Beef Satay Skewers Recipe

Prepare skewers

If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. If using metal skewers, no soaking needed.

Slice beef

Trim any excess fat from the steak. Slice the beef thinly (about 1/8 to 1/4 inch thick) across the grain into strips roughly 4–5 inches long so they easily thread on skewers.

Make marinade

In a mixing bowl combine 3 tbs soy sauce, 3 tbs coconut milk, 1 tbs brown sugar, 1 tbs fish sauce, 1 tbs lime juice, 3 minced garlic cloves, 1 tsp grated ginger, 1 tsp turmeric powder, 1 tsp ground coriander, 2 tbs vegetable oil, 1/2 tsp salt and 1/4 tsp black pepper. Whisk until sugar dissolves and mixture is uniform.

Marinate beef

Add the sliced beef to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes and up to 4 hours (longer will deepen flavor but avoid more than 8 hours because coconut milk and acid can change texture).

Thread onto skewers

Remove beef from refrigerator. Thread 3–4 slices per skewer, folding or rolling as needed so meat lies flat but not overlapped so it cooks evenly. Leave a little space at each end for handling.

Preheat grill or broiler

Preheat a grill or grill pan over medium-high heat (about 400°F/200°C) or set broiler rack 6 inches from heat source. Lightly oil grate or pan.

Cook skewers

Brush the skewers lightly with vegetable oil. Place skewers on the hot grill or under the broiler. Cook 2–3 minutes per side, flipping once, until nicely charred at the edges and medium doneness (internal temperature ~135–140°F for medium-rare to medium). Total cook time about 6–8 minutes depending on thickness. Avoid overcooking to keep meat tender.

Rest

Transfer cooked skewers to a plate and let rest 3–5 minutes before serving to allow juices to redistribute.

Combine ingredients

In a small saucepan or bowl, combine 1/2 cup smooth peanut butter, 1/2 cup coconut milk, 1 tbs soy sauce, 1 tbs brown sugar, 1 tbs lime juice, 1/2 tsp fish sauce, 1/2 tsp chili paste, and 1 minced garlic clove.

Heat and adjust consistency

If using the stove: warm the mixture over low heat, whisking until smooth and slightly glossy, about 2–3 minutes. If the sauce is too thick, whisk in 1–2 tbs water at a time (or additional coconut milk) until you reach a dipping consistency. If using no-heat method: whisk vigorously in a bowl and thin with water to desired texture.

Taste and balance

Taste and adjust: add more lime juice for acidity, brown sugar for sweetness, or chili for heat. When balanced, stir in 2 tbs chopped toasted peanuts for texture and reserve a pinch for garnish.

Arrange rested skewers on a serving platter. Spoon peanut sauce into a small bowl for dipping. Sprinkle remaining chopped peanuts over the sauce, scatter cilantro leaves and cucumber slices or relish around the skewers, and serve with lime wedges for squeezing over the meat.