Beef Satay with Thai Peanut Sauce

Name: Beef Satay with Thai Peanut Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian, Thai
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

Prep:15minCook:15min

Recipe video above. Meat on sticks is always a good thing, and Thai Beef Satay is one of the best! In this beef version of Thai Chicken Satay, a secret tenderising satay marinade makes economical steak astonishingly succulent. So good, you can eat it plain – but no one in their right mind would skip the Thai Peanut Sauce!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 (because we're using economical beef).Top tip: Excellent to grill on the BBQ, or even better, over charcoal for a truly authentic Thai experience.Use leftover sauce for Thai Chicken Satay, Gado Gado (Indonesian Salad with Peanut Sauce) or just douse a bowl of plain rice. You can't go wrong!

Updated at: Thu, 17 Aug 2023 04:48:36 GMT