BROWSE: EASY WEEKNIGHT (NEW BLOG!)

Rasa Malaysia: Easy Delicious Recipes

Rasa Malaysia: Easy Delicious Recipes

You are here:Home  /  Recipes  /  Malaysian Recipes  /  Beef Satay

Beef Satay

Jump To Recipe
Recipe Index

Beef Satay - beef is marinated overnight with spices, skewed to satay and grilled. Best beef satay recipe with spicy peanut sauce | rasamalaysia.com

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! –
by ,
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 - beef is marinated overnight with spices, skewed to satay and grilled. Best beef satay recipe with spicy peanut sauce | rasamalaysia.com

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:
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.

These beef satay skewers are tender and perfectly grilled and served with delicious peanut sauce. Satay is Malaysian popular street delicacy!

Easy homemade Malaysian beef satay skewers.

Beef Satay

Beef Satay – beef is marinated overnight with spices, skewed to satay and grilled. Best beef satay recipe with spicy peanut sauce.

Grilled beef skewers served on banana leaves.

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.

Closed up beef satay.

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.

Print
Rating

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.

Course Appetizer
Cuisine Malaysian
Keyword Beef Satay
Prep Time
Cook Time
Total Time
Servings 10 people
Calories 504 kcal
Author

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

  1. 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.
  2. Marinate the beef pieces with the Marinade overnight. Keep in the refrigerator.

Spicy Peanut Dipping Sauce:

  1. Extract the juice from the tamarind pulp, discard the pulps. Blend the Spice Paste ingredients into a smooth paste. Add some water if needed.
  2. 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.
  3. 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:

  1. 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.
Nutrition Facts
Malaysian Beef Satay with Spicy Peanut Sauce Recipe
Amount Per Serving (10 people)
Calories 504 Calories from Fat 342
% Daily Value*
Total Fat 38g 58%
Saturated Fat 19g 95%
Cholesterol 64mg 21%
Sodium 534mg 22%
Potassium 679mg 19%
Total Carbohydrates 22g 7%
Dietary Fiber 4g 16%
Sugars 11g
Protein 20g 40%
Vitamin A 25.3%
Vitamin C 6.9%
Calcium 8.1%
Iron 24.6%
* Percent Daily Values are based on a 2000 calorie diet.
Love this Recipe? Try More!

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.

Pin19K
Share3K
Tweet
22K Shares
JOIN RASA MALAYSIA INSIDERS ON FACEBOOK

44 COMMENTS... read them below or add one

  1. 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.

    Reply

  2. 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.

    Reply

  4. 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…

    Reply

  6. 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.

    Reply

  10. 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

    Reply

  12. 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!

    Reply

  13. 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.

    Reply

  14. 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?

    Reply

    • 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.

      Reply

      • 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

        Reply

  15. 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.

    Reply

  16. 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!

    Reply

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

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

    Reply

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

    Reply

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

    Reply

Leave a Comment

Your email address will not be published. Required fields are marked *