Beef Satay with Peanut Dipping Sauce starts with an amazing beef marinade, is grilled to perfection, and then dipped in the most delightful peanut sauce. It is sweet, spicy, and oh so delicious. Serve as an appetizer or as part of the main course!
2poundsbeefflank, cubed or thinly sliced into 1/2" strips
1/4cupvegetable oil
1/8cupsoy sauce
2tablespoonsred curry paste
1tablespoonfish sauce
1teaspoonyellow curry powder
1teaspoongranulated garlic
1teaspoonground ginger
1/4cuplime juicejuice from 1 lime
12 bamboo skewerssoaked in water for 30 minutes
Spicy Peanut Dipping Sauce
1/2cupcoconut milkfull fat
1/2cuppeanut butter
1/4cupbrown sugar
1tablespoon red curry paste
3tablespoons chili garlic sauce
1/4cuplime juicejuice from 1 lime
Instructions
Cube the beef into roughly 1 1/2''-2 inch cubes. You can also cut the beef into long 1/2'' thick strips if preferred.
In a large mixing bowl, stir together vegetable oil, soy sauce, red curry paste, yellow curry powder, fish sauce, garlic, ginger and lime juice until well combined. Add in beef , toss to coat, and refrigerate for a minimum of 1 hour. 4 hours to overnight is even better.
Using metal or soaked bamboo skewers, thread the beef on so that there is a small 1/8'' gap between the pieces.
Grill the beef on medium-high heat until you have reached your desire doneness, about 4 to 8 minutes for medium-rare to medium well. Rotate every 1 to 2 minutes. Actual cooking time may vary based off of the temperature of the grill.
Garnish with the cilantro and a drizzle of spicy peanut sauce and enjoy!
Spicy Peanut Dipping Sauce
In a medium-sized mixing bowl, combine coconut milk, peanut butter, brown sugar, red curry paste, chili garlic sauce and lime juice. Whisk until smooth, If you want the sauce a little thinner, add in 1/4 cup water. The thickness will be determined off of the coconut milk you use. The full fat coconut milk is much thicker. Will last for up to a week in a air tight container in the fridge. Increase the heat by adding in extra chili paste.