Beef Satay with Peanut Sauce

This Beef Satay and Peanut Sauce is one of my favorite recipes on my blog. We serve it over Thai jasmine rice, drizzled with a delicious peanut sauce and with a healthy, light and flavorful slaw on the side. Top with chopped peanuts, sliced green onions and chopped cilantro.

It’s Monday, and boy do I have a case of the Monday’s.

Big time. After having all these plans of a fun and food-filled weekend, it all was thrown for a loop at 11:17 Friday night when we lost power. The wind was crazy strong and it was only a matter of time or gusts before a gigantic tree came down and hit the power-lines square in the back of our yard. Awesome.

So instead of cooking, laundry and catching up on the weeks American Idol episodes, all four of us laid in bed playing on our cell phones. We played cards by candle light with the smell of kerosene in the air. What can I say? It was better than I’d planned. Really! It was cozy and quiet, never mind that hum of generators in the back yard of every home on our side of the street except ours.

Actually it was really fun.

So when the power was restored early Sunday I was a little sad but more than ready to cook up today’s post for you. Beef satay, a recipe I found on Food.com long ago and have been in love with ever since.

To Make This Beef Satay You Will Need:

for the spicy peanut sauce:

• creamy peanut butter – Use a all-natural “drippy” peanut butter. I like Santa Cruz dark roasted. (not sponsored)
• unsweetened coconut milk – Lends richness and delicate coconut flavor.
• toasted sesame oil – Gives this sauce more of a toasty warm flavor.
• low-sodium tamari (or low-sodium soy sauce)
• fish sauce – Adds a salty, slightly briny fish flavor. I use the Red Boat brand. (not sponsored)
• sriracha – Lends flavor and some spicy heat.
• lime juice – For acidity and subtle bright citrusy flavor.
• dark brown sugar – Lends a touch of sweetness that balances out the salty flavors from other ingredients.
• garlic – Lends distint punchy flavor.

for the beef satay:

• skirt steak – Or use flank steak.
• low-sodium tamari – Low-sodium soy sauce or coconut aminos ca also be used.
• extra light olive oil – Or any light, flavorless oil safe for high temperature cooking.
• sriracha – Lends flavor and some spicy heat.
• dark brown sugar – Lends sweetness and flavor.
• cilantro – Adds bright herbaceous flavor.
• garlic – Lends distint punchy flavor.
• green onion – Lends a delicate onion flavor.

serving:

• cilantro
• green onion

Make The Peanut Sauce:

Next, in a medium bowl, measure and add a 1/2 cup smooth peanut butter, 1/3 cup full-fat canned coconut milk, 1 tablespoon toasted sesame oil, 1 tablespoon low-sodium tamari (see above for substitutions), 1/2 tablespoon fish sauce, 1/2 tablespoon sriracha, the juice from half a lime, 1 tablespoon dark brown sugar and 1 clove of garlic finely grated or squeezed through a garlic press.

Whisk in 2 tablespoons of hot water (or enough to make it nice and drizzly) and set off to the side.

Prep The Steak:

A great tip to make slicing thin strips of raw steak is to pop it in the freezer for 20 minutes so it can slightly freeze a little.

Once slightly frozen, remove and with a sharp knife, slice into 1/4-inch strips.

Make The Beef Satay Marinade:

In a large bowl add; 6 tablespoons low-sodium soy sauce (see above ingredient list for substitutions), 2 tablespoons extra light oil, 1 tablespoon sriracha, 1/4 cup of chopped fresh cilantro, 4 green onions that have been chopped and 2 cloves finely chopped garlic.

Stir well until sugar is dissolved.

Then add 1-1/4 (up to 1-1/2) pounds skirt or flank steak. Then toss to coat.

Marinate the steak on the counter for 30 minutes.

In the meantime, preheat your oven to 425°F (OR 220°C) and soak 6 large wooden skewers in water.

Line a rimmed baking sheet with foil. Place a wire rack over top and lightly spray with olive oil spray. Once the steak is marinated, thread the meat on to 5 to 6 wooded skewers (that have soaked for at least 20 minutes in water) before placing them on the wire rack.

Spoon the marinade from the dish over top of each skewer.

Place the pan in a preheated oven for 10 minutes; rotate the pan after 5 minutes to ensure even cooking. Afterwards, I recommend turning on your broiler and carefully move the pan closer to the top of the oven so they get extra crispy.

Crispy and caramelized edges, tender, juicy and delicious pieces of steak. Truthfully, if peanut sauce isn’t your thing, these satay skewers are delicious all on their own.

Serve:

Once the skewers have cooled a bit, carefully slide the meat off. Serve these with thai jasmine rice, a bright and flavorful slaw or tucked int lettuce wraps. Drizzle with the peanut sauce and sprinkle with chopped peanuts, cilantro and sliced green onions.

Amazing flavor, crazy quick and easy.

Enjoy! And if you give this Beef Satay with Peanut Sauce recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

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Yield: 6 servings

Beef Satay with Peanut Sauce

This Beef Satay and Peanut Sauce is one of my favorite recipes on my blog. We serve it over Thai jasmine rice, drizzled with a delicious peanut sauce and with a healthy, light and flavorful slaw on the side. Top with chopped peanuts, sliced green onions and chopped cilantro.

Prep Time: 35 minutes mins

Cook Time: 10 minutes mins

Total Time: 45 minutes mins

Ingredients

FOR THE SPICY PEANUT SAUCE:

• 1/2 cup creamy peanut butter, use an all-natural drippy peanut butter
• 1/3 cup unsweetened full fat canned coconut milk
• 1 tablespoon toasted sesame oil
• 1 tablespoon low-sodium tamari, or low-sodium soy sauce or coconut aminos
• 1/2 tablespoon fish sauce
• 1/2 tablespoon sriracha
• 1/2 lime, juiced or about 1 tablespoon
• 1 tablespoon dark brown sugar
• 1 clove garlic, grated, finely minced or pressed through a garlic press or minced really fine
• 1 pinch kosher salt
• 2 tablespoons hot water, or more as needed

FOR THE SKEWERS:

• 1½ pounds skirt steak, or flank steak
• 6 tablespoons low-sodium tamari, or low-sodium soy sauce
• 2 tablespoons olive oil, or a light and flavorless oil safe for high temp cooking
• 1 tablespoon sriracha
• 2 tablespoons dark brown sugar
• 1/4 cup chopped fresh cilantro
• 4 green onions, sliced thin
• 2 garlic cloves, finely chopped

FOR SERVING:

• sliced green onions
• chopped cilantro leaves
• chopped peanuts
• thai jasmine rice

Instructions 

MAKE THE PEANUT SAUCE:

• In a bowl, measure and add the peanut butter, coconut milk, sesame oil, tamari,

TO MAKE THE SKEWERS:

• Slice the flank steak in half, place onto a small, rimmed sheet pan or dish and pop it into the freezer for 20-25 minutes. Once frozen, remove the flank steak from the freezer and slice into 1/4 inch strips.
• Meanwhile, in a bowl measure the brown sugar, cilantro, garlic and green onions. Add in the tamari, oil and the Sriracha stir to combine.
• Add in the sliced steak and toss to coat and marinate for 25-30 minutes and no longer than 45 minutes.
• While the beef is marinated make the peanut sauce.
• Thread strips of steak onto the skewers. Brush any remaining marinade over top and (keeping the handles out of the marinade) let them sit for no longer than 45 minutes on the counter.
• Meanwhile preheat your oven to 425°. Place the skewers onto a oven-safe wire rack that's set into a rimmed sheet pan.
• Slide the pan on the middle rack of your oven and cook for 10 minutes, rotate the pan halfway through. Serve immediately.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Note: The nutritional value is for the skewers and sauce. Any rice, slaw or toppings are not included.

Serving: 1serving, Calories: 436kcal, Carbohydrates: 14g, Protein: 32g, Fat: 30g, Saturated Fat: 9g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 14g, Trans Fat: 0.4g, Cholesterol: 71mg, Sodium: 1556mg, Potassium: 584mg, Fiber: 2g, Sugar: 9g, Vitamin A: 145IU, Vitamin C: 6mg, Calcium: 39mg, Iron: 3mg

Author: Laurie McNamara

Course: Mains & Entrees

Cuisine: Thai