Beef Satay Recipe

Prepare meat

Trim fat from the steak and slice across the grain into 1/8–1/4-inch (3–6 mm) strips about 3–4 inches long so they can fold on skewers. If partially freezing the meat for 30–40 minutes it will slice more easily and thinly.

Make marinade

In a bowl whisk together 1 cup coconut milk, 2 tablespoons soy sauce, 1 tablespoon brown sugar, 1 teaspoon fish sauce, 1 teaspoon ground coriander, 1 teaspoon ground cumin, 1 teaspoon turmeric, minced garlic, grated ginger and 1 tablespoon vegetable oil. Add 1 tablespoon lime juice, 1 teaspoon salt and 1/2 teaspoon black pepper; mix until sugar dissolves.

Marinate beef

Place sliced beef in a shallow container or zip-top bag and pour the marinade over, massaging to coat all pieces. Press out excess air and refrigerate for at least 2 hours and up to 8 hours (overnight OK but no more than 12 hours because of the acid in the lime).

Skewer beef

If using bamboo skewers, soak them in water for 30 minutes before using. Thread 2–3 strips of marinated beef onto each skewer, folding strips if necessary so they lie flat and compact. Leave a little space at the handle end for holding.

Bring to room temperature

Remove skewered beef from fridge 20–30 minutes before cooking to take the chill off and help them cook evenly.

Grill or broil

Preheat grill to medium-high heat (about 400–450°F / 200–230°C). Oil the grates lightly. Grill the skewers 2–3 minutes per side, turning once, until nicely charred at the edges and cooked to medium (internal temp ~130–135°F for medium-rare, 140°F for medium). If using a grill pan or broiler, place skewers on a hot rack and broil 3–4 minutes per side, watching closely to avoid burning. Baste with a little reserved marinade (boiled if previously in contact with raw meat) or with a teaspoon of coconut milk while grilling for gloss.

Rest

Transfer cooked skewers to a plate, tent lightly with foil and rest 5 minutes so juices redistribute.

While beef marinates or cooks, make the sauce. In a small saucepan or a bowl set over a simmering pan (double boiler) combine 1/2 cup creamy peanut butter and 1/2 cup coconut milk. Warm gently and whisk until smooth.

Add 1 teaspoon red curry paste, 1 tablespoon soy sauce, 1 teaspoon brown sugar, 1 tablespoon lime juice and 1/2 teaspoon fish sauce. Whisk to combine. If sauce is too thick, whisk in water 1 tablespoon at a time until you reach a dipping consistency (about 1–2 tablespoons). Taste and adjust: add chili or sriracha for heat, more lime for brightness, or a pinch more sugar for balance.

Keep warm until serving or transfer to a small serving bowl and refrigerate briefly. If cooled and thickened, whisk in a splash of warm water or coconut milk to loosen before serving.

Arrange rested skewers on a platter. Sprinkle chopped cilantro and scatter cucumber slices alongside. Serve with peanut dipping sauce and lime wedges for squeezing over the beef.

Suggested serving: serve hot as an appetizer (2 skewers per person) or as a main with steamed rice and a side salad (4 skewers per person).