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Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Thai Beef Satay

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Fire up the barbie and let’s get grilling: these beef satay skewers are everything that’s great about summer eating. So tender and tasty, they’re impossible to resist.

WATCH THIS RECIPE

THAI BEEF SATAY

PREP TIME

10 minutes + 30 minutes soaking

COOK TIME

25 minutes

SERVES

Makes about 20

Ingredients

600g (1.3 lb) steak (preferably a tender cut like rib eye, sirloin, strip loin or rump), cut into roughly 3cm cubes 

20 bamboo skewers, soaked in water for at least 30 minutes 

vegetable oil for cooking 

sliced red onion, diced cucumber and coriander leaves (cilantro) to serve 

 

Marinade: 

1 garlic clove, finely grated 

1 tbsp ground cumin 

1 tbsp ground coriander 

1 tsp turmeric  

1 tbsp dark sweet soy sauce 

1 tbsp vegetable oil 

1 tsp sea salt 

 

Satay sauce: 

1 tbsp vegetable oil 

1½ tbsp Thai red curry paste 

1 cup coconut milk 

2 tbsp crunchy peanut butter 

1 tsp fish sauce 

2 tsp sugar 

3 tbsp crushed roasted peanuts 

Steps

Step 1

In a large bowl, combine the steak with the marinade ingredients. Mix well and allow to marinate for at least 10 minutes or up to overnight. Then thread 3-4 pieces onto each bamboo skewer. 

Step 2

For the satay sauce, heat the vegetable oil in a saucepan over medium heat. Add the curry paste and cook for a minute until fragrant. Add the coconut milk, peanut butter, fish sauce and sugar. Stir through the crushed roasted peanuts. Cook for a further minute. Then remove from heat. Taste and adjust the seasoning with more fish sauce and/or sugar. And keep warm or reheat when ready to serve. 

Step 3

Heat a barbecue grill plate or non-stick frying pan over medium-high heat. Drizzle with a little extra oil. Cook skewers for 2-3 minutes each side or until cooked through. Serve warm with the warm satay sauce and sprinkled with diced red onion, cucumber and coriander. 

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