Beef Satay Recipe

Beef Satay
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Ratings
  • Total: 40 mins
  • Prep: 30 mins
  • Cook: 10 mins
  • Yield: Serves 4
Nutritional Guidelines (per serving)
547 Calories
37g Fat
20g Carbs
38g Protein
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Nutrition Facts
Servings: Serves 4
Amount per serving
Calories 547
% Daily Value*
Total Fat 37g 48%
Saturated Fat 15g 76%
Cholesterol 84mg 28%
Sodium 1116mg 49%
Total Carbohydrate 20g 7%
Dietary Fiber 4g 16%
Protein 38g
Calcium 80mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Beef satay is a great appetizer to serve at parties as they make a delicious and mess-free finger food.

Tender strips of sirloin are marinated for at least 2 hours in a fragrant blend of coconut milk, curry powder, cilantro (coriander) and fish sauce.

The satay can be grilled on the barbecue or fried in a frying pan. They are served with a simple peanut sauce for dipping. I also like to serve an accompaniment of cucumber and shallots which really compliments the flavors of the tender beef.

Ingredients

  • 14 ounces/400 grams sirloin steak
  • 2 to 3 shallots (peeled and cut into small pieces)
  • 1 medium cucumber (de-seeded, peeled and cut into small pieces)
  • For the Marinade:
  • 1/3 cup coconut milk
  • 1/2 tablespoon curry powder
  • 1 tablespoon sugar
  • 2 tablespoons cilantro (finely chopped; leaves only)
  • 2 tablespoons Thai fish sauce
  • 1/2 tablespoon vegetable oil
  • For the Satay Sauce:
  • 1/2 cup crunchy peanut butter
  • 1/3 cup coconut milk
  • 2 teaspoons red curry paste
  • 1 teaspoon brown sugar
  • 1 tablespoon chicken stock (or water)
  • 1/2 tablespoon Thai fish sauce

Steps to Make It

  1. Soak the skewers in water while you marinate the beef.

  2. Slice the sirloin into thin strips and place them into a medium-sized bowl with the marinade mixture. Stir to coat the meat well. Cover and refrigerate for 2 hours.

  3. Meanwhile, make the satay sauce. Add the peanut butter to a small pot over a medium heat. Stir it until it melts. Add the red curry paste and stir well to combine.

  4. Add the coconut milk to the pot and keep stirring. Turn the heat down low and add the sugar and fish sauce. Stir well.

  5. Once the sauce thickens add the chicken stock or water and stir to combine. Turn the heat off and set the pot aside.

  6. Skewer the beef. Reserve the marinade and set aside.

  7. If you are using a barbecue to cook the satay then heat it to a medium-high heat. If you are frying the satay, then heat 1/2 tablespoon of vegetable oil in a griddle or fry pan over a medium-high heat.

  8. Cook the skewers about 5 minutes, turning and brushing with marinade mixture until cooked.

  9. Meanwhile, when you are on to cooking your last few skewers, return the satay sauce pot to the stove and heat it up. Stir the sauce well and then serve in a small bowl.

  10. Arrange beef satay on a serving plate and serve with a side of satay sauce for dipping. Serve shallots and cucumber in a small, separate serving bowl. They are eaten as an accompaniment to the beef.