Beef Satay with Spicy Peanut Dipping Sauce

Beef Satay with Peanut Sauce starts with a delicious beef marinade, grilled to perfection, and then dipped in the most delicious peanut sauce. It’s sweet and spicy, so delicious. Serve as an appetizer or as part of a main course!

Tired of grilling the same thing over and over? Sometimes it feels like the kids just have whatever they want: burgers and hot dogs. At the same time, we adults want something new and exciting. The beef satay served us such a delicious corned beef and dipping sauce. We highly recommend keeping extra dipping sauce on hand because it’s so good. We can put it on anything!

Beef satay with peanut sauce is not an authentic Indonesian recipe, but a typical American Indonesian American takeout restaurant. Stay At Home Chef uses ingredients that are readily available to most people in the US and Canada, making it easy for anyone to sample world cuisine, even if they have limited travel opportunities or limited access to local ingredients.

fish sauce:

We know that not everyone likes fish sauce. You can simply omit it if desired. No need to replace.

Peanut Butter Substitute:

If you are allergic to peanut butter, feel free to substitute your favorite allergen-free nut butter.

Beef Cut Options:

There are also some other slices of beef that are great for beef satay! Sirloin, Filet Mignon, Tenderloin, Tri-tip, and Flat Iron are all good choices. If you have a favorite, use it!

Peanut Butter Tips:

Peanut butter can sometimes be difficult to stir with other sauces, especially if you’re using natural peanut butter. Simply place the bowl of peanut butter in the microwave for 30 seconds before adding the other toppings for easy mixing.

An overhead view of Beef Satay with Peanut Sauce.

Stove Instructions:

We love the beef satay grilled on the outdoor grill, but you can always grill it in a roasting pan on the stove. Preheat a heavy skillet or griddle over medium-high heat. Place the skewers on the skillet and cook to your desired doneness, about 4 to 8 minutes for medium-rare. Spin every 1 to 2 minutes. Actual cooking time may vary depending on pan temperature.

Freezing Instructions:

This sauce is so good we like to freeze it extra so we never run out! If you like, make an extra batch of peanut butter, pour into a resealable plastic freezer bag, and freeze flat for easy stacking and storage.

Storage and Reheating Instructions:

Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, cover with foil and bake at 300°F until warmed through.

If you liked this recipe, you might be interested in these other delicious BBQ recipes:

Close-up view of beef satay drizzled with peanut sauce.

Preparation time 15 minute

cooking time 10 minute

marinated 4 Hour

total time 4 Hour 30 minute

raw material

2 pound beef sides, cubed or cut into 1/2″ strips
1/4 cup vegetable oil
1/8 cup i am willow
2 tablespoon red curry paste
1 tablespoon fish sauce
1 teaspoon yellow curry powder
1 teaspoon Garlic
1 teaspoon ginger powder
1/4 cup lime juice juice of 1 lime
12 Bamboo stick Soak in water for 30 minutes

Spicy Peanut Butter

1/2 cup coconut milk full fat
1/2 cup peanut butter
1/4 cup brown sugar
1 tablespoon red curry paste
3 tablespoon Chili Garlic Sauce
1/4 cup lime juice juice of 1 lime

instruct

Cut beef into approximately 1 1/2”-2 inch cubes. You can also slice the beef into 1/2-inch thick strips if you prefer.
In a large mixing bowl, whisk together vegetable oil, soy sauce, red curry paste, yellow curry powder, fish sauce, garlic, ginger, and lime juice. Add beef, stir well, and refrigerate for at least 1 hour. 4 hours to overnight is better.
Using metal or moistened bamboo skewers, skewer the beef so that there is a small 1/8-inch gap between the beef.
Roast the beef over medium-high heat until your desired doneness, about 4 to 8 minutes for medium-rare. Spin every 1 to 2 minutes. Actual cooking time may vary depending on grill temperature.
Garnish with cilantro and a little spicy peanut sauce, and enjoy!

Spicy Peanut Butter

In a medium mixing bowl, combine coconut milk, peanut butter, brown sugar, red curry paste, chili garlic paste, and lime juice. Blend until smooth, adding 1/4 cup of water if you want the sauce to be a little thinner. The thickness will depend on the coconut milk you use. Full fat coconut milk is much thicker. Stores in an airtight container in the refrigerator for up to a week. Increase the heat by adding extra chilli paste.