Beef Satay with Spicy Peanut Sauce

It was not too long ago when I was discussing Thai food, in particular, carry out. There are just some items that are worth dining in for, and some of those in my opinion are the fried foods, and the soups. After reflecting on my Tom Yum Goong post, there was one thing that stood out to me, and that was satay.

Beef Satay with Spicy Peanut Sauce

Satay, or as I jokingly refer to it as ‘meat on a stick’ is something of pure delight. My father-in-law, who is pinoy, simply knows this as barbecue. I often laugh at the term barbecue because when my wife and I began dating, she said, let’s make some barbecue. At the time, I was thinking great, we will be getting out the smoker, and ‘heck, she knows how to use a smoker?!’. Then, as I began thinking about the low and slow process of barbecue, she was sliding thin slices of marinated pork butt onto wooden skewers. This is how she grew up, and after being married for 10 years, this is how all pinoys refer to meat on a stick!

Satay is indeed grilled, marinated meat, found on a stick, and is found all over the world. Satay could possibly be the best street food there is. There is something about handling a couple of skewers, and dipping them into a spicy or mild sauce. There is comfort all around. Many of you who frequent my site know that I am into great marinades, and grilling delicious meats (here, here, and here).

No offense to the local Thai establishments in and around Milwaukee, but I have never been impressed with their satay, nor their peanut sauce. The satay is typically only offered with chicken, and the sauce is just way too sweet. The sauce literally just tastes like peanut butter! I have been experimenting on a peanut sauce, kicked up a bit, and served with not chicken, but a killer marinated beef. Lets get started.

Ingredients for the Satay:

  • 2 lbs of top sirloin, cut against the grain, thin slices
  • 3 cloves of garlic, minced
  • 1/4 cup of canola oil
  • 1/4 cup of fish sauce (see my favorite)
  • 3 tbsp chili garlic sauce
  • 1/4 cup of light brown sugar
  • 3 tbsp fresh chopped cilantro
  • 3 green onions, thinly sliced
  • 10 wooden skewers, soaked in water for at least 30 minutes

Place the sliced beef in a large ziplock bag. Mix the remaining ingredients, dissolving as much of the brown sugar as possible. Pour into the ziplock bag, and massage the beef from the outside, making sure all of the beef gets coated. Seal, and place in the refrigerator for two hours.

Ingredients for the Spicy Peanut Sauce:

  • 1/2 cup of creamy peanut butter
  • 1/4 to a 1/3 of a cup of hot water
  • 1 tbsp of fish sauce
  • 1 lime, juiced
  • 1/2 tbsp of light brown sugar
  • 1 clove of garlic, minced
  • 1 tbsp of chili garlic sauce
  • 1 green onion, thinly sliced
  • 1 tbsp of fresh cilantro, roughly chopped

To make the sauce, get a bowl out and add the peanut butter, and hot water. Mix with a fork until it is nice, creamy, and loosened. Add in the remaining ingredients, and mix to incorporate everything. Spoon this into your serving bowl and set aside.

Now, if you have access to a grill, get it heated, or if you were like me this past weekend, use your broiler. The broiler does wonders in the winter time. Preheat your broiler to 500 degrees, and lower your rack so it is not right under the broiler.

Remove your marinated beef from the refrigerator, and take your skewers out of the water. Carefully weave the beef onto the skewers, about four pieces per stick. Place these onto your broiler pan, and under the broiler, watching so that you do not burn the beef. Remember you are dealing with some of that brown sugar which will caramelize quickly if you do not watch it. Cook for about 4-6 minutes on each side, or to your desired temperature (medium rare, well done).

Now you are ready for plating, Add the skewers to your serving platter and sprinkle some sliced scallions on top. Serve with the spicy peanut sauce and enjoy.

Note: To all my pinoys out there, this is a great new take to meat on a stick, and the spicy peanut sauce is just two notches above the Thai carryout!

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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