Beef Satay with Thai Peanut Sauce

Beef Satay is one of those dishes that can either shine or fall flat in Thai restaurants. For a guaranteed success with deep, rich flavour and tender beef every time—make it yourself at home. This version uses a smart tenderising technique that turns even modest cuts of meat into premium, melt-in-the-mouth skewers. Served with a velvety Thai peanut sauce, it’s a dish that brings elegance and warmth to any table.

Top tip: Grill over a BBQ or charcoal for an authentic Thai street-food experience with a premium twist.

Why Homemade Wins

At Thai restaurants, chicken satay is often the safer bet—beef versions tend to be hit or miss. Too often, they’re bland, chewy or overcooked. By preparing it at home, not only is it more economical, but you also control the quality and achieve consistently excellent results.

Our version uses a thoughtful marinade infused with Thai spices and a clever tenderising technique using baking soda—a method inspired by the Chinese velveting technique—so even economical cuts turn out juicy and tender.

The Secret Tenderising Method

Baking soda (bi-carb) gently relaxes the fibres in the beef during an overnight marinade. This results in incredibly succulent meat without altering the texture or flavour. Unlike traditional velveting, where the baking soda is rinsed off, here we use just enough to tenderise without needing to wash it off. The beef remains juicy and still holds its texture beautifully.

Ingredients Overview

1. Beef Satay Marinade

• Beef – Rump steak (top sirloin) is a good, affordable choice with excellent flavour. It benefits greatly from tenderising. You can use premium cuts like rib eye or scotch fillet, but they won’t require the baking soda.

• Baking soda / bi-carb – Tenderises the beef while maintaining texture.

• Thai red curry paste – Key to bringing that authentic satay depth.

• Coconut milk – Opt for high-quality brands like Ayam for a creamy, rich result.

• Curry powder – Adds depth and warmth.

2. Thai Peanut Sauce

• Red curry paste – Brings umami and authentic Thai flavour.

• Natural peanut butter – Unsweetened for a clean, bold peanut flavour.

• Dark soy sauce – Adds salt and rich colour.

• Cider vinegar – Brightens and balances.

• Coconut milk – The base for a smooth, luscious sauce.

Method Overview

Thai Peanut Sauce

1. Combine all ingredients in a saucepan over medium-low heat.

2. Simmer for 5 minutes, whisking occasionally to prevent sticking.

3. The result: a silky, aromatic peanut sauce perfect for dipping or drizzling.

Beef Satay Skewers

1. Cut beef into 2.5 cm / 1” cubes.

2. Mix marinade ingredients in a bowl. Add beef and marinate overnight.

3. Thread 3–4 pieces onto small skewers.

4. Grill or pan-sear over high heat, turning to char all sides (8–10 minutes total). Medium-well is ideal—baking soda-tenderised beef stays pink even when cooked through.

5. Rest 3 minutes before serving.

Optional garnishes: crushed peanuts, coriander, sliced red chilli, lime wedges.

Serving Suggestions

While traditionally served as a starter, these skewers easily shine as a centrepiece. Complement with:

• Jasmine rice

• Thai Fried Rice or Pineapple Fried Rice

• Fresh Thai green papaya salad

• Smashed cucumber salad or Asian slaw

These additions balance the richness of the peanut sauce with freshness and texture.

Full Recipe

Servings: 12 | Prep: 15 min | Cook: 15 min | Marinate: 1 day | Total: 1 day 30 min

Ingredients

Skewers

• 13–16 bamboo skewers, 16 cm / 6.5" long

Marinade

• 600g / 1.2lb beef rump steak, cut into 2.5 cm / 1" cubes

• ¼ cup full-fat coconut milk

• 1 tbsp curry powder

• 1 tsp white sugar

• 2 tsp red curry paste

• ½ tsp baking soda / bi-carb

• 1 tsp salt

Thai Peanut Sauce

• 1 tbsp red curry paste

• ⅔ cup full-fat coconut milk

• ⅓ cup natural peanut butter

• 1½ tbsp white sugar

• 1 tsp dark soy sauce

• ½ tsp salt

• 1 tbsp cider vinegar

• ⅓ cup water

Cooking & Serving

• 1½ tbsp vegetable oil

• 2 tbsp peanuts, finely chopped

• Lime wedges (optional)

• Fresh coriander and sliced red chilli (optional)

Instructions

Skewers

1. Soak bamboo skewers in water for 2 hours (if BBQ or charcoal grilling).

2. Combine beef and marinade ingredients. Cover and marinate overnight in the fridge.

3. Thread 3–4 pieces of beef onto each skewer.

4. Heat oil in a pan or grill over medium-high heat.

5. Cook skewers for 2–2½ minutes per side, turning all four sides, for 8–10 minutes total. The beef should be cooked through (medium-well) but remain tender and pink.

6. Rest skewers for 3 minutes before serving.

Peanut Sauce

1. Combine all ingredients in a saucepan.

2. Bring to a gentle simmer over medium-low heat for 5 minutes, whisking occasionally.

3. Adjust thickness with water if needed — sauce should be pourable but thick.

4. Keep warm while serving.

Serving

1. Plate skewers on a serving platter. Drizzle or serve with peanut sauce on the side.

2. Garnish with crushed peanuts, coriander, and sliced red chilli.

3. Pair with jasmine rice or fresh Thai sides for a balanced meal.

Nutrition Information:

Calories:182cal (9%)Carbohydrates:4g (1%)Protein:14g (28%)Fat:13g (20%)Saturated Fat:6g (38%)Cholesterol:31mg (10%)Sodium:383mg (17%)Potassium:277mg (8%)Fiber:1g (4%)Sugar:3g (3%)Vitamin A:333IU (7%)Vitamin C:1mg (1%)Calcium:23mg (2%)Iron:2mg (11%)