Spicy Beef Satay
Submitted by kudzani
Spicy beef satay skewers marinated in soy sauce, sesame oil, sherry, and ginger, grilled and served with a warm peanut dipping sauce spiked with red pepper flakes.
YIELD
4 servingsPREP
15 minCOOK
15 minREADY
3 hrsThese beef satay skewers hit all the right notes: salty from soy sauce, nutty from sesame oil, warm from ginger, and spicy from red pepper flakes. The sirloin strips marinate for two to four hours in a mixture that doubles as the base for the peanut butter dipping sauce, so every element ties together.
Partially freezing the steak for 30 minutes before slicing is a pro move. Firm meat cuts into clean, thin strips without tearing or shredding. Thread them accordion-style onto soaked bamboo skewers so the beef stays flat and cooks evenly on both sides.
The peanut sauce is dead simple: reserved marinade, crunchy peanut butter, water, and extra red pepper flakes warmed over low heat until thick. The crunchy peanut butter adds texture that smooth can’t match.
Kitchen Tips
- Soak the skewers for at least 20 minutes. Dry bamboo catches fire on the grill and snaps when you try to turn them.
- Accordion threading: Weave the strip back and forth onto the skewer so it lies flat. Bunched-up meat steams instead of searing.
- Two minutes per side is enough. Thin strips overcook fast and turn chewy.
- Assemble ahead: Threaded skewers can sit covered in the fridge for up to two hours before grilling. Great for party prep.
Variations
- Chicken satay: Use boneless thighs sliced thin. They stay juicier than breast on the grill.
- Coconut peanut sauce: Replace the water with coconut milk for a richer, creamier dipping sauce.
Ingredients
Directions
Place steak in freezer 30 minutes to firm; slice into ¼ inch thick strips.
In shallow glass dish, combine soy sauce, sherry, sesame oil, onion, garlic, sugar, ginger and ½ teaspoon of the red pepper flakes.
Add beef strips; turn to coat with marinade.
Cover and refrigerate 2 to 4 hours.
Soak twenty-four 8 inch bamboo skewers in water for 20 minutes.
Drain beef; reserve 2 Tbl marinade.
Thread beef strips, accordion-style, on skewers.
Meanwhile, in small saucepan, combine reserved marinade, remaining ½ teaspoon red pepper flakes, the peanut butter and water.
Heat over low heat 8 to 10 minutes or until sauce is thick and warm (add more water if necessary).
Grill kabobs, on uncovered grill, over medium-hot briquets 2 minutes.
Turn and cook 2 miutes longer.
Serve beef strips with sauce.
NOTE: Assembled kabobs may be refrigerated, covered, 1 to 2 hours before grilling.
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