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Beef Satay with Peanut Sauce

Beef Satay with Peanut Sauce

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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.
Course Mains & Entrees
Cuisine Thai
Keyword beef, broiled, peanut, peanut sauce, satay, skewers, sriracha
Prep Time 35 minutes
Cook Time 10 minutes
Total Time 45 minutes
Servings 6 servings
Calories 436
Author Laurie McNamara

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
US Customary - Metric

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.

Nutrition

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