One dish at Thai restaurants that can be successful or unsuccessful is beef satay. You’ll love the trick for how to make inexpensive beef cuts so succulent you’d think they were top-shelf meat! If you want a sure thing, make it at home! Although you can eat these skewers plain because they are so good, no sane person would skip the Thai Peanut Sauce!
For a truly authentic Thai experience, grill these on the grill or even better, over charcoal.
Because chicken is so forgiving, I frequently order Chicken Satay skewers when dining out at Thai restaurants. On the other hand, beef satay can be extremely hit or miss. Bland, chewy and dry beef is an all-too-common refrain.
Make your own beef satay if you want to enjoy it the proper way. It’s simple, less expensive, and guaranteed to be effective!
What is that mark, you ask? It’s tender beef pieces that have first been marinated in a satay seasoning marinade. They are then seared on a scorching hot skillet to create a charred crust while maintaining a lovely pink interior. The skewers are served with a bowl of rich, creamy Thai peanut sauce, which is the ideal complement to these smoky sticks of pleasure.
Click Play to See This Thai Beef Satay Kebabs Recipe Come Together
The beef satay was flavorful and simple to prepare. Top sirloin steak was used in my preparation, and the marinade flavors were balanced and simple to change. I cooked the skewers on a closed gas grill over high heat for about 7 to 8 minutes, turning them over after each minute. ” —Diana Rattray.
- 1 1/2 pounds beef steaks
- 5 to 6 tablespoons brown sugar
- 1/4 cup fish sauce
- 1/4 cup minced fresh or frozen lemongrass
- 3 tablespoons dark soy sauce
- 2 tablespoons vegetable oil
- 2 teaspoons ground coriander, more to taste
- 2 teaspoons ground cumin
- 1 teaspoon minced fresh turmeric, or 1/2 teaspoon ground turmeric
- 2 medium shallots or 1 small onion, sliced
- 1 (1-inch) piece galangal or ginger, thinly sliced
- Sliced red chili peppers (one to two) or cayenne pepper (half to one teaspoon)
- 3 cloves garlic
Steps to Make It
- Gather the ingredients.
- While preparing the beef, soak wooden skewers in water for about an hour to prevent burning.
- Cut the beef into small, bite-sized pieces or very thin strips. Transfer to a medium bowl.
- Put the garlic, coriander, cumin, turmeric, shallots, galangal, chiles, fish sauce, lemongrass, soy sauce, oil, brown sugar, and other ingredients in a food processor. Process until mostly smooth, scraping down the bowl occasionally. Taste the marinade. For the finished satay to taste the best, the sweetest and saltiest flavors should be the most dominant.
- To change the flavor, increase the amount of sugar or fish sauce (instead of salt). If you want it to be spicier, you can also add more chili.
- Pour the marinade over the beef and toss to coat. Marinate the beef for at least an hour or more.
- When ready to grill, thread the beef onto the skewers. Fill the skewer with meat up to 3/4 of the way full, leaving the lower half empty so the chef has a “handle” to turn the satay easily while grilling.
- Set up a stovetop grill, a medium-sized gas or charcoal grill (350°F to 375°F), or both. As you grill the meat, baste it occasionally with the marinade that is still in the bottom of the bowl. The satay should cook in 7 to 10 minutes, depending on how thin your meat is.
- Serve with authentic satay peanut sauce and Thai jasmine rice.
If a recipe calls for adding liquid to a hot pan or when broiling, avoid using glass bakeware because glass can explode. Even tempered glass products that are advertised as oven-safe or heat-resistant occasionally break.
- You can broil the meat in the oven on a baking sheet or broiling pan if you don’t have a grill. Place the satay close to the heating element and, once every five minutes, turn the meat until it is cooked. Be sure to use metal skewers for this cooking option.
- Beef that needs to be refrigerated should be kept in a covered container or on skewers and tightly wrapped in foil.
- Put the beef in a baking pan and cover it tightly with foil to reheat. If the beef is still on skewers, wrap with foil. For about 15 minutes, bake at 250 F, or until the internal temperature of the meat reaches 165 F.
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Beef Satay & “Real” Thai Peanut Sauce
What is beef satay made of?
1 large whole flank steak (approximately 2 pounds) and 1/8 cup fish sauce for the satay 1/8 cup soy sauce.
How would you describe satay?
a dish from Southeast Asia, particularly Indonesia and Malaysia, that consists of marinated, bite-sized pieces of meat that are skewered, grilled, and frequently served with a dipping sauce with a peanut flavor.
What is the definition of beef satay?
: thinly sliced meat that has been marinated, grilled, and served with a hot sauce made typically of peanuts.
How does satay taste like?
A satay has a salty-sweet flavor that is primarily derived from peanuts.