk, however I gained’t condone it! 😂

  Leftover coconut milk – The recipe doesn’t use a full can, so freeze leftovers if you happen to don’t have a direct use for it. Else click on right here for different recipes utilizing coconut milk.

• Curry powder – Curry powder is the opposite flavouring in satay. It’s a background flavour so there’s no want to make use of a particular kind. Any generic “curry powder” is ok right here. I exploit Clives or Keens (delicate, not scorching).

2. Thai Peanut Sauce

And right here’s what you want for a restaurant-style Thai Peanut Sauce!

• Purple Curry Paste – That is the important thing flavouring in Thai Peanut Sauce so I actually do urge you to attempt to get Maesri, the beneficial model proven within the above part! However if you happen to can’t, any Thai Purple Curry Paste you will get will do;

• Pure Peanut Butter – That is the kind of peanut butter usually offered within the well being meals aisle in grocery shops. It’s completely different to mass-market stuff in that it has no added sugar, salt or different preservatives. It additionally has a stronger peanut flavour and is thinner than sweetened peanut butter (eg Kraft or Bega). This implies higher flavour within the sauce and makes the sauce the proper consistency.

  Industrial peanut butter spreads in contrast are thicker and the peanut flavour will not be nearly as good. So you want to use extra to attain the identical flavour, which makes the sauce thicker than is right. That mentioned, business peanut butter does work simply high-quality as an alternative!

• Darkish soy sauce – This provides salt to the sauce in addition to making the sauce a darker color. For those who don’t have it, gentle soy sauce or all-purpose soy sauce is ok to make use of too. The sauce will likely be a bit paler;

• Cider vinegar – Loads of alternate options right here, we simply want a vinegar so as to add tang to steadiness out the flavour within the sauce;

• Coconut milk – The first liquid in Thai Peanut Sauce. As with the marinade, good manufacturers with excessive coconut content material are what you need (verify label components). I exploit Ayam. And don’t discuss to me about low fats coconut milk!

1. Thai Peanut Sauce

The peanut sauce is a plonk-and-simmer job:

1. Plonk all of the components in a medium saucepan over medium low warmth; and

2. Simmer for five minutes, whisking sometimes so the bottom doesn’t catch.

As I mentioned, it’s a easy “plonk and simmer”!!

2. The way to make Thai Beef Satay

1. Lower beef into 2.5cm / 1″ cubes.

2. Combine Satay Marinade components in a bowl.

3. Combine beef into the Satay Marinade.

4. Marinate beef for twenty-four hours. For this recipe, I don’t suggest lowering the marinating time in order to make sure the baking soda has adequate time to correctly tenderise the meat.

5. Thread beef on to skewers. I like to make use of quick skewers that match inside a skillet. Sometimes I’ll thread 4 cubes on every skewer, but when I’m serving as an appetiser to move round then I’d solely do 3.

6. Prepare dinner skewers on the range in a griddle pan or skillet – or higher nonetheless, barbecue them – over excessive warmth. For probably the most genuine Thai avenue meals expertise, cook dinner it over charcoal!

7. Flip skewers to cook dinner either side (ie all 4 sides) till properly charred and cooked via to medium effectively achieved which takes round 8 to 10 minutes. It’s essential to know that beef that’s been tenderised with baking soda solely turns into tender as soon as completely cooked. If it’s medium uncommon, then the meat will likely be on the chewy facet as a result of we’re utilizing a cost-effective lower of beef. Sure that is the precise reverse of all the principles you examine cooking steak!!

   An much more superb truth out beef tenderised utilizing baking soda is that it’s just about inconceivable to overcook. In truth, even when cooked to effectively achieved, it is going to nonetheless be pink inside!

8. Relaxation the skewers for 3 minutes earlier than serving. So as to add some color and visible enchantment, garnish with a dusting of finely chopped peanuts, coriander/cilantro and finely sliced crimson chilli (use massive ones so that they aren’t spicy).

   And naturally, don’t overlook the peanut sauce!!

Discover how pink the meat is inside, although that is cooked via to medium. That’s the baking soda at work right here – the meat stays pink even when cooked past medium uncommon. That is typical with some varieties of tenderised beef, resembling Korean Beef Galbi.

Beef Satay is usually listed as a starter at Thai eating places. Nevertheless, as a rule, it varieties a part of a major course after I make it. Asian BBQ is a agency favorite menu theme when I’ve buddies over!

Right here’s a couple of options for issues to serve on the facet, or as a starter:

• Thai Fish Desserts – A preferred starter at Thai eating places, with a Candy Chilli Dipping Sauce;

• Thai Lettuce Wraps – The Thai model of Chinese language lettuce wraps, with an attractive lemongrass-flavoured chicken or pork mince filling;

• Rice choices – Jasmine rice is the normal rice served in Thailand. Plain is ok since you’ll douse it with peanut sauce! Else strive Thai Fried Rice or Pineapple Fried Rice;

• Salad choices – A cooling Thai Inexperienced Papaya Salad is traditional! In the meantime, another choices for you: Smashed Cucumber Salad with a Ginger Dressing (private favorite!); Asian Slaw; Asian Aspect Salad. Then after all, my customary fallback for all issues Asian, presumably Australia’s favorite salad : Chang’s Crispy Noodle Salad (it’s a back-of-the-packet life important!).

Take pleasure in! – Johnsat x

Beef Satay with Thai Peanut Sauce Recipe

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Serves: 12 Prep Time: 15 minutes Cooking Time: 15 minutes 15 minutes

Nutrition facts: 182 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 13-16 bamboo skewers , 16cm / 6.5" long (Note 1)
• 600g / 1.2lb beef rump steak (top sirloin in the US) , 2.5 cm/1" pieces (Note 2)
• 1/4 cup coconut mik , full fat (I use Ayam, Note 3)
• 1 tbsp curry powder (Note 4)
• 1 tsp white sugar
• 2 tsp red curry paste (Note 5)
• 1/2 tsp baking soda / bi-carb (tenderiser, Note 6)
• 1 tsp salt
• 1 tbsp red curry paste (Note 5)
• 2/3 cup coconut milk , full fat (I use Ayam, Note 3)
• 1/3 cup natural peanut butter , smooth (Note 7)
• 1 1/2 tbsp white sugar
• 1 tsp dark soy sauce (Note 8)
• 1/2 tsp salt
• 1 tbsp cider vinegar (Note 9)
• 1/3 cup water
• 1 1/2 tbsp vegetable oil , for cooking
• 2 tbsp peanuts , finely chopped
• Lime wedges (optional)
• Coriander / cilantro leaves and sliced red chilli (optional)

Instructions

1. If cooking on a BBQ or over charcoal, soak skewers for 2 hours in water so they don't burn.
2. Mix together the beef and Marinade in a bowl. Cover with cling wrap and marinate overnight (do not reduce marinating time else the beef may not tenderise enough).
3. Thread onto skewers – I do 4 pieces each.
4. Heat 1.5 tbsp oil in a large non stick pan over medium high heat.
5. Cook 10 minutes (yes, well done!): Cook skewers in batches for 2 to 2 1/2 minutes on all 4 sides until deep golden (total of 8 to 10 minutes) and fully cooked through. (Note: baking soda tenderised beef needs to be thoroughly cooked to be tender. The beef is still a bit chewy if it's medium or less.)
6. Rest: Transfer skewers to plate and rest for 3 minutes before serving with Peanut Sauce.
7. Place all Peanut Sauce ingredients in a small saucepan over medium low heat.
8. Stir to combine then simmer, stirring every now and then, for 5 minutes. Adjust consistency with water – it should be a pourable but thickish sauce.
9. Remove from stove, cover with lid and keep warm while cooking skewers.
10. Pour sauce into a bowl. Sprinkle with some peanuts – stir some through if you want.
11. Pile satay skewers onto a platter, sprinkle with remaining peanuts, coriander and chilli.
12. Serve with sauce on the side for dipping. Add a side of Jasmine Rice or Thai Fried Rice or Pineapple Fried Rice to complete the meal!

Notes

1. Skewers used for Asian satay tend to be shorter than Western skewers. I like them because they fit in skillets! I get them from Asian stores. Feel free to make giant ones with longer skewers.
2. Beef – I use rump steak (top sirloin in the US) which is a mid range economical cut with good beefy flavour that can sometimes be a bit chewy. However, the baking soda/bi carb in the marinade tenderises it – a Thai cooking secret!
If you use a well-marbled, more premium steak cut, such as a good quality scotch fillet (boneless rib eye), then there’s no need to use the baking soda. But do take care when cooking the skewers not to overcook the beef!
In theory, this recipe will work for pork as well (including tenderising) but I haven’t experimented with different cuts. For chicken, see Thai Chicken Satay.
3. Coconut milk – Not all coconut milk is created equal. Cheaper brands are diluted with water so have less coconut flavour. I use Ayam which is 89% (some are as low as 53%). As for low fat? I take no responsibility if you opt to use it!
Leftover coconut milk – freeze it. Find a recipe using leftovers by typing “coconut milk” in the search bar on my website, then hit “Using this ingredient”.
4. Curry powder – any is fine here because it’s a background flavour. I use Clives or Keens (mild, not hot)
5. Red curry paste – The best Thai red curry paste (in my opinion) is Maesri which comes in small cans and also happens to be the cheapest. Sold at large supermarkets (Coles, Woolies, Harris), Asian stores. But any brand will do because it’s an enhancer rather than key flavouring.
If using homemade Thai red curry paste, double the curry paste, add 1 tsp fish sauce + 1 tsp sugar into the beef marinade, and 2 tsp fish sauce + 2 tsp sugar into Peanut Sauce (homemade doesn’t have the seasonings jar paste does).
6. Baking soda / bi-carb – This tenderises the beef so mid range steak becomes succulent. Based on a infamous Chinese restaurant technique to velvet beef. See in post for more information.
7. Natural peanut butter is 100% peanuts and has a stronger peanut flavour than commercial peanut butter which has sugar and other additives. It is also thinner so less water is required to achieve the right consistency. Pretty widely available nowadays in the health food section of supermarkets.
Can use normal peanut butter spread but the peanut flavour is not as good and sauce will be thicker. Do not be tempted to dilute with too much water – it will dilute the flavour.
Sub: 1 cup raw unsalted peanuts blitzed until smooth with 1/2 cup or so coconut milk called for in the peanut sauce (helps make it super smooth).
8. Dark soy sauce adds seasoning and deepens colour of sauce. Can sub with light or all purpose soy sauce but sauce colour will be lighter.
9. Cider vinegar can be subbed with plain white vinegar. Lime juice, rice vinegar or other clear vinegars are an ok substitute but not 100% authentic.
10. Peanut Sauce – makes a bit more than you need. Lasts 1 week in the fridge – or freeze. Use leftover for:
Thai Chicken Satay
Gado Gado (Indonesian Salad with peanut sauce)
Sauce for for rice, noodles, veggies (raw or steamed)
Dip for prawn crackers and vegetables
As the dressing for this Chinese Chicken Salad, Satay Noodle Salad, Peanut Noodle Salad or Sesame Noodles
10. Nutrition assumes all peanut sauce is consumed.

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Sarah Miller

Hi, I’m Sarah Millar!
I’m a food blogger who loves creating quick and easy recipes that bring big flavor without the fuss. Cooking doesn’t have to be complicated — and I’m here to share simple, fast food ideas that anyone can make at home. When I’m not in the kitchen, you’ll usually find me tasting new dishes, exploring cafés, or coming up with fresh food hacks to make everyday meals more fun.

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