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

Beef Satay with Spicy Peanut Sauce

Beef Satay with Spicy Peanut Sauce
Beef Satay with Spicy Peanut Sauce pictures (8 of 8)

As I have mentioned in my Beef Panang post, I have saved a couple of juicy pieces of top sirloin sponsored by my friends at TX Bar Organics for an upcoming recipe, which is this one. Top sirloin is a very versatile cut of beef that can be enjoyed as a nice juicy piece of steak, sliced up for a beef stir-fry, or diced up, skewered and grilled ala shish kebabs or satay. Since I am in the mood for an appetizer, I decided to use it to make some Malaysian-style Beef Satay.

I would say Satay is undisputably Malaysia’s “King of Street Foods”. It is enjoyed by people from all walks of life, regardless if you is looking for a light appetizer or a complete meal. It is the perfect item to order, especially when you’re out with a group of friends. And it will definitely impress anyone that you are introducing Malaysian street food to for the first time.

Beef Satay with Spicy Peanut Sauce

Just as Ampang is famous for Yong Tau Foo and Klang for Bak Kut Teh, Kajang is another town in the State of Selangor that is famous for a signature street food – Satay. Kajang Satay is renowned for it’s signature Satay sauce and slightly larger portion of meat among other secret ingredients used that have yet to be made public. I am sure it’s a closely guarded family secret just like KFC’s 11 herbs and spices. Anyway, nowadays you don’t have to make a special trip to Kajang just for the Satay as more and more Kajang Satay outlets are springing up all around Malaysia. If you are jonesing for some Satay right at home, you can always follow my recipe to satisfy your craving instead.

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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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