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Beef Satay with Thai Peanut Sauce

A nostalgic dish featuring marinated beef skewers grilled to perfection and served with a creamy, nutty Thai peanut sauce.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 6 servings
Course: Appetizer, Main Course
Cuisine: Southeast Asian, Thai
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Beef Satay
  • 1 lb beef top sirloin Look for a well-marbled cut for the best flavor and tenderness. Trim off excess fat.
  • 1/4 cup coconut milk Use full-fat coconut milk for richness; can substitute with half-and-half if you're in a pinch.
  • 30 6-inch bamboo skewers Soak in water for at least 30 minutes before use to prevent burning on the grill.
  • 4 slices white bread Optional: For serving, lightly toasted.
  • 1 1/2 teaspoons coriander seeds (toasted) Toasting enhances their flavor; just a few minutes in a dry pan does wonders.
  • 1 teaspoon cumin seeds (toasted) Another seed that packs a punch once toasted.
  • 1/2 teaspoon black peppercorns Freshly ground provides the best flavor.
  • 2 tablespoons lemongrass Use the tender white part only, finely sliced.
  • 2 tablespoons galangal (optional) A ginger-like root available at some Asian groceries. If unavailable, use fresh ginger as a substitute.
  • 1 inch piece fresh turmeric For that lovely color and earthy flavor. Can sub with 1/4 teaspoon ground turmeric.
  • 1/4 teaspoon ground cinnamon Just a touch adds warmth.
  • 2 teaspoons brown sugar (or granulated sugar) Sweetness balances the spice.
  • 1/2 teaspoon table salt Essential for flavor.
  • 1 tablespoon white vinegar Adds tanginess.
  • 2/3 cup coconut milk For the marinade.
For the Thai Peanut Sauce
  • 2 tablespoons red curry paste Adjust the amount based on your heat preference.
  • 1 1/4 cup coconut milk Again, full-fat for the best texture.
  • 1/2 cup roasted peanuts Salted peanuts are ideal; grind into a coarse meal.
  • 2 tablespoons toasted white sesame seeds For a nice crunch and garnish.
  • 1 teaspoon fish sauce Adds an umami flavor; can substitute with soy sauce if you prefer.
  • 2 tablespoons finely chopped palm sugar (or brown sugar)
  • 2 tablespoons tamarind paste This adds a unique tang; can substitute with fresh lime juice.
For the Ajaad (Cucumber Relish)
  • 1/2 cup quartered and sliced cucumber Freshness is key.
  • 1 tablespoon thinly sliced shallots Imparts a mild onion flavor.
  • 8 slices Thai chilies or jalapeños (to taste) For the heat; omit if you're sensitive to spice.
  • 1/2 cup white vinegar For the pickling liquid.
  • 1/4 cup granulated sugar Balances the vinegar.
  • 1/8 teaspoon table salt Enhances flavors.

Method
 

Preparation
  1. Cut the beef top sirloin into 1/4-inch-thick slices against the grain, then dice down into bite-sized pieces.
  2. In a mixing bowl, grind the toasted coriander seeds, cumin seeds, and black peppercorns until fine using a mortar and pestle or spice grinder.
  3. Add the lemongrass, galangal (if using), fresh turmeric, ground cinnamon, brown sugar, salt, white vinegar, and coconut milk. Mix well until combined.
  4. Pour the marinade over the beef pieces, ensuring everything is well-coated. Cover and refrigerate for at least 1 hour (up to overnight for extra flavor).
Making the Sauce
  1. In a saucepan over medium heat, combine 1 1/4 cups of coconut milk and red curry paste. Stir to combine.
  2. Gradually fold in the ground peanuts, fish sauce, palm sugar, and tamarind paste. Bring to a gentle simmer and cook until thickened for about 5-7 minutes.
Pickling and Grilling
  1. For the cucumber relish, heat the white vinegar, sugar, and salt in a small saucepan over medium heat until dissolved.
  2. Pour over the sliced cucumbers, add shallots and chilies or jalapeños, and set aside to let them pickle while you grill the skewers.
  3. Thread the marinated beef onto soaked bamboo skewers, ensuring the pieces are snug but not overcrowded.
  4. Preheat your grill to medium-high heat (around 400°F).
  5. Place the skewers on the grill and cook for about 2-3 minutes on each side, or until you have nice grill marks and the beef is just cooked through.
Serving
  1. Arrange the grilled beef satay on a platter, alongside a small bowl of peanut sauce, pickled cucumber relish, and optional sliced toasted white bread.
  2. Drizzle a bit of extra peanut sauce over the skewers and sprinkle sesame seeds for a fancy touch.

Notes

Quality Matters: Always choose high-grade beef, preferably organic, for the best flavor. Marinade the beef the night before for maximum flavor. The peanut sauce can also be made ahead of time; just keep it refrigerated until you’re ready to serve.