Beef Satay with Peanut Sauce


serves 4

  • 1 lb 2 oz / 500 g lean beef fillet
  • 2 garlic cloves, crushed
  • 3/4-inch / 2-cm piece fresh gingerroot, finely grated
  • 1 tbsp. brown sugar
  • 1 tbsp. dark soy sauce
  • 1 tbsp. lime juice
  • 2 tsp. sesame oil
  • 1 tsp. ground coriander
  • 1 tsp. ground turmeric
  • 1/2 tsp. chili powder
peanut sauce
  • 10 fl oz / 280 ml / 1-1/4 cups coconut milk
  • 8 tbsp. chunky peanut butter
  • 1/2 small onion, grated
  • 2 tsp. brown sugar
  • 1/2 tsp. chili powder
  • 1 tbsp. dark soy sauce
to garnish
  • chopped cucumber
  • red bell pepper pieces

( Cooking Tables )


Cut the beef into 1/2-inch / 1-cm cubes and place in a large bowl.

Add the garlic, ginger, sugar, soy sauce, lime juice, sesame oil, coriander, turmeric, and chili powder. Mix well to coat the pieces of meat evenly. Cover and let marinate in the refrigerator for at leawst 2 hours or overnight.

Preheat the broiler to high. To make the peanut sauce, place all the ingredients in a small pan and stir over medium heat until boiling. Remove the pan from the heat and keep warm.

Thread the beef cubes on to presoaked bamboo skewers. Cook the skewers under the hot broiler for 3-5 minutes, turning frequently, until golden. Alternatively, grill over hot coals. Transfer to a large serving plate, then garnish with chopped cucumber and red bell pepper pieces and serve with the peanut sauce.

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