Beef Satay (沙嗲牛肉)
Skewers of flavorful beef get that perfect char over the Chinese grill and are served with a sweet, tangy and totally craveable nutty sauce. {Gluten-Free adaptable}If you need to make this dish gluten-free, use tamari or coconut aminos to replace the soy sauce.
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
- 2 lb (1kg) flank steak (, cut to 1/2” (1 cm) thick 1” (2 cm) wide pieces)
- Chopped peanuts for garnish ((Optional))
- Chopped cilantro for garnish ((Optional))
- 1/4 cup peanut oil
- 1/4 cup soy sauce
- 2 tbsp fish sauce
- 1/4 cup brown sugar
- 2 tbsp lime juice
- 4 clove garlic (, minced)
- 1 thumb ginger (, minced)
- 1/4 cup unsweetened natural peanut butter
- 3 tbsp water ((or more to adjust sauce texture))
- 3 tbsp lime juice ((or more, to taste))
- 2 tbsp Sriracha sauce ((Optional))
- 1 tbsp fish sauce ((or soy sauce))
- 2 tbsp agave syrup ((or brown sugar))
- 1 clove garlic
Instructions
- 1
Combine all the marinade ingredients in a large ziplock bag, seal, and shake to mix well. Add the beef into the bag. Massage the bag a couple times to mix everything well. Squeeze out as much air as possible and seal the bag. Let marinate at room temperature for 1 hour. If you plan to marinate longer, store in the fridge for a couple hours, up to overnight.
- 2
Combine all the sauce ingredients in a blender and mix until it forms a smooth sauce. If the sauce comes out too thick (depending on the density of the peanut butter you use), add 1 or 2 tablespoons more water and blend again. Transfer to a bowl and set aside.
- 3
As you prepare to cook, thread the beef onto skewers.
- 4
Preheat a grill over medium high heat until hot. Brush oil onto the grill gates and spread the beef skewers on top. Cook the skewers until both sides are charred, 2 to 3 minutes per side. Remove immediately and place on a serving plate. Garnish with chopped cilantro, if using. Scatter some chopped peanuts into the sauce to add texture. Serve hot with the peanut sauce.