Beef Satay with Spicy Peanut Sauce
March 19th, 2012 26 Comments

Beef Satay with Spicy Peanut Sauce

Beef Satay with Spicy Peanut Sauce

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Malaysian Style Beef Satay with Spicy Peanut Sauce

| Makes 16 satay; 3 pieces of cut beef on each skewer


16-20 bamboo skewers (soaked in warm water for 1-2 hours)
2 lbs beef, cut into 1/4-inch thick, 3/4-1-inch cubes
(Here, I use top sirloin which requires minimal cooking time)
Satay spice paste (to marinate beef)
Spicy peanut dipping sauce
cucumbers, red onions, and rice cakes (optional), cut into bite size

Satay Spice Paste:

1 teaspoon chili powder
2 tablespoons coriander powder
2 teaspoons turmeric powder
10 shallots, peeled, cut and halved
3 cloves garlic, peeled
4 stalks lemongrass, cut into 1-inch length (use white part only)
4 tablespoons sugar
1 teaspoon salt
4 tablespoons oil
1-2 tablespoon water


Blend all the Spice ingredients into a smooth paste. Heat up some oil in a wok, stir-fry the spice paste until fragrant and oil slightly separates. Dish up and set aside.

Marinating Beef Satay:

Spoon generous amount of the ready spice paste over the cut beef until they are well coated. Keep the extra spice paste for future use, if there is any left. Marinate for at least 10 hours, or overnight.

Spicy Peanut Dipping Sauce:

5 tablespoons oil
3/4 tablespoon tamarind pulp, soaked in 3 1/2 tablespoons water
3/4 cup roasted red skin peanuts, skins removed, and coarsely chopped (or regular peanuts)
3/4 cup water

Satay Sauce Spice Paste:

1 tablespoon oil
5-6 tablespoons chili powder
1 1/2 tablespoons coriander powder
3/4 teaspoon cumin powder
3 stalks lemongrass, cut into 1-inch length (use the bottom white part only)
3/4-inch galangal root, sliced
4 cloves garlic, peeled
3 shallots, peeled
1/2 teaspoon salt
1 1/2 tablespoons sugar
salt and sugar to taste


1. Blend the Spice Paste ingredients into a smooth paste. Add some water if necessary to keep the blades turning.

2. Heat up 5 tablespoons of oil in a pan, stir-fry the spice paste until fragrant, turn the heat to medium-high and continue cooking until the oil slightly separates.

3. Mix in tamarind pulp, peanuts, water, stir well and bring it to a quick boil. Cover the pan, turn the heat to low and simmer for another 5-10 minutes. Add some water, salt and sugar to taste, if necessary. Dish up, cool down for 10 minutes and ready to use.

Making and Cooking Beef Satay:

1. Make satay skewers with 3-4 pieces of marinated beef threaded onto each pre-soaked bamboo skewer.

2. Cook the satay over a hot charcoal grill as I did with my chicken satay here, or broil them in the oven. This time, I use the oven broiler.

To Broil Satay:

Line the smooth surface broiler tray with aluminum foil. Place the broiler pan over it and put the whole rack in the oven, with 4-5 inches away from the heat source. Preheat oven broiler for at least 10 minutes. Remove the broiler rack from the oven and brush some oil over the broiler pan. Arrange the beef skewers in the broiler rack, with meat in the center and skewers away from the heat source. At this point, the meat should be about 3-inches away from the heat source. Broil the satay for 1 1/2-2 minutes, or until the beef is slightly charred with a few brown spots and cooked through. Turn the skewers over, brush some oil over the beef (optional), and continue broiling for another 1 1/2-2 minutes, browned and completely cooked. Use your finger tip and test to see if the meat is firm and not squishy with blood. Do not overcook the meat as the juice from the meat will redistribute itself after 5 minutes of resting time when the satay is done. Alternatively, I also tried broiling the satay for 2 minutes on each side (with 1 minute on High and a little over 1 minute on Low setting), and it came out as great.

3. Remove the broiler rack from the oven, rest for 5 minutes and ready to serve with peanut dipping sauce, fresh cut cucumbers and onions.

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26 comments... read them below or add one

  1. Anila Khan via Facebook says:

    awww, nice………………now i will try some Malaysian recipes :)

  2. Kim Hayes via Facebook says:

    Oooo, there’s dinner tonight!

  3. Jamie Hughes via Facebook says:

    Never tried it with beef, only chicken. Yummy!

  4. Sri Rahim via Facebook says:

    There’s beef liver and tripe versions too. I like the liver satay. Never tried tripe satay tho. And mutton satay rocks!

  5. Lenore Pawlowski via Facebook says:

    Sounds good!

  6. If you are based in US, then Malaysia should nominate you as its food ambassador LOL…

  7. Wil says:

    Wow! That looks delicious. I’ve not tried beef satay before. Will have to try making it this week.

  8. Eda Martinez via Facebook says:

    I’m glad i found your site..I’m going to have fun cooking Asian food..My family loves Asian food!!!

  9. Victor Goh via Facebook says:

    My mouth is watering…..

  10. Mark Cheledinas via Facebook says:

    Love it…Thanks so Much Rasa…

  11. This looks great! I’m gonna try it on my family when they come to visit next weekend.

    Thanks for the recipe!

    Grandma Kat

  12. Corina says:

    I love any type of satay. This one looks great – the beef looks like it’s really tender and flavourful.

  13. Yummers! Love satay and haven’t had some in a while! Sigh…

  14. papap timun says:

    actually.. satay is genuine traditional food from Indonesia..

  15. junny says:

    The beef looks so attractive, must be delicious! I like to try it!

  16. dj4bc says:

    Is 5-6 Tablespoons of chilli powder correct in the Satay Sauce Spice Paste?

    Is was super hot for me, maybe teaspoons next time???

  17. Fawziamai says:

    Thank you for an authentic recipe. Tried other celebrities’ websites and could not believe what else gets put into the recipe. Not Malaysian beef satay at all. At least not the ones I’ve tasted and was taught by Malaysian friends years ago. This will rock my BBQ party!

  18. Tyler says:

    I’m confused about the spicy peanut dipping sauce. I mixed it as instructed but it basically is a lightly peanut flavoured water. Which makes sense, I think, given that it is just equal parts water and peanut. And I can’t tell where the spicy flavour is supposed to come from.

  19. jamesh357 says:

    I agree, I lived in KL for several years and the peanut sauce sounds like chopped peanuts floating in water..
    and why two spice pastes and chili powder and not chilies?

    • Have you actually tried the peanut sauce recipe? There is not a lot of water used in the peanut sauce recipe and you have all the spice paste and also the peanuts. You can ground the peanut instead of roughly chopped. How you like the texture of the peanuts is up to you.

      • jamesh357 says:

        I use your other peanut sauce recipe, which is different than this one, and much better and closer to the Wednesday night markets in Klang.. I can’t get a recipe from back home, as try to get any auntie to share is not possible la

  20. Joiya says:

    As my mom’s side is from Malaysia and I’ve had the opportunity to travel several times to both Malaysia (including KL, Klang, and Kajang) and Singapore, and have a lot of delicious malay cuisine. As such, back in the US I’ve been craving some good satay and thought I would give this recipe a go…. but when I tried this recipe out, measuring everything by scale for accuracy, was still rather disappointed with the taste. It’s missing something that I can’t put my finger on. It wasn’t very bad or good, very so-so.

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