Description
Delicious and easy-to-make Beef Satay with a rich and creamy coconut peanut sauce. Tender strips of marinated skirt steak are skewered and oven-roasted to perfection, then served with fragrant Thai jasmine rice and fresh slaw. This dish combines savory, tangy, spicy, and sweet flavors, making it a perfect meal to impress your guests or enjoy a flavorful family dinner.
Ingredients
Peanut Sauce
- 1/2 cup creamy peanut butter (all-natural, drippy)
- 1/3 cup unsweetened full-fat coconut milk (canned)
- 1 tablespoon toasted sesame oil
- 1 tablespoon low-sodium tamari (or low-sodium soy sauce or coconut aminos)
- 1/2 tablespoon fish sauce
- 1/2 tablespoon sriracha
- 1/2 lime, juiced (about 1 tablespoon)
- 1 tablespoon dark brown sugar
- 1 clove garlic, grated or minced finely
- 2 tablespoons hot water (or more as needed)
Beef Satay Marinade and Meat
- 1½ pounds skirt steak (or flank steak)
- 6 tablespoons low-sodium tamari (or low-sodium soy sauce)
- 2 tablespoons olive oil (light and flavorless, safe for high-temp cooking)
- 1 tablespoon sriracha
- 2 tablespoons dark brown sugar
- 1/4 cup chopped fresh cilantro
- 4 green onions, sliced thin
- 2 medium garlic cloves, finely chopped (about 2 teaspoons)
To Serve
- Sliced green onions
- Chopped cilantro leaves
- Chopped peanuts
- Thai jasmine rice
- Healthy slaw
Instructions
- Make the Peanut Sauce: In a medium bowl, combine the peanut butter, coconut milk, toasted sesame oil, tamari, fish sauce, sriracha, lime juice, dark brown sugar, and grated garlic. Whisk in 2 tablespoons of hot water, adding more if needed, until the sauce is smooth and drizzly. Set aside.
- Prep the Steak: Place the skirt steak in the freezer for about 20 minutes so it firms up slightly, making it easier to slice. Remove and cut the steak into thin ¼-inch strips using a sharp knife.
- Make the Beef Satay Marinade: In a large shallow bowl, mix together low-sodium tamari, olive oil, sriracha, dark brown sugar, chopped cilantro, sliced green onions, and minced garlic. Stir well until the sugar dissolves.
- Marinate the Steak: Add the sliced steak to the marinade and toss well to coat all pieces thoroughly. Let the steak marinate at room temperature for 30 minutes to absorb the flavors.
- Prepare Skewers and Oven: Soak six 12-inch skewers in water for at least 20 to 30 minutes to prevent burning. Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with foil and place a wire rack over it. Lightly spray or brush the rack with olive oil.
- Assemble Satay Skewers: Thread the marinated steak strips onto the soaked skewers. Place the skewers on the prepared wire rack. Spoon any leftover marinade evenly over each skewer.
- Cook the Satay: Bake the skewers in the preheated oven for 10 minutes, turning the baking sheet after 5 minutes to ensure even cooking. For extra crispiness, switch on the broiler after baking and carefully move the pan closer to the top of the oven until the edges of the meat become slightly charred and crispy.
- Serve: Allow the skewers to cool slightly, then carefully slide the cooked beef off the skewers. Serve the beef satay with Thai jasmine rice, a fresh bright slaw, or wrapped in lettuce leaves. Drizzle the coconut peanut sauce generously over the meat and garnish with chopped peanuts, cilantro leaves, and sliced green onions.
Notes
- Freezing the steak before slicing helps achieve thin, even strips for skewering and cooking.
- Soaking wooden skewers prevents them from burning in the oven or under the broiler.
- Adjust sriracha quantity in the marinade and sauce for desired spiciness.
- Serve with rice and slaw to balance the rich and spicy flavors.
- This recipe can be easily doubled for larger gatherings.
