Beef Satay – beef is marinated overnight with spices, skewed to satay and grilled. Best beef satay recipe with spicy peanut sauce.
Satay is probably Malaysia’s “King of Street Food.” Satay such as beef satay and chicken satay are well loved by many people.
Satay is perfect as an appetizer.
The skewered meat never fails to impress, especially for those people who have never tried Malaysian street food.
Serve the beef satay with a spicy peanut sauce and you have the most amazing tasting skewered meat ever, with a flavor so complex and deep that you want more with each bite.
Anyway, here is my easy, authentic, and super delicious beef satay recipe, with a spicy peanut sauce for dipping.
Serve the beef satay with some onion and cucumber.
Take some cucumber and onion after each bite of the beef satay to refresh your palate.
Trust me, it’s the most amazing combinations ever.
How Many Calories Per Serving?
This recipe is only 504 calories per serving.
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Malaysian Beef Satay with Spicy Peanut Sauce Recipe
Beef Satay - beef is marinated overnight with spices, skewed to satay and grilled. Best beef satay recipe with spicy peanut sauce.
- 16-20 bamboo skewers, soaked in water
- 2 lbs beef, sirloin, cut into 1/4-inch thick, 3/4-1-inch cubes
- 1 small cucumber, cut into small pieces
- 1 red onion, cut into quarters
- Malaysian rice cakes, optional, cut into bite size pieces
- 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, white part only, cut into 1-inch length
- 4 tablespoons sugar
- 1 teaspoon salt
- 4 tablespoons oil
- 1-2 tablespoon water
Spicy Peanut Dipping Sauce:
- 5 tablespoons oil
- 3/4 tablespoon seedless tamarind pulp, soaked in 3 1/2 tablespoons water
- 3/4 cup roasted peanuts, skins removed and coarsely blended
- 3/4 cup water
- Sugar, to taste
- Salt, to taste
- 1 tablespoon oil
- 5-6 tablespoons chili powder
- 1 1/2 tablespoons coriander powder
- 3/4 teaspoon cumin powder
- 3 stalks lemongrass, white part only, cut into 1-inch length
- 3/4- inch galangal, sliced
- 4 cloves garlic, peeled
- 3 shallots, peeled
- 1/2 teaspoon salt
- 1 1/2 tablespoons sugar
- salt and sugar to taste
Blend all the ingredients in Marinade into a smooth paste. Heat up some oil in a wok, stir-fry the Marinade until fragrant and the oil slightly separates from it. Transfer out and set aside.
Marinate the beef pieces with the Marinade overnight. Keep in the refrigerator.
Spicy Peanut Dipping Sauce:
Extract the juice from the tamarind pulp, discard the pulps. Blend the Spice Paste ingredients into a smooth paste. Add some water if needed.
Heat up the 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.
Add in the tamarind juice, 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 sugar and salt sugar to taste. Dish out and set aside.
Making and Cooking Beef Satay:
Make the satay skewers with 3-4 pieces of the marinated beef threaded onto each bamboo skewer. Repeat until you use up all the meat. Grill the satay over a charcoal grill or outdoor gas grill until both sides are slightly charred and the meat is cooked through.