Beef Satay with Peanut Sauce

I love these because they are very thin and grill quickly. You can marinate the meat and make the peanut sauce the night before for a great week night dinner. Double or even triple for a crowd.



You will need:


  • 2 sirloin steaks or piece of flank steak – sliced against the grain and pounded thin
  • 1 tbsp brown sugar
  • 1 tbsp fish sauce
  • 2 tbsp extra virgin olive oil
  • 1 tbsp soy sauce
  • 2 cloves garlic – minced
  • 1 tbsp fresh grated ginger

Basting sauce

  • 1 small shallot – chopped fine = 2 tbsp chopped
  • 2 tbsp honey
  • 1/2 tiny can coconut milk
  • 1 tbsp fish sauce
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 6 squished Szechuan peppercorns
  • 2 tbsp soy sauce

Peanut Sauce

  • remaining portion of tiny can coconut milk (3 tbsp)
  • 1 tsp green curry paste
  • 1 tbsp brown sugar
  • 2 tbsp chopped garlic
  • 1 tbsp fish sauce
  • 2 tbsp lime juice
  • 2 tbsp soy sauce
  • 1/3 cup peanut butter
  • 3-4 tbsp water to thin out


Step 1: freeze meat for 30 minutes for easy thin slicing. Slice meat into thin strips.

Step 2: In a small bowl add meat, brown sugar, fish sauce, extra virgin olive oil, soy sauce, garlic and ginger. Stir and marinate 1 hour on counter or over night in the fridge.

Step 3: in a small bowl add all ingredients for peanut sauce, mix to combine. If it is too thick you can always thin out by adding more water.

Step 4: in another small bowl add all ingredients for basting sauce. Stir to combine. This is the sauce you will use to baste the meat while cooking on the grill.

Step 5: meat should be at room temperature before grilling. On metal or wood skewers weave meat and spread out for quick grilling.

Cook a few minutes on each side basting with basting sauce as they cook.

Serve with your favourite veggies. Don’t forget to dip the meat in the peanut sauce!

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