Beef Satay

Cubed sirloin threaded onto bamboo skewers and broiled until golden, served with a from-scratch peanut sauce that’s spicy, sweet, and savory all at once. The sauce alone is worth making this recipe.

That peanut sauce starts with onion and garlic fried until golden, then curry powder, chili flakes, crunchy peanut butter, brown sugar, soy sauce, and lemon juice all simmered together until thick. Using crunchy peanut butter instead of smooth leaves little peanut pieces in the sauce that add texture and remind you what you’re eating. The curry powder and chili flakes give it warmth while the lemon juice and soy sauce keep it from being one-dimensional.

Cut the sirloin into half-inch cubes and thread them loosely on the skewers. Packing them tight means the sides don’t cook and you end up with raw spots in the centers of the cluster. Leave space between each piece so heat can circulate.

Covering the exposed skewer ends with foil is a small but smart step. Bamboo chars quickly under a broiler, and a burning stick handle ruins the presentation and burns your fingers.

Kitchen Tips

• Soak bamboo skewers in water for at least 30 minutes before using. Even with foil on the ends, dry bamboo can ignite under a broiler.
• Turn and brush the skewers with oil frequently during the 10-15 minutes of cooking. Lean sirloin dries out fast without that extra fat.
• Make the peanut sauce first. It needs time to thicken, and it tastes better after sitting for a few minutes while the flavors settle.
• Serve the sauce at room temperature, not hot. It thickens as it cools to the right dipping consistency.

Variations

• Chicken satay: Swap sirloin for boneless chicken thigh, which stays juicier under the broiler than chicken breast.
• Grill method: Cook over charcoal for a smokier flavor. Set skewers across the grill grate so the exposed ends hang over the edge, away from direct heat.
• Coconut peanut sauce: Replace half the water with coconut milk for a creamier, richer dipping sauce.