Beef Satay with Thai Peanut Sauce

Beef satay with Thai peanut sauce is one of those dishes I turn to when I want something bold, aromatic, and packed with flavor. Tender strips of marinated beef are grilled or pan-seared to perfection and served with a rich, creamy peanut sauce that’s sweet, spicy, and completely addictive. It’s a dish that feels special but is surprisingly easy to make.

Why You’ll Love This Recipe

I love this recipe because it delivers big flavor with minimal effort. The marinade infuses the beef with warm spices and savory depth, while the peanut sauce ties everything together with its creamy richness. Whether I serve it as an appetizer, party food, or over rice as a full meal, it always hits the spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the beef and marinade:

• Beef sirloin or flank steak (thinly sliced into strips)

• Soy sauce

• Fish sauce

• Brown sugar

• Garlic (minced)

• Ginger (grated)

• Ground coriander

• Ground turmeric

• Lime juice

• Coconut milk (optional, for added tenderness)

• Skewers (if grilling)

For the Thai peanut sauce:

• Creamy peanut butter

• Soy sauce

• Brown sugar or honey

• Rice vinegar or lime juice

• Garlic (minced)

• Red curry paste or chili flakes

• Coconut milk or warm water (to thin)

Directions

1. I whisk together the marinade ingredients and coat the beef strips. I let them marinate for at least 30 minutes (or overnight for extra flavor).

2. If using skewers, I thread the beef onto soaked bamboo sticks.

3. I grill the beef over medium-high heat for 2–3 minutes per side, or pan-sear in batches until nicely browned and cooked through.

4. For the sauce, I mix all the ingredients in a saucepan over low heat until smooth and slightly thickened. I adjust the thickness with coconut milk or water as needed.

5. I serve the beef hot with the peanut sauce on the side or drizzled over the top.

Servings and timing

This recipe makes about 4 servings.
Prep time: 15 minutes
Marinate time: 30 minutes to overnight
Cook time: 10 minutes
Total time: 55 minutes (or longer if marinating overnight)

Variations

• I sometimes use chicken or tofu instead of beef—both work beautifully with the marinade.

• For a spicier sauce, I add extra chili flakes or a squeeze of sriracha.

• I serve it with rice, cucumber salad, or lettuce wraps for a complete meal.

• I swap coconut milk in the sauce for water when I want a lighter version.

storage/reheating

I store the cooked beef and sauce separately in the fridge for up to 3 days. To reheat, I warm the beef in a skillet or microwave, and gently reheat the sauce on the stove, stirring in a splash of water if it thickened too much. The sauce can also be made ahead and kept in the fridge for up to 5 days.

FAQs

Can I cook the beef without skewers?

Yes, I often cook it directly in a hot skillet or grill pan without skewers—just make sure the strips are thin for quick cooking.

Can I freeze the marinated beef?

Absolutely. I freeze it right in the marinade, then thaw and cook when ready. It’s great for quick meals.

Is the peanut sauce spicy?

It can be. I control the spice by adjusting the chili paste or flakes to my taste.

Can I use natural peanut butter?

Yes, but I mix it well before using and sometimes add a touch more sweetener or coconut milk to balance the flavor.

What’s the best cut of beef to use?

I prefer sirloin or flank steak—they’re tender, flavorful, and cook quickly when sliced thin.

Conclusion

Beef satay with Thai peanut sauce is one of those dishes that delivers restaurant-quality results at home. It’s bold, savory, and incredibly satisfying. I love how simple it is to prepare, yet the layers of flavor always feel exciting and fresh.

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