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.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Beef Satay
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. (1 kg) beef, sirloin, cut into 1/4 inch thick or 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.
Nutrition Information
Yield
10Serving Size
10 peopleAmount Per Serving Calories 504Total Fat 38gSaturated Fat 19gUnsaturated Fat 0gCholesterol 64mgSodium 534mgCarbohydrates 22gFiber 4gSugar 11gProtein 20g
Mike
Hello, the oil in the recipe is it just vegetable oil or Olive Oil?
Thanks
Rasa Malaysia
Vegetable oil.
Paul
Awsum dish – cooked over coals this is as authentic as it comes !! 12/10 :):)
I look forward
To more Malaysian rescipe’s
Cynthia Rivera
What’s the difference between the marinade and the spice paste?
Rasa Malaysia
Marinade for the beef and spice paste for the peanut sauce.
Adiah
This is my first attempt to bake a thin slice of skewers. This technique is very appropriate. That said, there are problems along the way. By the time I got a good burn on all sides of the skewered meat, the meat was overdone. I fix this with my second skewer by spraying meat with Pam right before placing it on the grill. This allows the meat to free from the gate sooner than later. Basically, there isn’t enough oil in the marinade as stated in the recipe. I think all this can be reduced by using fatter cuts of meat, such as skirts, or rib steak. As for the taste, I tried it with and without peanut sauce. Without peanut sauce, ginger is the dominant spice. Ginger is a refreshing taste, but I’m not looking for soft drinks. Peanut sauce changes the taste completely, for the better I think. In the end, I will use this technique and make again using a different piece of meat with the steak seasoning that I have tried and correct.
Rasa Malaysia
Thanks for your feedback. You need to just turning the beef satay to cook evenly.
Peter Zeegers
The recipe is confusing. Are the spice paste and dipping sauce two different dishes?
Rasa Malaysia
Spice paste is part of the satay dipping sauce.
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.
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Oh Yum!
I need this in my life!
Thanks for sharing
Julie
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