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Beef Satay with Peanut Dipping Sauce

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This is the best beef satay I've ever tasted! We serve it over jasmine rice, topped with the beef satay, drizzle it in peanut sauce and top with cilantro!
Course Mains & Entrees
Cuisine Thai
Keyword beef, broiled, peanut, peanut sauce, satay, skewers, sriracha
Prep Time 35 mins
Cook Time 10 mins
Total Time 45 mins
Servings 6 servings
Calories 471
Author Laurie McNamara



  • pounds flank steak
  • 1/4 cup low-sodium tamari or low-sodium Soy Sauce
  • 1/4 cup grapeseed oil or any light, flavorless oil you like
  • 1 tablespoon sriracha
  • 1/4 cup dark brown sugar firmly packed
  • 1/4 cup fresh cilantro leaves chopped
  • 2 garlic cloves minced
  • 4 green onions sliced thin


  • 1/2 cup creamy peanut butter
  • 1/4 cup hot water
  • 1/3 cup unsweetened coconut milk
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon low-sodium tamari or low-sodium soy sauce
  • 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 tablespoon chopped cilantro leaves
  • 2 green onions sliced thin
  • 1 pinch kosher salt



  • 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.


  • For the peanut sauce: Whisk peanut butter with the hot water. Add in the rest of the ingredients and stir to combine. Serve.


Serving: 2skewers | Calories: 471kcal | Carbohydrates: 18g | Protein: 32g | Fat: 31g | Saturated Fat: 9g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 10g | Cholesterol: 68mg | Sodium: 1085mg | Potassium: 658mg | Fiber: 2g | Sugar: 14g | Vitamin A: 176IU | Vitamin C: 6mg | Calcium: 60mg | Iron: 3mg