Home Kitchen Beef Satay with Coconut Peanut Sauce

This Beef Satay and Coconut Peanut Sauce is one of my regular recipes on my blog. Serve it over Thai jasmine rice, drizzled with a satisfying peanut sauce and with a healthy, light and well-seasoned slaw on the side. Top with chopped peanuts, cilantro and sliced green onions.

I originally shared this dish back in 2012 and to this day, it’s still one of my regular recipes.

Truth be told, I’m a sucker for anything served in a shallow bowl with rice and a colorful slaw, BUT I could eat these satay skewers straight off the skewer and it’s still so deeply good! Thin slices of beef marinate in a simple marinade of tamari, sriracha, garlic, brown sugar, cilantro and green onion. Then it gets threaded onto skewers and quickly cooked in a hot oven. Serve however you would prefer with a drizzle of coconut peanut sauce.

Prepare to fall in love.

For this Beef Satay Set out:

for the peanut sauce:

• creamy peanut butter – Use a all-natural “drippy” peanut butter. I like Santa Cruz dark roasted. (not sponsored)
• unsweetened coconut milk – Lends richness and delicate coconut flavor.
• toasted sesame oil – Gives this sauce more of a toasty warm flavor.
• low-sodium tamari (or low-sodium soy sauce)
• fish sauce – Adds a salty, slightly briny fish flavor. I use the Red Boat brand. (not sponsored)
• sriracha – Lends flavor and some spicy heat.
• lime juice – For acidity and subtle bright citrusy flavor.
• dark brown sugar – Lends a touch of sweetness that balances out the salty flavors from other ingredients.
• garlic – Lends distint punchy flavor.
• hot water – For thinning peanut sauce.

for the beef satay:

• skirt steak – Or use flank steak.
• low-sodium tamari – Low-sodium soy sauce or coconut aminos ca also be used.
• extra light olive oil – Or any light, flavorless oil safe for high temperature cooking.
• sriracha – Lends flavor and some spicy heat.
• dark brown sugar – Lends sweetness and flavor.
• cilantro – Adds bright herbaceous flavor.
• garlic – Lends distint punchy flavor.
• green onion – Lends a delicate onion flavor.

serving (optional):

• thai jasmine rice
• slaw
• cilantro
• green onion
• chopped peanuts

Make The Coconut Peanut Sauce:

In a medium bowl, measure and add a 1/2 cup smooth, creamy peanut butter, 1/3 cup full-fat canned coconut milk, 1 tablespoon toasted sesame oil, 1 tablespoon low-sodium tamari (see above for substitutions), 1/2 tablespoon fish sauce, 1/2 tablespoon sriracha, the juice from half a lime, 1 tablespoon dark brown sugar and 1 clove of garlic finely chopped, grated or squeezed through a garlic press.

Whisk in 2 tablespoons of hot water (or enough to make it nice and drizzly) and set off to the side.

Prep The Steak:

A great tip to make slicing thin strips of raw steak straightforward is to pop it in the freezer for 20 minutes so it can slightly freeze a little.

Once slightly frozen, remove and with a sharp knife, slice into 1/4-inch strips. For this dish, I use 1½ pounds (or close to it) of skirt or flank steak.

Make The Beef Satay Marinade:

In a large bowl add; 6 tablespoons low-sodium soy sauce (see above ingredient list for substitutions), 2 tablespoons extra light oil, 1 tablespoon sriracha, 2 tablespoons dark brown sugar, 1/4 cup of chopped fresh cilantro, 4 green onions that have been chopped and 2 cloves finely chopped garlic.

Stir well until sugar is dissolved.

Then add in the sliced steak and toss to coat.

Marinate the steak on the counter for 30 minutes.

In the meantime, preheat your oven to 425°F (OR 220°C) and soak 6 (12-inch) wooden skewers in water.

Line a rimmed baking sheet with foil. Place a wire rack over top and lightly spray with olive oil spray. Once the steak is marinated, thread the meat on to 5 to 6 wooded skewers (that have soaked for at least 20 minutes in water) before placing them on the wire rack.

Spoon the marinade from the dish over top of each skewer.

Place the pan in a preheated oven for 10 minutes; rotate the pan after 5 minutes to ensure even cooking. Afterwards, I recommend turning on your broiler and carefully move the pan closer to the top of the oven so they get extra crispy.

Tender, juicy and satisfying pieces of steak that have crisp and caramelized edges. *swoon*

Serve:

Once the skewers have cooled a bit, carefully slide the meat off. Serve these with thai jasmine rice, a bright and well-seasoned slaw or tucked int lettuce wraps. Drizzle with the peanut sauce and sprinkle with chopped peanuts, cilantro and sliced green onions. Want extra spice? Drizzle some sriracha over top!

Memorable flavor, crazy speedy and unfussy.

Enjoy! And if you give this Beef Satay with Coconut Peanut Sauce recipe a try, let me know! Snap a photo and tag me on twitter or instagram!