Beef Satay Skewers (Juicy, Flavor-Packed, Peanut Butter Lover’s Dream)

Beef satay is proof that meat on a stick can be life-changing. Coconut milk-marinated beef, grilled until slightly charred. The real star? That rich, spicy peanut sauce for dipping. Fire up the grill. Let’s skewer.

Ingredients

Serves 4 (makes 10-12 skewers).

For the Beef Satay:

• 1½ lbs (675g) beef sirloin or flank steak, thinly sliced against the grain
• 1 can (14 oz / 400ml) coconut milk
• 2 tbsp fish sauce
• 2 tbsp soy sauce
• 2 tbsp brown sugar
• 1 tbsp turmeric powder
• 1 tbsp coriander powder
• 2 cloves garlic, minced
• 1 tsp ginger, grated
• Wooden skewers (soaked in water 30 minutes)

For the Peanut Sauce:

• ½ cup creamy peanut butter
• ½ cup coconut milk
• 2 tbsp soy sauce
• 1 tbsp lime juice
• 1 tbsp brown sugar
• 1 tsp red curry paste (or sriracha)
• ¼ cup water (to thin)

Step-by-Step Instructions

Step 1: Marinate Beef

1. Whisk coconut milk, fish sauce, soy sauce, brown sugar, turmeric, coriander, garlic, and ginger.
2. Add beef strips. Toss to coat. Cover and marinate 2-8 hours (longer = better).

Step 2: Make Peanut Sauce

1. Whisk peanut butter, coconut milk, soy sauce, lime juice, brown sugar, and curry paste in a saucepan.
2. Warm over medium-low heat. Add water gradually until desired consistency (smooth and dippable). Set aside.

Step 3: Skewer

1. Thread beef strips onto soaked skewers, weaving back and forth.

Step 4: Grill

1. Heat grill or grill pan to medium-high heat.
2. Grill skewers 2-3 minutes per side until charred and cooked through.

Step 5: Serve

1. Serve hot with peanut sauce. Add cucumber relish or pickled onions if you’re feeling fancy.

Summary

Prep Time: 15 min + marinate | Cook Time: 10 min | Total: 25 min + marinate

Yield: 10-12 skewers | Difficulty: Easy

Storage Notes

Fridge (marinated uncooked): 1 day. Cooked satay: 3 days. Reheat in oven or air fryer at 375°F for 5 minutes. Peanut sauce keeps 5 days in fridge — reheat with a splash of water.