by Jumilah A. Rose,
March 19, 2012
4.8/
5.0stars
I will try it,sound delicious! Glad to get your recipe and able to purchase all the ingredients here in Pinellas Park,Florida.Thak you!
Beef Satay with Spicy Peanut Sauce
Beef Satay – beef is marinated overnight with spices, skewed to satay and grilled. Best beef satay recipe with spicy peanut sauce.
Prep time:
Cook time:
Total Time:
Ingredients:
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
Marinade:
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
Spice Paste:
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
Method:
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.
These beef satay skewers are tender and perfectly grilled and served with delicious peanut sauce. Satay is Malaysian popular street delicacy!
Beef Satay
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.
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.
Ingredients
- 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
Marinade:
- 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
Spice Paste:
- 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
Instructions
-
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.
Latest Recipes:
If you try my recipe, please use hashtag #rasamalaysia on social media so I can see your creations! Follow me on Facebook | Instagram | Pinterest | Twitter for new recipes, giveaways and more.
Jaky
Is there a reason why the chicken satay marinade recipe is different from your beef satay recipe? I’m making both and it would be easier to just make one marinade.
Rasa Malaysia
You can use the chicken marinade. :)
Muna
Hi Bee, I look forward to receiving your Malaysian recipes.
I am going to try the Satay recipe, as well as the
Penang Hokkien Mee.
Thank you so much for your delicious recipes.
Hugs and kind regards.
Muna.
Rasa Malaysia
Hi Muna, thanks for trying my recipes. Beef satay is amazing.
Carolyn
Could you marinade and skewer and then freeze until you wanted to use these?
Rasa Malaysia
Yes, you can!
Thuc Nguyen Vo
I forgot to heat the marinade ingredients before mixing it with the beef :( Does it make that huge of a difference? I will let it marinade overnight and hopefully it will turn out good…
Rasa Malaysia
It’s fine.
Gourmet Getaways
Oh Yum!
I need this in my life!
Thanks for sharing
Julie
Gourmet Getaways
TG
Hi Bee, love your site. I think you should take a closer look at the dipping sauce for this one – it looks like you left out all the chilies, so it’s a “spicy” dipping sauce made of just tamarind, water, and peanuts.
Rasa Malaysia
These are new photos and re-shot…the satay peanut sauce is the ones in the recipe.
love malaysia
Cant beat a classic! Come to Malaysia and try this you will love it :)
Jumilah A. Rose
I will try your delicious recipe soon.! I can purchase all the ingredients here in Florida. Thank yoy.
Jumilah A. Rose
I will try it,sound delicious! Glad to get your recipe and able to purchase all the ingredients here in Pinellas Park,Florida.Thak you!
Fauziah Petra
My favourite is Satay Perut aka tripe. I used to live in Kajang and was so easy to pop into town and buy some. Now I have to make from scratch lol. The British version of satay and peanut sauce is not recommended lol xx
Sharon BRAZEWELL
where is the 2nd page? for the recipe
Genevieve
Lucky I only put in 1 teaspoon – it’s still supa dupa hot. I also added a can of coconut cream and 2 heap tablespoon peanut butter… Delicious!
Joiya
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.
Rasa Malaysia
How did you cook the satay?
Edith Tan
The flavors from this recipe were legitimate!!! I added a lot more water and extra peanuts (1 & 1/4 cup) as well as gula melaka palm sugar to the peanut sauce and it was fantastic. I served it with pressed jasmine rice cooked with pandan leaves and the satay was grilled over charcoal. This is as close to the satay I would find in Singapore as I can get here in Belgium! Thank you!
jamesh357
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?
Rasa Malaysia
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
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
Rasa Malaysia
Hi James yes I have many different ways of making peanut sauce. Glad you like the other recipe better.
Tyler
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.
Fawziamai
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!
dj4bc
Is 5-6 Tablespoons of chilli powder correct in the Satay Sauce Spice Paste?
Is was super hot for me, maybe teaspoons next time???
Rasa Malaysia
It is correct. However, you may use much less according to your own liking.
junny
The beef looks so attractive, must be delicious! I like to try it!
papap timun
actually.. satay is genuine traditional food from Indonesia..
Kiran @ KiranTarun.com
Yummers! Love satay and haven’t had some in a while! Sigh…
Corina
I love any type of satay. This one looks great – the beef looks like it’s really tender and flavourful.
Grandma Kat @ Easy Recipes Land
This looks great! I’m gonna try it on my family when they come to visit next weekend.
Thanks for the recipe!
Grandma Kat
XOXOXOXOXO
Mark Cheledinas via Facebook
Love it…Thanks so Much Rasa…
Victor Goh via Facebook
My mouth is watering…..
Eda Martinez via Facebook
I’m glad i found your site..I’m going to have fun cooking Asian food..My family loves Asian food!!!
Wil
Wow! That looks delicious. I’ve not tried beef satay before. Will have to try making it this week.
Jonathan Foo via Facebook
If you are based in US, then Malaysia should nominate you as its food ambassador LOL…
Lenore Pawlowski via Facebook
Sounds good!
Sri Rahim via Facebook
There’s beef liver and tripe versions too. I like the liver satay. Never tried tripe satay tho. And mutton satay rocks!
Salina Inzaghi
there are chicken skin, gizzard & liver too. chicken skin’s my favourite
Jamie Hughes via Facebook
Never tried it with beef, only chicken. Yummy!
Kim Hayes via Facebook
Oooo, there’s dinner tonight!
Anila Khan via Facebook
awww, nice………………now i will try some Malaysian recipes :)
Michelle Wren via Facebook
ohh! one of my favorites!