Beef Satay with Coconut Peanut Sauce

Beef Satay with Coconut Peanut Sauce

This Beef Satay and Coconut Peanut Sauce is one of my favorite recipes on my blog. 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, cilantro and sliced green onions. Yields 4 to 6 servings.

Course Mains & Entrees

Cuisine Thai

Keyword beef, broiled, peanut, peanut sauce, satay, skewers, sriracha

Prep Time 35

Cook Time 10

Total Time 45

Servings servings

Calories 430

Author Laurie McNamara

Equipment

12-inch Bamboo Skewers

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 coconut milk (canned)
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
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 use 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 medium garlic cloves finely chopped, about 2 teaspoons

FOR SERVING:

sliced green onions
chopped cilantro leaves
chopped peanuts
thai jasmine rice
healthy slaw

US Customary - Metric

Instructions

MAKE THE PEANUT SAUCE:

In a medium bowl, measure and add peanut butter, coconut milk, sesame oil, tamari (see above for substitutions), fish sauce, sriracha, lime juice, brown sugar and garlic. 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 easily slice thin strips of raw steak, is to pop it in the freezer for 20 minutes so it can freeze a little. Once slightly frozen, remove and with a sharp knife, slice into ¼-inch strips.

MAKE THE BEEF SATAY:

In a large, shallow bowl add; low-sodium soy sauce (see above ingredient list for substitutions), oil, sriracha, brown sugar, cilantro, green onions and garlic. Stir well until sugar is dissolved. Then add the steak and 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 (12-inch) skewers in water for at least 20 to 30 minutes.
Line a rimmed baking sheet with foil. Place a wire rack over top and lightly spray with olive oil spray (or brush with oil). Once the steak is marinated, thread the steak on the soaked skewers before placing them on the wire rack. Spoon any remaining 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.

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.

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 peanut sauce. Any rice, slaw or toppings are not included in this calculation.

Nutrition