Prime Beef Satay Recipe

Prepare beef

Slice the beef thinly across the grain into strips about 1/4-inch thick and 3–4 inches long. Pat the strips dry with paper towels.

Make marinade

In a medium bowl, whisk together 1/4 cup soy sauce, 1/4 cup coconut milk, 2 tablespoons brown sugar, 1 tablespoon fish sauce, 1 tablespoon lime juice, 1 tablespoon vegetable oil, minced garlic, grated ginger, 1/2 teaspoon turmeric, 1 teaspoon ground coriander, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until sugar dissolves and ingredients are homogeneous.

Marinate beef

Add the beef strips to the marinade and toss to coat thoroughly, pressing marinade into the meat. Cover and refrigerate for at least 1 hour, preferably 3–4 hours or up to overnight for deeper flavor. If using wooden skewers, soak them in water at least 30 minutes beforehand to prevent burning.

Skewer beef

When ready to cook, thread 2–3 strips of marinated beef onto each skewer, leaving a little space between pieces so heat circulates and edges char evenly. Reserve any remaining marinade for basting (do not use raw marinade for serving).

Preheat a grill or grill pan to medium-high (about 400–450°F / 200–230°C). Brush grates or the skillet with a little oil to prevent sticking.

Place skewers on the hot grill or grill pan. Cook for about 2–3 minutes per side, flipping once, until the exterior is nicely charred and internal temperature reaches about 130–135°F (55–57°C) for medium-rare to medium. Total cooking time should be 4–6 minutes depending on thickness and heat. During cooking, baste once with a small amount of reserved marinade in the last minute of cooking to add gloss and flavor (discard any unused raw marinade afterward).

Remove skewers from the heat and let rest 3–4 minutes before serving to let juices redistribute.

While the beef is resting or during the last 10 minutes of marinating, make the sauce. In a small saucepan over low heat, combine 1/2 cup peanut butter, 1/2 cup coconut milk, 1 teaspoon red curry paste, 1 tablespoon soy sauce, 1 tablespoon brown sugar, and 1 tablespoon lime juice.

Stir constantly until the mixture smooths and warms through, about 2–3 minutes. If the sauce is too thick, whisk in water 1 tablespoon at a time (up to the 2 tablespoons indicated) until it reaches a thick but pourable consistency. Taste and adjust: add chili flakes or sriracha to taste for heat, more lime for brightness, or more soy for saltiness.

Transfer to a serving bowl and sprinkle with crushed roasted peanuts.

Arrange the rested beef skewers on a platter with sliced cucumber and red onion. Scatter fresh cilantro over the skewers and serve with lime wedges and the warm peanut dipping sauce on the side.

To serve: squeeze a little lime over each skewer and dip into the peanut sauce. Leftover cooked skewers can be refrigerated up to 2 days; reheat gently to avoid overcooking.