Beef Satay with Thai Peanut Sauce
Beef Satay is one of those dishes that can be a hit or miss at Thai restaurants. If you want a sure thing, make it at home!! You’ll love the secret for how to make economical beef cuts so succulent you’d swear they’re top shelf meat. These skewers are so good you can eat them plain, but no one in their right mind would skip the Thai Peanut Sauce!
Ingredients :
- 13-16 bamboo skewers , 16cm / 6.5" long
- 600g / 1.2lb beef rump steak , 2.5 cm/1" pieces
- 1/4 cup coconut mik , full fat
- 1 tbsp curry powder
- 1 tsp white sugar
- 2 tsp red curry paste
- 1/2 tsp baking soda / bi-carb
- 1 tsp salt
- 1 tbsp red curry paste
- 2/3 cup coconut milk , full fat
- 1/3 cup natural peanut butter , smooth
- 1 1/2 tbsp white sugar
- 1 tsp dark soy sauce
- 1/2 tsp salt
- 1 tbsp cider vinegar
- 1/3 cup water
- 1 1/2 tbsp vegetable oil , for cooking
- 2 tbsp peanuts , finely chopped
- Lime wedges
- Coriander / cilantro leaves and sliced red chilli
Directions :
- Mix together the beef and Marinade in a bowl. Cover with cling wrap and marinate overnight (do not reduce marinating time else the beef may not tenderise enough).
- Thread onto skewers – I do 4 pieces each.
- Heat 1.5 tbsp oil in a large non stick pan over medium high heat.
- Cook 10 minutes (yes, well done!): Cook skewers in batches for 2 to 2 1/2 minutes on all 4 sides until deep golden (total of 8 to 10 minutes) and fully cooked through. (Note: baking soda tenderised beef needs to be thoroughly cooked to be tender. The beef is still a bit chewy if it's medium or less.)
- Rest: Transfer skewers to plate and rest for 3 minutes before serving with Peanut Sauce.
- Place all Peanut Sauce ingredients in a small saucepan over medium low heat.
- Stir to combine then simmer, stirring every now and then, for 5 minutes. Adjust consistency with water – it should be a pourable but thickish sauce.
- Remove from stove, cover with lid and keep warm while cooking skewers.
