Satay Beef Recipe

Prepare skewers

Soak bamboo skewers in water for at least 30 minutes to prevent burning during cooking.

Slice beef thinly against the grain into 1/8–1/4-inch strips about 3–4 inches long. If easier, partially freeze the steak 20–30 minutes to make slicing thin pieces easier.

In a large bowl, whisk together coconut milk, soy sauce, brown sugar, ground turmeric, ground coriander, minced garlic, grated ginger, lemongrass, vegetable oil, salt, and black pepper until smooth.

Add the beef slices to the marinade and toss so every piece is coated. Cover and refrigerate for at least 1 hour, preferably 3–4 hours. For best flavor, marinate up to overnight but no longer than 24 hours.

Thread 3–4 strips of marinated beef onto each soaked skewer, folding or rolling slices so they are evenly distributed and lay flat on the skewer. Leave a little space at the ends for handling.

In a small saucepan over low-medium heat, combine the peanut butter and 1 cup coconut milk. Whisk until smooth and the mixture begins to steam.

Add red curry paste, soy sauce, lime juice, brown sugar, and fish sauce (if using). Continue to whisk until homogenous and slightly thickened, 3–5 minutes. If the sauce is too thick, whisk in 1–2 tablespoons of water at a time until you reach a dipping consistency.

Taste the sauce and adjust seasoning: more lime for brightness, more sugar for sweetness, or more chili for heat. Remove from heat and keep warm or refrigerate until serving; it will thicken as it cools — thin with a little warm water or coconut milk before serving if needed.

Preheat a grill or grill pan to medium-high (about 400°F / 200°C). If using a stovetop grill pan, lightly oil the grates or pan.

Place skewers on the hot grill and cook 2–3 minutes per side, turning once or twice, until the beef is browned at the edges and cooked to your desired doneness. Thin slices will cook quickly — avoid overcooking to keep them tender.

Transfer cooked skewers to a plate and let them rest 2 minutes. Brush with a little reserved coconut milk from the marinade or a light smear of peanut sauce for extra sheen, if desired.

Arrange skewers on a serving platter. Spoon peanut sauce into a small bowl for dipping. Garnish with chopped cilantro, crushed roasted peanuts, cucumber slices, and lime wedges. Serve immediately.