Beef Satay
A delicious and authentic street food and snacks recipe for Beef Satay, prepared with traditional seasonings and techniques.
Ingredients
- • 2 pounds (1kg) flank steak (cut to 1/2” (1 cm) thick 1” (2 cm) wide pieces)
- • Chopped peanuts for garnish ((Optional))
- • Chopped fresh coriander for garnish ((Optional))
- • 1/4 cup peanut oil
- • 1/4 cup soy sauce
- • 2 tablespoons fish sauce
- • 1/4 cup brown sugar
- • 2 tablespoons lime juice
- • 4 cloves garlic (minced)
- • 1 thumb ginger (minced)
- • 1/4 cup unsweetened natural peanut butter
- • 3 tablespoons water ((or more to adjust sauce texture))
- • 3 tablespoons lime juice ((or more, to taste))
- • 2 tablespoons Sriracha sauce ((Optional))
- • 1 tablespoon fish sauce ((or soy sauce))
- • 2 tablespoons agave syrup ((or brown sugar))
- • 1 clove garlic
Preparation Steps
Combine all the marinade ingredients in a large ziplock bag, seal, and shake to mix well. Add the beef into the bag. Massage the bag a couple times to mix everything well. Squeeze out as much air as possible and seal the bag. Let marinate at room temperature for 1 hour. If you plan to marinate longer, store in the fridge for a couple hours, up to overnight.
Combine all the sauce ingredients in a blender and mix until it forms a smooth sauce. If the sauce comes out too thick (depending on the density of the peanut butter you use), add 1 or 2 tablespoons more water and blend again. Transfer to a bowl and set aside.
As you prepare to cook, thread the beef onto skewers.
Preheat a grill over medium high heat until hot. Brush oil onto the grill gates and spread the beef skewers on top. Cook the skewers until both sides are charred, 2 to 3 minutes per side. Remove immediately and place on a serving plate. Garnish with chopped fresh coriander, if using. Scatter some chopped peanuts into the sauce to add texture. Serve hot with the peanut sauce.