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May 16, 2010

Beef Satay with Spicy Peanut Dipping Sauce

I found this recipe on Recipezaar, and the person that posted it found it in America’s Test Kitchen. The only thing that I changed was that I used steak tips instead of flank steak. Actually, I used exactly 1 steak tip that weighed 0.5 lbs. K is usually not a fan of peanut sauces, but I definitely caught him dunking his satays in the sauce after the first taste!

I used Sambal chilli sauce, which is spicier. For a milder palate, use Sriracha chilli sauce (the Rooster brand is very popular). I saved the extra peanut sauce for a quick noodle salad to take to school for lunch or for an unusually busy night. I served this as an appetizer, but with a bowl of rice and a quick-tossed salad, this can easily be turned into a delightful meal. Not much active cooking time, so great for a week-night!

Click here for a printable recipe

For the satay:

1 lb steak tips
1/4 cup soy sauce
1/4 cup vegetable oil
2 tablespoons Asian chilli sauce
1 tablespoon dark brown sugar, packed
1 clove garlic, minced fine
1 teaspoon corainder powder
2 scallions, both white and green parts, chopped fine

For the spicy peanut sauce:

1/2 cup smooth peanut butter
1/2 cup hot water (or more as required, depending on the desired consistency)
2 tablespoons Asian chilli sauce
2 tablespoons dark brown sugar, packed
1 teaspoon coriander powder
1 clove garlic, minced finely
2 scallions, both white and green parts, sliced very finely


1. Put the beef in the frezer for 30-45 minutes, depending on how cold your freezer is set to be. Partially frozen beef is easy to slice and you can easily get very thin slices, which is important for satays.

2. While the beef is in the freezer, prepare the ingredients for the satay marinade: mince the garlic, chop the scallions and measure out the rest of the ingredients.

3. Combine the soy sauce, vegetable oil, chilli sauce, brown sugar, minced garlic, coriander powder and chopped scallions. Whisk to dissolve the sugar.

4. Slice the meat into thin slices against the grain. If the steak tip is too long, then cut in half along the grain first. You want your satay pieces to fit on a 6″ skewer with some room left for holding the skewer.

5. Place the beef into the marinade. Make sure the pieces are well coated. Cover with saran wrap and keep in the refrigerator for 45 minutes to an hour at the the maximum. Pre-heat your broiler. Turn the beef once in between to ensure all surfaces are marinating equally.

6. While the beef is marinating, prepare the spicy peanut sauce: simply whisk all the ingredients together to blend the flavours. If the sauce is too thin, add a little more hot water. The extra sauce can be used as a dressing with noodles and keeps well in the fridge for up to a week.

7. Thread the beef onto 6″-skewers. Lay the skewers on a wire rack set over a rimmed-baking sheet. Cover the ends of the skewers with aluminium foil. Broil for 3 minutes. Turn and broil for another 3 minutes for a medium finish. If you want it well done, broil for a total of 7-8 minutes, but no longer.


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