Beef Satay

4.39 from 18 votes
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Beef Satay - beef is marinated overnight with spices, skewed to satay and grilled. Best beef satay recipe with spicy peanut sauce. 

Easy homemade Malaysian beef satay skewers.
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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.


Frequently Asked Questions

How many calories per serving?

This recipe is only 504 calories per serving.

Grilled beef skewers served on banana leaves.

What To Serve With Beef Satay

For a wholesome meal and easy weeknight dinner, I recommend the following recipes.

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4.39 from 18 votes

Beef Satay

Beef Satay – beef is marinated overnight with spices, skewed to satay and grilled. Best beef satay recipe with spicy peanut sauce.
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 10 people
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Equipment

  • 16-20 Bamboo skewers soaked in water

Ingredients  

  • 2 lbs (1kg) 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 (2cm) 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 marinade ingredients into a smooth paste. Heat some oil in a wok and stir-fry the marinade until fragrant and the oil slightly separates. Transfer it out and set aside.
  • Marinate the beef pieces with the marinade overnight in the refrigerator.

Spicy Peanut Dipping Sauce:

  • Extract the juice from the tamarind pulp and discard the solids. Blend the spice paste ingredients into a smooth paste, adding water if needed.
  • Heat the oil in a pan and stir-fry the spice paste until fragrant. Then, turn the heat to medium-high and continue cooking until the oil slightly separates.
  • Add the tamarind juice, peanuts, and water, then stir well and bring to a quick boil. Cover the pan, reduce the heat to low, and simmer for another 5-10 minutes. Add sugar and salt to taste. Dish out and set aside.

Making and Cooking Beef Satay:

  • Thread 3-4 pieces of the marinated beef onto each bamboo skewer to make the satay. Repeat until all the meat is used. Grill the satay over a charcoal or outdoor gas grill until both sides are slightly charred and the meat is cooked through.

Nutrition

Serving: 10people, Calories: 504kcal, Carbohydrates: 22g, Protein: 20g, Fat: 38g, Saturated Fat: 19g, Cholesterol: 64mg, Sodium: 534mg, Fiber: 4g, Sugar: 11g

Nutrition information is automatically calculated, so should only be used as an approximation.

Please rate and comment below!

About Bee Yinn Low

Bee is a recipe developer and best-selling cookbook author, sharing easy, quick, and delicious Asian and American recipes since 2006. With a strong following of almost 2 million fans online, her expertise has been featured in major publications, TV and radio programs, and live cooking demos throughout the United States and Asia.

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41 Comments

  1. Gav Mel says:

    5 tablespoons of chili powder? Is that a typo??

    1. Bee Yinn Low says:

      That’s for the satay sauce, normal chili powder is not spicy.

  2. Ron Murphy says:

    5 stars
    My wife and I spent our 30 anniversary in Bali, went for 2 days and stayed 7 the most beautiful place on earth. That was in 1981.Ate our satay and nasi boring every day.

  3. Mike says:

    Hello, the oil in the recipe is it just vegetable oil or Olive Oil?

    Thanks

    1. Rasa Malaysia says:

      Vegetable oil.