How to make beef satay with peanut sauce

Satay is a traditional South East Asian dish that has been popular for centuries. It consists of marinated and grilled meat, usually beef, served with a sweet and savoury or spicy peanut sauce.

The most popular form of satay is the Indonesian version, which features skewered pieces of beef or other meats cooked over hot coals and then served with a satay marinade.

Satay originated in Indonesia and has since become popular across South East Asia, often served as a side dish or snack. It is typically prepared over hot charcoal for that extra smoky flavour. The satay marinade is made from a mixture of sweet and spicy ingredients such as garlic, ginger, lemongrass, chilis, soy sauce and fish sauce. These ingredients are blended together to create a flavorful satay marinade that can be used to marinate the meat before grilling.

Traditional satay beef at outdoor market, cooked on charcoal

Beef satay skewers

Making beef satay is relatively simple, with many ingredients being readily available in supermarkets. It is possible to cook skewers in many different ways such as on a charcoal grill over medium heat or medium low heat depending on what cut of beef is being used.

For smaller pieces of meat or thin steak, a medium high heat can also be fine. Bamboo skewers are often used. It is best to soak skewers prior to grilling to ensure they have less chance of burning too soon.

What cuts of beef can be used for beef satay?

Beef satay is traditionally made with steak cuts, such as sirloin steak, beef top sirloin, flank steak, skirt steak or ribeye. It's important to choose good quality beef that is not too tough, as satay needs to be marinated for several hours before it can be cooked. The satay marinade helps tenderize the meat and gives it a delicious flavour.

What’s the history of satay in South East Asian cuisine?

Satay has been popular all over Southeast Asia for centuries because of its convenience, affordability and great taste. Satay was originally created by street vendors who would skewer pieces of marinated beef and cook them over charcoal grills. Today satay is still one of the most loved dishes across South

The satay beef is then skewered onto bamboo sticks and grilled over hot coals for several minutes on each side until cooked through. Once cooked, the satay beef is served with a satay peanut sauce and other accompaniments such as sautéed vegetables or rice.

Satay is a delicious dish that captures the flavours of South East Asian cuisine. With its sweet and savoury flavours, satay is sure to please even the pickiest eaters. If you'd like to try making satay yourself, check out this delicious beef satay recipe and cooking instructions!

How to make a satay sauce and marinade

List of ingredients in satay sauce

Satay sauce is made from a variety of ingredients, including:

chillies
garlic
peanut butter
tamarind juice
brown sugar.

Satay marinade:

• 2 cloves garlic, minced

• 2 tablespoons grated ginger

• 2 tablespoons lemongrass paste

• 1 teaspoon chilli powder

• 2 tablespoons soy sauce

• 2 tablespoons fish sauce

• 2 tablespoons brown sugar

• Juice of 1 lime

Instructions:

1. In a bowl, combine all the satay marinade ingredients and mix until fully incorporated.

2. Marinade the beef pieces in this mixture for at least 4 hours or overnight.

3. Skewer the beef onto bamboo sticks and place them on a preheated charcoal grill.

4. Grill for about 4 minutes on each side, or until cooked through.

5. Serve satay beef with satay peanut sauce and the accompaniments of your choice!

Store bought time hacks

As with most recipes, you can save a lot of prep time by using a pre made marinate or seasoning product. This allows the cook to focus on the main course.

Making a sauce from scratch using any number of recipes might be a preferred option for some cooks, however when taking into account the extra prep time and cost of individual ingredients, may not be worth it. You can start with sauce, or look at other brands and a recipe to get inspired. Then just adjust the seasoning to taste in a small bowl.

Cooking choices are up to the cook. Do what works. Whatever you serve is up to you.