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    Home > Blog > Appetizers > Beef Satay

    Beef Satay

    by Jenny Park · Published: Jun 18, 2012 · Modified: Aug 7, 2020

    Jump to Recipe

    Beef Satay recipe with a peanut dipping sauce. Grilled cubes of beef with a peanut dipping sauce. Hi All! Today we have beef satay for you! I love the potent flavors of lemongrass, ginger and lime, within most Thai style satays. If you’re able to find makrut limes and/or makrut lime leaves use those to replace the lime zest/juice used in this recipe! Kaffir limes are sweeter and more mild than regular limes and the leaves are the best part! They’re filled with this lovely citrus flavor which I may or may not have dabbed on my wrists one or two times to use are a perfume bc I love the smell so much (I’m a creep, I know). Traditionally, beef satay is made with thin slices of beef, threaded onto a skewer and grilled, but we’ve changed things up a bit by using a NY strip steak and cutting the pieces of meat into cubes. The cubes just make for “meatier” (no pun intended) and more filling bites…and we totally like meaty and more filling over here. ;) These make great appetizers at a party or a great entree for a quiet night in. Don’t be intimidated by the laundry list of ingredients! Most of the marinade and peanut sauce ingredients are repeats of one another and most of this recipe itself calls for throwing everything into a blender and blending away. So the next time you have guests over, why not treat them to some really yummy and easy to make, beef satay!
    xx Jenny

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    Beef Satay recipe with a peanut dipping sauce.

    Beef Satay

    5 from 1 vote
    PRINT RECIPE Pin Recipe
    RECIPE BY Teri & Jenny
    Prep Time: 30 minutes mins
    Cook Time: 15 minutes mins
    Marinate Time: 4 hours hrs
    Servings: 4

      EQUIPMENT  

    • 7-8 bamboo skewers, soaked in water for 30 minutes

      INGREDIENTS  

    • pound boneless and trimmed New York strip steak, cut into ½ to 1 inch cubes

    satay marinade

    • ⅓ cup dry roasted peanuts
    • ⅓ cup light brown sugar
    • ¼ cup plus 1 ½ tablespoons low sodium soy sauce
    • ¼ stalk lemongrass, chopped
    • 3 garlic cloves, chopped
    • ½ lime, juiced
    • 1 tablespoon peeled and diced baby ginger
    • 1 tablespoon turmeric
    • ¼ teaspoon curry powder
    • ¼ teaspoon black pepper
    • 2 tablespoons vegetable oil

    spicy peanut sauce

    • ⅓ cup reserved marinade
    • ¼ cup dry roasted peanuts
    • 3 tablespoons vegetable oil
    • 1 ½ tablespoons low sodium soy sauce
    • 1 lime, zested and juiced
    • 1 to 2 Thai chiles, seeded (depending on desired heat)
    • 1 garlic clove, chopped
    • 1 green onion, thinly sliced

    garnish

    • chopped peanuts
    • thinly sliced green onions

      INSTRUCTIONS  

    • Place steak cubes in a large mixing bowl, lightly season with salt and pepper and toss together. Set aside.
    • Place all marinade ingredients into a blender and blend until smooth. Reserve ⅓ cup of marinade for peanut sauce. Pour remaining marinade over beef and toss together until all beef cubes are completely covered. Allow mixture to marinate for at least 4 hours (ideally overnight).
    • Skewer 5 to 6 cubes of beef onto each bamboo skewer, until all beef has been used.
    • Place a grill pan over medium-high heat. Pour oil into pan and grill skewers for 2 minutes, on each side. Repeat until all skewers have been grilled. Top satay with chopped peanuts and green onions.
    • For spicy peanut sauce: Place all ingredients for peanut sauce into a blender and blend until smooth. (If sauce is too thick, blend some water into the sauce, ½ tablespoon at a time, until desired consistency has been achieved) Pour mixture into a small bowl or ramekin, top with chopped peanuts and serve as dipping sauce for satay.
    Calories: 631kcal Carbohydrates: 28g Protein: 31g Fat: 46g Saturated Fat: 23g Cholesterol: 91mg Sodium: 1225mg Potassium: 618mg Fiber: 3g Sugar: 19g Vitamin A: 30IU Vitamin C: 4mg Calcium: 66mg Iron: 4mg

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    June 18, 2012 / 16 Comments

    About Jenny Park

    Jenny Park is half of Spoon Fork Bacon. She is also a food stylist and recipe developer. One of her favorite foods is donuts. #sfbJENNY

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    June 18, 2012 / 16 Comments

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    1. Dean

      January 30, 2014 at 7:32 pm

      These were so amazing! I’ve made the Satay with flank before, but this time I tried with the Beef Loin New York steaks I got from Cost Co.

      Only suggestion is to reduce the soy in the peanut sauce. Best Satay ever. My wife and kids loved it so we will be making it again soon.

      Reply
    2. Christine

      October 02, 2013 at 5:32 pm

      We just finished eating this dish (haven’t even started the dishes yet) and can’t believe how flavorful it is. Also very easy to make. Amazing

      Reply
    3. Winnie

      June 21, 2012 at 6:05 am

      I can’t wait to try these and your korean meatballs. Both are making me hungry now! Glad I found you!

      Reply
    4. Betsy Vose

      June 19, 2012 at 10:40 pm

      Wow! I love just about every recipe you two post (and have tried many with great success!) but this one actually has my stomach growling already. This may make the weekend dinner line-up. Thanks so much for posting such fantastic recipes!

      Reply
    5. Elena

      June 19, 2012 at 11:52 am

      Your satay look really tasty!

      Reply
    6. Sally @ Spontaneous Hausfrau

      June 19, 2012 at 5:13 am

      I love satay and I love even more that you used NY strip for these! I will make my hubby a very happy man when I make these.

      Reply
    7. Gina DeVee

      June 18, 2012 at 11:43 pm

      GREAT style!

      Reply
    8. Lynna

      June 18, 2012 at 11:11 pm

      Ohh…yummy NY steaks! ;)

      Reply
    9. Blog is the New Black

      June 18, 2012 at 1:05 pm

      Looks incredible!

      Reply
    10. Heather (Heather's Dish)

      June 18, 2012 at 1:01 pm

      holy flavor!

      Reply
    11. Alison

      June 18, 2012 at 10:55 am

      Would this work for chicken too? Looks great!

      Reply
      • Jenny Park

        June 18, 2012 at 11:05 am

        This would definitely work for chicken! I actually make chicken satay with this marinade/sauce WAY more than beef satay, but just thought the beef would be a nice change :)

        Reply
    12. Rachel Cooks

      June 18, 2012 at 10:38 am

      Beef skewers are EVERYWHERE today! These look fabulous!

      Reply

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