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Beef Skewers with Satay Sauce

Prep:

Cook:

Grilled Beef skewers with a spicy, nutty and rich peanut dipping sauce. Inspired by flavours from Indonesia and Malaysia, this recipe is perfect for cooking at home this weekend!

  • 2 x 200g rib eye steaks

  • 1 small cucumber

  • ½ red onion

  • Juice of half a lemon

  • 10-15 bamboo skewers, soaked in water

Marinade

  • 1 tsp chili powder

  • 2 tbsp coriander powder

  • 2 tsp turmeric powder

  • 2 tbsp sugar

  • 1 tsp salt

  • 3 cloves garlic, peeled

  • 1 lemongrass stalk

Peanut Sauce

  • 2 lemongrass stalks

  • 1 thumb size piece of ginger

  • 2 garlic cloves

  • ¼ red onion or 5 thai shallots

  • 3 tbsp chili powder

  • 1 tbsp coriander powder

  • 1/2 tsp cumin powder

  • 200g roasted crushed peanuts

  • 300ml water

  • 3 tbsp tamarind paste

  • Salt to taste

  • Using the back of your knife hit the steaks in order to flatten the meant and tenderize it. Once you have a thin steak of around ½ cm thick, cut it into strips and transfer it to a bowl.

  • To make the marinade start by taking the outer leaves of the lemongrass and finely chop it, mix all the spices with the lemongrass, combine well. Season the meat making sure the spice mix covers all the meat strips. Cover the bowl with cling film and marinade for a minimum of one hour, ideally overnight.

  • For the satay sauce, finely chop the ginger, garlic and lemongrass. Using a pestle and mortar mix the ginger, garlic and lemongrass with the rest of the spices, crush all the ingredients to form a rough paste.

-In wok on medium heat, start cooking your satay sauce paste and cook for a couple of minutes until the paste becomes fragrant and dries a little bit. Add approximately 100ml of water and mix well, add the peanuts next, continue cooking for an extra couple of minutes. Top up with water if the mix is getting too thick, add the tamarind paste mix well and reduce the heat and simmer until it reaches a smooth, thick consistency. Set aside

  • Build the skewers by taking one piece of beef and thread it along the skewer, repeat the process until you’ve used all the meat.

  • Brush a griddle pan with vegetable oil and heat it to medium heat. Once the pan is hot, place the beef skewers, and cook for 2-3 minutes on each side, once they are fully cooked place them on a rack and let them rest for 1-2 minutes before serving.

  • Make a quick salad with sliced cucumber, onions, coriander, lemon juice and salt.

  • Serve the beef skewers with the satay sauce and salad on the side.

How To Make Beef Skewers with Satay Sauce

Saiphin Moore from UK's most popular Thai chain Rosa’s Thai Cafe shows us how to cook the most authentic Pad Thai with her Prawn Pad Thai recipe - Check it out!

INSPIRED BY OUR TIPS AND RECIPES?

Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!


  • 2 x 200g rib eye steaks

  • 1 small cucumber

  • ½ red onion

  • Juice of half a lemon

  • 10-15 bamboo skewers, soaked in water

Marinade

  • 1 tsp chili powder

  • 2 tbsp coriander powder

  • 2 tsp turmeric powder

  • 2 tbsp sugar

  • 1 tsp salt

  • 3 cloves garlic, peeled

  • 1 lemongrass stalk

Peanut Sauce

  • 2 lemongrass stalks

  • 1 thumb size piece of ginger

  • 2 garlic cloves

  • ¼ red onion or 5 thai shallots

  • 3 tbsp chili powder

  • 1 tbsp coriander powder

  • 1/2 tsp cumin powder

  • 200g roasted crushed peanuts

  • 300ml water

  • 3 tbsp tamarind paste

  • Salt to taste


  • Using the back of your knife hit the steaks in order to flatten the meant and tenderize it. Once you have a thin steak of around ½ cm thick, cut it into strips and transfer it to a bowl.

  • To make the marinade start by taking the outer leaves of the lemongrass and finely chop it, mix all the spices with the lemongrass, combine well. Season the meat making sure the spice mix covers all the meat strips. Cover the bowl with cling film and marinade for a minimum of one hour, ideally overnight.

  • For the satay sauce, finely chop the ginger, garlic and lemongrass. Using a pestle and mortar mix the ginger, garlic and lemongrass with the rest of the spices, crush all the ingredients to form a rough paste.

-In wok on medium heat, start cooking your satay sauce paste and cook for a couple of minutes until the paste becomes fragrant and dries a little bit. Add approximately 100ml of water and mix well, add the peanuts next, continue cooking for an extra couple of minutes. Top up with water if the mix is getting too thick, add the tamarind paste mix well and reduce the heat and simmer until it reaches a smooth, thick consistency. Set aside

  • Build the skewers by taking one piece of beef and thread it along the skewer, repeat the process until you’ve used all the meat.

  • Brush a griddle pan with vegetable oil and heat it to medium heat. Once the pan is hot, place the beef skewers, and cook for 2-3 minutes on each side, once they are fully cooked place them on a rack and let them rest for 1-2 minutes before serving.

  • Make a quick salad with sliced cucumber, onions, coriander, lemon juice and salt.

  • Serve the beef skewers with the satay sauce and salad on the side.

How To Make Beef Skewers with Satay Sauce

Saiphin Moore from UK's most popular Thai chain Rosa’s Thai Cafe shows us how to cook the most authentic Pad Thai with her Prawn Pad Thai recipe - Check it out!

INSPIRED BY OUR TIPS AND RECIPES?

Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!

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