Thai Beef Satay Skewers with Peanut Sauce

Name: Thai Beef Satay Skewers with Peanut Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12
Ingredients: 600 g beef rump steak; 13-16 bamboo skewers; 220 ml coconut milk; 1/3 cup natural peanut butter; 2 tsp red curry paste; 1 tbsp curry powder; 1 tsp white sugar; 1/2 tsp baking soda; 1 tsp salt; 1 tsp dark soy sauce; 1 tbsp cider vinegar; 1/3 cup water; 1 1/2 tbsp vegetable oil; 2 tbsp peanuts; 4 Lime wedges; 1 small handful cilantro leaves and sliced red chilli

Tender beef skewers are marinated overnight with coconut milk, curry paste, and warm spices, then pan-seared until deeply golden. Serve them with a rich Thai-style peanut sauce for a flavorful appetizer, party platter, or rice bowl meal.

Servings12 Portions

Prep Time15 Mins

Cook Time15 Mins

Difficulty

Intermediate

Ingredients

beef rump steak
600 g
bamboo skewers
13
coconut milk
220 ml
natural peanut butter
0.3 cup
red curry paste
2 tsp
curry powder
1 tbsp
white sugar
1 tsp
baking soda
0.5 tsp
salt
1 tsp
dark soy sauce
1 tsp
cider vinegar
1 tbsp
water
0.3 cup
vegetable oil
0.5 tbsp
peanuts
2 tbsp
Lime wedges
4
cilantro leaves and sliced red chilli
1 small handful

Step-by-Step Instructions

If using bamboo skewers on a grill or charcoal barbecue, soak them in water for at least 2 hours to help prevent scorching.

Cut the beef into even bite-size pieces so they cook at the same rate.

In a bowl, combine the beef with coconut milk, curry powder, sugar, red curry paste, baking soda, and salt. Cover and refrigerate overnight for the best tenderness.

Thread the marinated beef onto skewers, using about 4 pieces per skewer. Let the skewers sit at room temperature briefly while you make the sauce.

For the peanut sauce, add coconut milk, peanut butter, dark soy sauce, cider vinegar, and water to a small saucepan. Warm over medium-low heat, stirring until smooth.